Zinfandel Pot Roast with Fresh Sage

Gestern musstedurfte … wollte ich mal wieder kochen. Es war Sonntag und ich hatte vor einiger Zeit schon beschlossen, dass ich an all meinen freien Tagen etwas kochen würde. Und da ich mal wieder Lust auf was herzhaftes hatte, suchte ich mir aus dem Buch 

All about Braising: The Art of Uncomplicated Cooking
ein schönes Rezept heraus. Schuld an dem Buch ist Chilli & Ciabatta, bei der wir das Buch schon vor ein paar Wochen in Augenschein genommen hatten und sofort überzeugt waren, dass wir es haben mussten.Mein Schatz machte dazu Semmelknödel nach einem Rezept von Alfons Schuhbeck.Jetzt aber zum Rezept:===============Zinfandel Pot Roast with Fresh SageINGREDIENTS:THE BRAISE- 1 boneless beef chuck roast, 3 1/2- to 4-pound, preferably top blade roast- coarse salt- freshly ground black pepper- 2 tablespoons extra-virgin olive oil- 1 large yellow onion, about 8 ounces, coarsely chopped- 1 carrot, coarsely chopped- 1 celery stalk, coarsely chopped- 2 cloves, garlic, peeled and smashed- 1 cup Zinfandel, or other robust dry red wine- 1 cup beef stock, veal, or ehicken stock, homemade or store-bought- 1 sprig fresh sage, leafy, 3-4 inch- 2-3 sprigs flat-Ieaf parsley, leafy, 6- to 8-inch- 8-10 black peppercornsMETHOD:1. Heat the oven to 300 degrees.2. Tying the meat: Using kitchen string, tie the beef into a neat, snug shape according to the directions on page 258.3. Browning the meat: Season the beef all over with salt and pepper. Heat the oil in a large Dutch oven or other braising pot (5-quart works weil) over medium heat. Add the beef and brown it on all sides, turning it with tongs as you go, about 18 minutes total. Remove the beef and set it aside on a large plate or dish that will collect any juices that the meat releases. If there are any charred bits in the pot, remove them with a damp paper towel, but leave behind any tasty-Iooking drippings.4. The aromatics and braising liquid: Return the pot to medium-high heat and add the onion, carrot, celery, and garlic. Season lightly with salt and pepper. Cook, stirring often, until just starting to brown, about 5 minutes. Pour in the wine, scrape the bottom with a wooden spoon to loosen any of the cherished cooked-on bits of caramelized beef juices, and boil to reduce the wine by about half, about 6 minutes. Add the stock, return to a boil, and boil to reduce by just about one third, another 5 minutes. Return the meat to the pot, and add the sage, parsley, and peppercorns. Cover with a piece of parchment paper, pressing down so that it nearly touches the meat and the edges of the paper overhang the pot by about an inch. Set the lid in place.5. The braise: Transfer the pot to the lower third of the oven and braise at a gentle simmer, turning the roast once halfway through braising, until fork-tender, about 3 hours. Peek under the Iid after the first 10 to 15 minutes to check that the liquid isn’t simmering too vigorously; if it is, lower the oven heat by 10 or 15 degrees.6. The finish: Remove the pot from the oven. Lift the beef out with tongs or a sturdy spatula, set on a carving platter to catch the juices, and cover loosely with foil to keep warm. Strain the cooking liquid, pressing down on the solids to extract as much liquid as possible. Discard the spent aromatics, and pour the liquid into a medium saucepan. Let the braising liquid settle, then spoon off and discard as much fat as you easily can with a wide spoon.7. The finish: Heat the remaining reserved cooking juices over medium-high heat. and boil for 1 or 2 minutes to concentrate their flavor. Taste. You may not need to add any salt or pepper, but do so if the juices are lacking in flavor.SOURCE: Molly Stevens: All About Braising – The Art of Uncomplicated Cooking===============Eine kleine Änderung gab es am Ende noch. Die Sosse haben wir schön einreduziert und ganz nach Horst Lichter mit Butter gebunden. Einfach lecker. So sah dann das Endergebnis aus: 

2 Kommentare zu “Zinfandel Pot Roast with Fresh Sage”

  1. Kopfschüttler

    Boah! Schleck! Ich habe zwar kein Wort verstanden, aber es sieht SEHR lecker aus! :-)

  2. Madb

    Sollte man sich mal zu Gemüte führen. Sieht wirklich echt lecker aus!