Pot Roast With Onion Marmalade Food

ONION MARMALADE

Steps:

• Thinly slice the onions by first cutting in half, then removing the core at an angle. Thinly slice the onions like a fan. Over medium heat, add the oil followed by the onions. The onions will start to sweat and cook down, releasing their liquid. Continue to cook over low heat, stirring every 2-3 minutes until the moisture is gone, 20 minutes or more as needed, depending on moisture level of the onions.
• When all of the moisture's been cooked out of the onions, turn the heat back to medium, add the sugar, a pinch of salt, and the vinegar and bring to a boil to dissolve the sugar and combine. Turn the heat to low and reduce until the mixture is a thick jam, about 45 minutes.

ONION POT ROAST

Steps:

• Heat oil in dutch oven over medium high heat.
• Braise meat for about 5 minutes, turning often until browned on all sides.
• Remove, set aside and keep warm.
• Saute onions in dutch oven until limp.
• Add broth, apple juice, wine, onion soup mix& spices and stir well.
• Return beef to dutch oven.
• Roast at 325°F for 2 1/2 hours, turning beef about every 30 minutes.
• Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.
• Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.

POT ROAST WITH ONION MARMALADE RECIPE

Steps:

• Heat the oven to 450 degrees.
• Combine the onions, garlic and shallot in a cast-iron Dutch oven or other very heavy stew pot. They will come up very high and you might think there are too many, but they will cook down quickly. Season the meat liberally with salt and pepper and place it on top of the onions. Roast, uncovered, 20 minutes.
• Remove the meat to a plate and stir the onions to keep them from sticking. Turn the meat over and place it back on top of the onions. Roast another 20 minutes uncovered.
• Remove the meat to a plate again and stir the onions one more time. Replace the meat and add the red wine and the vinegar. Cover the meat loosely with a sheet of aluminum foil and then cover with a tight-fitting lid. Roast until the meat is falling-apart tender, about 1 1/2 to 2 hours more. Be sure to check the meat every 20 minutes, moving it around from side to side and stirring the onions underneath. For the last half hour, check every 10 minutes, adding more red wine as necessary to maintain a thick sauce consistency. After the first hour or so, the meat may seem really tight and tough, but keep cooking; it will become quite tender.
• When the meat is fork tender, remove it from the oven but leave it in the pan until you're ready to serve. When ready to serve, carefully transfer it to a warm platter and spoon the onion marmalade over the top.

POT-ROASTED BEEF IN RED WINE WITH RED ONION MARMALADE

Steps:

• Take the casserole, melt ½ oz (10 g) of the butter in it and when it begins to foam turn the heat up high. Dry the meat thoroughly with kitchen paper and then brown it on all sides in the hot butter, browning one flat side first, then turning it over on the other side and moving it around to get the round edges browned as well. Then remove the meat, wipe the casserole with some kitchen paper and return the meat to it, adding the herbs, the wine and some salt and pepper. Bring it all up to simmering point, put on a tight-fitting lid, using foil if necessary, then transfer it to the oven and leave it to cook without looking at it for 3 hours. While the beef is cooking, make the red onion marmalade: melt the butter in a medium-sized saucepan, stir in the chopped onions and the thyme and let them soften for about 10 minutes. Then add the wine and wine vinegar, bring it all up to a gentle simmer and add a seasoning of salt and freshly milled black pepper. Turn the heat to its lowest setting and let the whole thing cook really slowly with the lid off for about 50 minutes to 1 hour or until all the liquid has evaporated. Remove it from the heat, but re-heat gently before serving. When the pot roast's cooking time is up, remove the meat from the casserole, cover it with foil and leave it to relax for 10 minutes. Meanwhile, remove the herbs, place the casserole over direct heat and boil briskly to reduce the liquid slightly. Mix the flour and remaining butter to a smooth paste, then add this mixture in small pieces to the hot liquid and whisk with a small whisk until it comes back to the boil and you have a smooth, slightly thickened sauce.

ROAST BEEF WITH CARAMELISED ONION GRAVY

Steps:

• Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
• Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
• Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you're making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.
• For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin - if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.

