Simmered Creole Pot Roast With Pimiento Dumplings Food

SIMMERED CREOLE POT ROAST WITH PIMIENTO DUMPLINGS

Steps:

• In a Dutch oven, brown roast on all sides in 2 tablespoons of the butter.
• Add tomatoes and onion, cover tightly, and simmer over low heat for 2 hours.
• Stir in curry powder, 1 teaspoon of the salt, sugar and Worcestershire sauce.
• Cover and simmer an additional 30 minutes.
• Remove roast to a heated plate and keep warm.
• Bring liquid in Dutch oven to a boil, adding hot water if necessary (I find that the tomatoes lend enough liquid).
• Blend together flour, baking powder, the remaining 1 teaspoon of salt, and dried parsley.
• Cut in the remaining 2 tablespoons of butter, then stir in milk and pimiento until just moist.
• Drop dumpling batter by the tablespoonful into the boiling liquid, then bring temperature to low, cover and simmer for about 15 minutes.
• To serve, place dumplings around roast and drizzle with a bit of the pan juices.

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.

CREOLE POT ROAST

Steps:

• In heavy roasting pan, brown roast in oil on all sides.
• Add to pan beer, broth, onion, garlic, seasonings, mustard, paprika, seasoned salt, worcestershire, 57 sauce, tomato paste, hot sauce, and cayenne.
• Bring to a simmer and cover for 2 hours.
• Add mushrooms and olives, simmering covered for another hour.
• Remove roast from pan.
• Stir in cornstarch and parmesan, simmering until thickened.
• Slice roast against grain and return to pan.
• Simmer another 10 minutes.

OLD-FASHIONED POT ROAST WITH HERB DUMPLINGS

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Trim excess fat from the chuck roast.
• 3. Dredge the roast with flour and season with salt and pepper.
• 4. Place a heavy-bottomed casserole over medium heat and add the oil.
• 5. When hot, add the meat and brown well on all sides.
• 6. Remove the meat; then add the carrots and onions and cook until browned.
• 7. Return the meat to the pot; add the stock, wine, thyme and bay leaf.
• 8. When the liquid comes to a simmer, cover the pot and place on the lower shelf of the preheated oven.
• 9. Bake for about 2 hours, turning the meat once or twice during cooking.
• 10. Toss the prepared vegetables with the olive oil or fat and season with salt and pepper.
• 11. About 40 minutes before serving, place the vegetables in a roasting pan, put in the oven and roast until they are tender and lightly browned.
• 12. When the meat is tender, remove to a platter and keep warm.
• 13. Strain the juices from the pot and skim off the fat.
• 14. Return the juices to the pot and cook over high heat until reduced to about half.
• 15. Reduce heat to a simmer; add dumplings and cook as directed.
• 16. Surround the roast with the vegetables and the dumplings.
• 17. Pour the remaining juices from the pot into a sauce boat, spoon a little over the meat before serving.
• 18. Herb Dumplings: Cut shortening into flour, herb, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
• 19. Stir in milk.
• 20. Drop dough by 10 spoonfuls onto stew (do not drop directly into liquid).
• 21. Cook uncovered 10 minutes.
• 22. Cover and cook 10 minutes longer.
• 23. Note: If using self-rising flour, omit baking powder and salt.

CAJUN-STYLE POT ROAST

Steps:

• Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast. , Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice. , Freeze option: Remove beef, vegetables and juices from slow cooker; cool slightly. Slice beef; transfer all to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Thin with beef broth if necessary. Serve with rice.