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23 Dec 08 - 04:27 PM (#2523246) Subject: BS: Does anyone have a NE pot roast recipe From: olddude Just bought a beautiful roast. When I was up in Boston a few months ago a buddie had me over to his house after work. His wife made a New England pot roast to die for. Now there are a billion of them on the web, but how do I do it right, I am a disaster with these things so I am asking for help anyone have a really good authentic NE pot roast recipe I can try? I am so in the mood for a great pot roast in the snow bound climate that I live in called western NY Help Dan |
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23 Dec 08 - 07:26 PM (#2523388) Subject: RE: BS: Does anyone have a NE pot roast recipe From: kendall I'm told that I make a great pot roast. Number one, make sure it is a good quality piece of meat. I always buy an oven roast because it is better to start with. Melt half a stick of butter in a 6 quart pot. Turn the heat up between medium and medium high. Put the roast in and brown it on all sides to seal in the flavor. Don't burn it! When it is brown on all sides, pour in about three inches of water. Add beef boullion cubes (three) Bring it to a boil. Turn the heat down to medium and keep checking it to make sure it doesn't run out of water. That will ruin it. Try to keep at least three inches of water in the pot at all times. I always keep a small pot of water on another burner to add as needed so it doesn't cool the water down too much. Depending on the size of the roast, assuming it is three pounds or so, you will be tied up cooking this for at least three hours. When it gets to where you can cut off a bit with a table knife, it is probably done. I don't like tough pot roast, so I let it cook until it starts to fall apart. About 3/4 of an hour before it is served, peel and add potatoes, carrots and onions. If it is done right, the whole mess should all be done at the same time. The key is, pay attention and keep an eye on it.. |
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23 Dec 08 - 07:32 PM (#2523397) Subject: RE: BS: Does anyone have a NE pot roast recipe From: kendall Oh, and season to taste. I don't use anything but salt and pepper. |
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23 Dec 08 - 07:35 PM (#2523402) Subject: RE: BS: Does anyone have a NE pot roast recipe From: olddude Thank you Kendall I will give it try tomrrow my friend Dan |
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23 Dec 08 - 07:42 PM (#2523408) Subject: RE: BS: Does anyone have a NE pot roast recipe From: GUEST,lox Here's an easy one that I swear by. 2 Pheasants, or other game birds, or even just a couple of poussin (the birds have to be small) About 200g of chopped pancetta or bacon. A bottle of Madeira wine, 3 or 4 sticks of celery (chopped up small) rosemary, thyme and a couple of bayleaves. Rub the birds all over in olive oil mixed with salt and black pepper. Fry the pancetta (bacon) in the bottom of the pot till its juices run and oil the pot. Put the birds in and turn them on the high heat to colour them all over. then turn the heat down Chuck in the chopped celery pour in 2 glasses of Madeira wine. Put the lid on the pot and put it in the oven for about 45 minutes when you take it from the oven, pierce the meat at its thickest point to see if it is ready - near where the leg meets the body is a good place. If the Juice Runs *Clear* it is Ready! If there is any pinkness put it back in for another 10 minutes or so. When it is ready, make sure you leave it for 15 minutes. I promise you, if you make this recipe you will be a very very happy old dude indeed. Just talking about it is making my taste buds go crazy. The great thing about the pancetta and the madeira is that the meat won't come out dry but moist and flavoursome ... ... ethethethethethethetth .... and with a nice wine ... |
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23 Dec 08 - 07:43 PM (#2523410) Subject: RE: BS: Does anyone have a NE pot roast recipe From: GUEST,lox oh yeah - the oven should be on about 220 degrees C (very hot) |
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23 Dec 08 - 07:44 PM (#2523411) Subject: RE: BS: Does anyone have a NE pot roast recipe From: olddude lox sound very good, I have it copied my friend thank you Dan |
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23 Dec 08 - 07:49 PM (#2523414) Subject: RE: BS: Does anyone have a NE pot roast recipe From: GUEST,lox It is very important to leave it for 15 minutes to cool. These things are easy to forget in the excitement but make ll the difference in the eating. |