ROAST PORK TENDERLOIN WITH APPLE-ONION MARMALADE

Steps:

• In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.
• Preheat oven to 450°F.
• Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan. Pour 1/4 cup olive oil over the top. Place 1 sprig thyme on each tenderloin.
• Place pan in the oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the cnenter when cut with a knife, about 20 minutes longer.
• While the pork is cooking, in a large saute pan, over medium heat, melt the butter. Add the apples and prunes,and sauté until slightly soft and caramelized, 3-5 minutes. Add the onion marmalade mixture to the pan and continue to sauté until the flavors have blended, 2-3 minutes longer.
• Add the stock to the pan, and bring to a boil. Immediately remove from the heat and cover to keep warm.
• When the pork is done, transfer to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut he pork tenderloins into slices 1/2 inch thick. Arrange the pork slices on a warmed serving platter.
• Spoon the warm marmalade mixture over the pork. Sprinkle with the parsley and serve immediately.

POT ROAST WITH BALSAMIC ONIONS

Steps:

• Season roast with salt, pepper, and garlic powder.
• Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
• Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
• Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

MOM'S POT ROAST WITH VIDALIA ONION GRAVY

Steps:

• Place a rack in the center of the oven and preheat the oven to 300 degrees.
• Pat the roast dry with paper towels and season it with salt and pepper.
• Place the flour in a shallow bowl. Dredge the roast in the flour, then shake off the excess.
• Heat the oil in a 5 to 6-quart heavy, covered flameproof casserole or Dutch oven over medium-high heat. Add the roast and brown it on both sides, 3 to 4 minutes per side.
• Remove the casserole from the heat, and transfer the roast to a plate.
• Place the onion halves, cut-side down, in the bottom of the casserole. Place the roast on top of the onions and cover the casserole.
• Bake the beef until it is quite tender and the juices have thickened, 3 to 3 1/2 hours.
• One hour before the beef is done, add the carrots and potatoes, if using, to the casserole. Spoon the juices over the vegetables to baste, replace the casserole lid, and return the casserole to the oven.
• To serve, carefully remove the roast from the casserole and slice it. Arrange the slices of beef on plates with the carrots, onion, and potatoes, if using, and spoon the pan juices on top.

ONION MARMALADE

Steps:

• Tip the onions into a large, heavy-based pan and add the garlic, olive oil, mustard and coriander seeds.
• Stir well to combine and then cook gently over a low heat for 20 minutes, stirring occasionally.
• Stir in the vinegar and sugar and continue to cook for another 10-20 minutes until the onions have become completely translucent and the marmalade well reduced, stirring occasionally.
• Stir in 4 tablespoons of water and continue to cook for another 10 minutes until the marmalade is well thickened and slightly sticky. Season to taste.
• If you are not planning on using the onion marmalade immediately, wash a couple of jam jars, rinse thoroughly, then dry in a warm oven. Stand them upside down on a clean tea towel.
• If you are using jam jars, fill them, then cover the marmalade with a disc of waxed paper while still hot or else completely cold, then seal with a dampened disc of clear plastic, secure with an elastic band and screw back on their tops.
• Label and store in a cool, dark place for up to 2 months, then use as required.
• Otherwise transfer the marmalade into a serving bowl, cover with clingfilm and chill until needed.

EASY ONION POT ROAST

Steps:

• Preheat oven to 325F degrees.
• In a large casserole dish or Dutch oven or roaster (it should be able to go on the burner as well as go in the oven), spread half the onions.
• Rinse roast under the tap, pat dry with paper towel, and place on onion mixture.
• Cover with remaining onions and all the garlic; sprinkle pepper and thyme over top.
• Mix together the 1 cup water and worcestershire, and pour over roast.
• Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender. (I turn the roast over after half the cooking time has past, although the original recipe did not call for it)
• Place meat and onions on a serving platter and cover loosely with foil to keep warm; if you let the roast stand for 10 to 15 minutes it will be easier to carve.
• Meanwhile, add enough liquid to the pot, if necessary, so you have 2 cups (use water, wine, beef broth, whatever you wish-- I use beef broth and red wine combined, usually); skim off any visible fat.
• Dissolve the cornstarch in the 2 tbsp cold water; stir into pan juices.
• Cook over medium-high heat, stirring, for about 3 minutes or until the gravy is boiling and is thickened.
• Strain gravy if desired, carve roast into thin slices, and serve.