Roast!

[qos]

Thanks to the loan of my parents' countertop rotisserie, I finally have cooked the kind of juicy, tender, succulent beef roast I've failed at for decades, decades I tell you!

I have got to get one of these gadgets for myself. . .

Homemade roast beef sandwiches for lunch this week.

Mmmmm!!!

Comments

[oakmouse]

I commend you! We were given one of those rotisseries once and failed utterly at getting it to produce anything other than a lot of messy splatters on the counter-top. We gave it away.

Pot roast, now... THAT I can do...

[savantium.livejournal.com]

MMmmm That sounds wonderful! Good work. I love to oven roast things. I can do that well. I say if it works your then you definitely need one.

[rocket-jockey.livejournal.com]

Good for you! I personally have yet to get a roast cooked to my satisfaction, so my hat's off to you!

How do you feel about stew? 'Cause I've come up with a pretty tasty stew method that only needs an hour of stove time (though longer is always better), freezes well, and tastes even better the next day after sitting in the fridge.

[qos.livejournal.com]

I love stew!

Thanks!

[rocket-jockey.livejournal.com]

The recipe says "lamb" but I've mad eit with lamb, beef and venison so where you see "lamb" substitute "red meat of choice."

Makes 8 servings
Lamb, stew, potatoes, mushrooms

2 1/2 pounds lean lamb
1 pound fingerling potatoes
1 pound Portabella or Crimini mushrooms
1 medium onion
3 stalks celery
1 quart mushroom stock
1 cup red wine
3 ounces tomato paste
1 tablespoon dried mint leaves
1 tablespoon dried basil (or 1/8 cup chopped fresh)
1 teaspoon ground cumin
1 teaspoon dried savory
1 teaspoon dried marjoram

1. Trim excess fat from lamb and roughly cut into 3/4-inch cubes

2. Wash potatoes and cut into 1/8-inch rounds

3. Cut mushrooms and onion into pieces approximating the size of the lamb cubes

4. Slice celery crosswise into 1/8-inch clices

5. Heat a heavy dutch oven or stock pot with lid over medium-high heat and add a small amount of oil. Add the lamb and brown evenly on all sides. If the lamb is crowded it won't brown properly, so if necessary brown the meat in two batches or in two separate pots.

6. Add onion, celery and mushrooms to the pot. Continue sauteeing until the onions take on a little color and become translucent.

7. Deglaze the pot with the red wine. If using two pots to brown the lamb, deglaze both and combine together into the dutch oven.

8. When the wine has been reduced at least by half add the mushroom stock and bring to a simmer. The stock should cover the other ingredients: if it doesn't, add more liquid.

9. Add tomato paste and herbs.

10. Cover put and cook at low heat on stovetop or in 250 degree oven for at least one hour, or as long as three hours

11. If the stew is too thin, thicken with cornstarch (1 tablespoon corn starch mixed with 1-2 tablespoons water)or roux until it's as thick as desired for serving.