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23 Dec 08 - 07:49 PM (#2523416) Subject: RE: BS: Does anyone have a NE pot roast recipe From: LilyFestre From my husband's grandmother in Vermont: 1 Roast Carrots Onions Garlic Spaghetti Sauce to cover (she used her homemade canned sauce but Prego will work too) Cook slowly for several hours. I'd suggest lots of carrots as they come out tasting SOOOOOOOOOOOOOOOOO good!!! Michelle |
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23 Dec 08 - 10:28 PM (#2523491) Subject: RE: BS: Does anyone have a NE pot roast recipe From: kendall pancetta and madeira? Sounds like the NE of Spain! |
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23 Dec 08 - 11:39 PM (#2523525) Subject: RE: BS: Does anyone have a NE pot roast recipe From: Stilly River Sage I don't know about a New England pot roast, just plain ol' pot roast. I use a Dutch oven (has a well-fitted lid) or sometimes do a pot roast in the crock pot (after browning it in the pan). I brown it in oil like canola oil; butter can burn. I don't put in quite so much water as Kendall does, but if you cook it fairly low, just above the simmer, the juices from the meat as it cooks add to the liquid in the pan. After the meat is mostly browned I drop in a quartered onion to brown for a couple of minutes before I add the liquid and a bay leaf. When it is cooked enough to add veggies, I add more onions with the potatoes and carrots because the first batch have given flavor and liquid to the roast but have cooked down to nothing. They help thicken it a little. Season it with salt, fresh-ground pepper, and sometimes I pour a little red wine (1/2 cup or so) into the juices near the end of cooking. After you take out the roast you can thicken the juice just a little (~1/4 cup of flour mixed into 1/2 cup of water and slowly added and mixed into the pot juices a couple of minutes before serving). SRS |
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24 Dec 08 - 01:45 AM (#2523557) Subject: RE: BS: Does anyone have a NE pot roast recipe From: michaelr lox has given what is pretty much the clasic coq au vin. A great dish, but not much to do with pot roast, which I understand to be one of the less tender cuts of beef, such as round. We're talking about a pretty tough muscle with little fat marbling. Which means that after thorough browning, it needs to be braised as SRS describes above, slowly and with love, meaning keep the heat low and pay attention. A common shortcut (though frowned upon by foodies) is to encase the meat in aluminum foil with a can of cream-o-mushroom soup and cook at 275 until tender (several hours). |
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24 Dec 08 - 01:58 AM (#2523561) Subject: RE: BS: Does anyone have a NE pot roast recipe From: catspaw49 HEY MAGGIE!!! Not surprisingly, I don't think there are anything but minor variations between yours and mine. I add a clove of garlic not chopped but whole and a half stalk of celery sliced from the beginning but I think the rest is about identical. Kendall, yours sounds fine but you need to learn to cook without the excess fats and sodium........that boullion is eat up with it! And save the butter for something really special That diabetes thing and your surgerized heart will appreciate you for it. Spaw |
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24 Dec 08 - 04:30 AM (#2523619) Subject: RE: BS: Does anyone have a NE pot roast recipe From: open mike does NE mean North East, New England or Nebraska? or something else entirely?? |
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24 Dec 08 - 07:59 AM (#2523732) Subject: RE: BS: Does anyone have a NE pot roast recipe From: kendall I don't make gravy, and I often use olive oil instead of butter. I also trim off the excess fat, but this is just for my own preference. What I posted is the traditional recipe.(The cubes are also my own idea) |
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24 Dec 08 - 08:03 AM (#2523737) Subject: RE: BS: Does anyone have a NE pot roast recipe From: SINSULL Kendall's pot roast is legendary. Cut it with a fork tender. I like a bit of horseradish with it. |
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24 Dec 08 - 08:21 AM (#2523751) Subject: RE: BS: Does anyone have a NE pot roast recipe From: cobra open mike, I would wager that, in the context of this thread, NE is New England. |
