Beef Pot Roast Simmered In Cider Food

SLOW SIMMERED BEEF WITH POTATOES

Steps:

• Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
• To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

BEEF POT ROAST (POT, OVEN OR SLOW COOKER)

Steps:

• Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.
• Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.
• Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.
• Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.
• Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.
• Simmer covered, until tender, 45 to 60 minutes. Add water as needed.
• Transfer meat and vegetables to platter. Reserve juices.
• To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.
• In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.
• For oven cooking: After browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, until tender, 45 to 60 minutes. Make gravy as directed.
• For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy as directed.

BEEF POT ROAST SIMMERED IN CIDER

Steps:

• 1. Preheat the oven to 300F. 2. In a deep saute pan or roaster, saute the roast in oil until nicely browned on all sides. Add the cider, onions and celery, then stir in the seasonings. Cover and bake 2 1/2 hours, turning the meat 2-3 times. Add the potatoes and carrots, patting them down into the liquid, and continue baking for another 1 1/2 hours or until the meat and vegetables are tender. 2. In a small bowl, blend the butter and flour together to form a smooth paste. Remove the meat and vegetables to a platter. Place the pan on the stove and bring the liquid to a boil; gradually add the butter-flour mixture, whisking as it thickens. Transfer to a gravy boat. Serve roast and vegetables with gravy.

CIDER SIMMERED BEEF - CROCK POT

Steps:

• Heat oil in a large nonstick fry pan over medium high heat, add beef and brown well on all sides.
• Meanwhile, in a 4 quart or larger slow cooker, combine onions celery, garlic, allspice, ginger and pepper.
• In a small bowl, mix cider and molasses.
• Place beef on top of onion mixture, pour in cider mixture.
• Cover and cook at low setting until beef is tender when pierced, about 9 1/2 to 10 hours.
• Lift roast to a warm platter and keep warm.
• Skim and discard fat from liquid.
• Then blend in cornstarch mixture.
• Increase cooker heat to high, cover and cook, stirring several times, until sauce is thickened (about 15 more minutes).
• Season to taste with salt and pepper.
• To serve:.
• Remove and discard string from beef; slice beef across the grain.
• Spoon some of the sauce over meat, sprinkle with parsley.
• Serve remaining sauce in a bowl or pitcher to add to taste.
• The onion-y brown sauce is good served over baked or mashed potatoes or broad noodles.
• Complete menu with chilled sparkling cider, a platter of sliced cucumbers and bell pepper rings and a crusty loaf.