The wing of our apartment building opposite us has finally been finished and all their new balconies
Pot Roast is such a comfort food in this part of the world so when I saw this version I had to share and will probably cook it soon.
Pinot Noir–Braised Pot Roast with Root Vegetables
This supertender pot roast from Ben Dailey of Cebo in the Finger Lakes is all about the wine.
2 Tbs extra-virgin olive oil
2 lbs chuck roast, cut into 1 1/2-inch cubes
All-purpose flour, for dredging
6 medium carrots, peeled and cut into 1-inch pieces
3 medium parsnips, peeled and cut into 1-inch pieces
2 leeks, white and light green parts only, cut into 1-inch pieces
1 lb celery root, peeled and cut into 1-inch pieces
One 750-ml bottle fruity Pinot Noir
4 Tbs unsalted butter
1 tsp white balsamic vinegar
pickled red onion
1 red onion, thinly sliced
1/2 cup white balsamic vinegar
1 bay leaf
1 Tbs sugar
1 Tbs kosher salt
1 tsp whole pink peppercorns
1 1/2 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces
1 sweet onion, chopped
4 Tbs unsalted butter
Chopped parsley, for garnish
Extra-virgin olive oil, for drizzling
1. Make the pot roast In a large enameled cast-iron casserole, heat the olive oil. Season the meat with salt and pepper and dredge in flour. Working in 2 batches, sear the meat over moderately high heat until browned all over, 5 minutes per batch; transfer to a plate. Add the vegetables to the casserole and cook over moderate heat for 5 minutes. Return the meat and juices to the pot, add the wine and bring to a boil. Cover and cook over low heat, stirring occasionally, until the meat is tender, 1 hour and 30 minutes. Stir in the butter and vinegar; season with salt and pepper.
2. Make the pickled red onion Pack the sliced red onion into a 1-quart jar. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns and 1 1/2 cups of water and bring to a boil until the sugar is dissolved. Pour the brine over the red onion and let cool; drain well.
3. Make the mashed potatoes In a medium saucepan, cover the potatoes and onion with cold water and bring to a boil. Add a big pinch of salt and simmer until the potatoes are very tender, 40 minutes. Drain the potatoes; return to the saucepan. Add the butter, season with salt and pepper and whisk until a chunky puree forms.
4. Spoon the mashed potatoes into shallow bowls. Top with the pot roast, garnish with the pickled red onion and parsley and drizzle with olive oil; serve.
Tips: The pot roast can be refrigerated for up to 2 days.
Author: Ben Daily of Cebo
Source: Food and Wine
Have a great day