"it's amazing what we take for granted is what we miss the most. Now that your no longer with us, I miss your Sunday roast"
Roast beef in the Wellman household, was always the cheaper cut of rolled roast; probably a bolar roast or similar, that mum would cook to an inch of its life, just the way she loved it. To this day I prefer a good pot roasted cheaper cut to any of the premium cuts. I love a good rare roasted sirloin, but there is nothing like the more flavourful cheaper cuts.
These cheaper (yet tougher) cuts of meat tend to be the cuts from either the front of the animal or the lower half of the beast. The more work the muscle needs to do in the animal, the tougher the joint. But with that comes more flavour as more blood is needed to be pumped to it. The most tender cut for example; the fillet or tenderloin, is simply a protective internal muscle. Hence it does little to no actual work and therefore most tender, but does lack a depth of flavour.
What differentiates a pot roast to a normal roast? A normal roast is normally completed with fat only, is cooked on a higher heat foe a shorter amount of time and for the most part uncovered. A pot roast on the other hand is completed with butter and a liquid (a good stock is best), it is slowly cooked at a low temperature and is cooked using a tight fitting lid.
Don't freak out about the anchovies. This will not leave a fishy flavour, but the natural glutemates in them really brings out the flavour of the beef.
Can of course be served with all the usual roast dinner trimmings; potatoes and of course Yorkshire puddings : http://cheftallyrand.blogspot.co.uk/, but I personally prefer a beef pot roast with buttery mash potatoes or crisp saute potatoes and seasonal boiled vegetables.
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recipe - cheffie's beef pot roast
001 pc bolar roast
002 pc onions (small)
001 pc sprig of thyme
002 pc anchovy fillets
001 tsp Lea and Perrins
200 ml beef stock
050 gm butter
Roast beef in the Wellman household, was always the cheaper cut of rolled roast; probably a bolar roast or similar, that mum would cook to an inch of its life, just the way she loved it. To this day I prefer a good pot roasted cheaper cut to any of the premium cuts. I love a good rare roasted sirloin, but there is nothing like the more flavourful cheaper cuts.
These cheaper (yet tougher) cuts of meat tend to be the cuts from either the front of the animal or the lower half of the beast. The more work the muscle needs to do in the animal, the tougher the joint. But with that comes more flavour as more blood is needed to be pumped to it. The most tender cut for example; the fillet or tenderloin, is simply a protective internal muscle. Hence it does little to no actual work and therefore most tender, but does lack a depth of flavour.
What differentiates a pot roast to a normal roast? A normal roast is normally completed with fat only, is cooked on a higher heat foe a shorter amount of time and for the most part uncovered. A pot roast on the other hand is completed with butter and a liquid (a good stock is best), it is slowly cooked at a low temperature and is cooked using a tight fitting lid.
Don't freak out about the anchovies. This will not leave a fishy flavour, but the natural glutemates in them really brings out the flavour of the beef.
Can of course be served with all the usual roast dinner trimmings; potatoes and of course Yorkshire puddings : http://cheftallyrand.blogspot.co.uk/, but I personally prefer a beef pot roast with buttery mash potatoes or crisp saute potatoes and seasonal boiled vegetables.
_________________________________________________________________________________
recipe - cheffie's beef pot roast
001 pc bolar roast
002 pc onions (small)
001 pc sprig of thyme
002 pc anchovy fillets
001 tsp Lea and Perrins
200 ml beef stock
050 gm butter
recipe - method of preparation
Pre-heat the oven to 140C
Peel and cut the onions in half and place into a casserole dish, along with the sliced garlic clove and bruised thyme sprig. Season the beef with salt and pepper all over and place on top of the onions. Smear with the anchovy fillets and butter. Pour in the stock (or 2 oxo cubes mixed with water) and the Lea & Perrins
Place on a tight fitting lid and place into the oven and cook until the meat is cooked and tender (approx 3-4 hours). Remove from the oven, remove the onions and roast and allow to rest, while making the gravy. Pour the remaining liquid into a saucepan and bring to a simmer, thicken with a little flour mixed with water. taste and season
next time - Mamon Wellman and roast lamb .......
Peel and cut the onions in half and place into a casserole dish, along with the sliced garlic clove and bruised thyme sprig. Season the beef with salt and pepper all over and place on top of the onions. Smear with the anchovy fillets and butter. Pour in the stock (or 2 oxo cubes mixed with water) and the Lea & Perrins
Place on a tight fitting lid and place into the oven and cook until the meat is cooked and tender (approx 3-4 hours). Remove from the oven, remove the onions and roast and allow to rest, while making the gravy. Pour the remaining liquid into a saucepan and bring to a simmer, thicken with a little flour mixed with water. taste and season
next time - Mamon Wellman and roast lamb .......
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