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24 Dec 08 - 09:45 AM (#2523804) Subject: RE: BS: Does anyone have a NE pot roast recipe From: olddude New England yup, just stiff fingers and didn't want to type it out thanks so much .. I am giving Kendalls a try today I am I am wish me luck , I will need it |
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24 Dec 08 - 09:50 AM (#2523806) Subject: RE: BS: Does anyone have a NE pot roast recipe From: Charmion My technique is so different, but I bet I get similar results. Brown the roast all over in the Dutch oven, like Kendall does, in olive oil. Take it out and park it on a plate on the back of the stove. Put a bit more olive oil in the Dutch oven and add some minced garlic, a cup of chopped onions, a cup of chopped carrots, some chopped celery if you like it, and good palmful of thyme leaves (fresh if you're lucky enough to have them) and a bayleaf. Also a good grind of black pepper and some kosher salt -- not too much. Saute the lot until the onions are transparent. Pour in a cup of cheap but not toxic dry red wine, bring it to a boil, and cook it down until the wine is at about a quarter of its original volume. Plunk the roast down on the bed of chopped vegetables and pour a cup or more of warm beef stock over the whole thing. Put the lid on. Bring the stock-and-wine mixture to a boil, then turn the heat down until the sauce is simmering at a bare murmur. Keep it like that until the roast is done -- Kendall's test is good. Turn the roast over a couple of times, and add more stock if the level of liquid decreases from the one-third point. When it's done, make gravy out of the sauce. |
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24 Dec 08 - 11:27 AM (#2523888) Subject: RE: BS: Does anyone have a NE pot roast recipe From: gnu Blade roast 4" thick, bone in. A little water in the roaster. Halve the onions. Do not peel the carrots or onions (onion skins down). Roast on top of onions and carrots. Water up to bottom of roast. 350F without cover for 25 minutes. Add water to 1/2" above bottom of roast. Cover. 230F for three hours. Add water as above. Add spuds, carrots, turnip, other as you like and a SMALL pinch of summer savory and what ever turns yer crank. Cover. Another hour or so. Makes great gravy if you want it, but it also makes great jus. Me... I just whack the roast in at 350F, covered, with the "proper" amount of water and take a guess at how long to cook it. I boil my veggies separate. Takes less time and it's delicious 99% of the time. And, yes, I know pot roast is different from pot roast. |
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24 Dec 08 - 11:35 AM (#2523898) Subject: RE: BS: Does anyone have a NE pot roast recipe From: kendall I may have to try some of these other recipes! |
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24 Dec 08 - 11:45 AM (#2523907) Subject: RE: BS: Does anyone have a NE pot roast recipe From: gnu Yes, Kendall. Almost makes a lad hungry reading them, eh? Odd thing... I have a small blade roast going in the over this afternoon. This will be the second year in a row I haven't made a seafood chowder or casserole on Xmas Eve... gee, it was a tradition for 25 years! Last year, I wasn't doing very much of anything except eating Tylenol 3 by the handful. This year, I can't bring myself to pay the price for fresh seafood. S'pose I could make a NE Idiot Proof Clam Chowder. >;-) |
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24 Dec 08 - 01:42 PM (#2523978) Subject: RE: BS: Does anyone have a NE pot roast recipe From: kendall Broiled salmon for me, and turkey tomorrow. |
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24 Dec 08 - 02:01 PM (#2523998) Subject: RE: BS: Does anyone have a NE pot roast recipe From: gnu Best salmon I ever had was poached. Then slow boiled in a salt beef stew. |
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24 Dec 08 - 04:20 PM (#2524081) Subject: RE: BS: Does anyone have a NE pot roast recipe From: Stilly River Sage Spaw, I usually add garlic, but not always. And sometimes I'll add the kinds of seasonings that one would put in stew, like mustard or Worcestershire sauce. The goal with the meat is that it be tender and falling apart and you don't need a knife to cut it. SRS |
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24 Dec 08 - 04:35 PM (#2524091) Subject: RE: BS: Does anyone have a NE pot roast recipe From: Alice Mine (not NE, but whatever) Roast in a heavy dutch oven with tight lid. put a layer of celery stalks and whole carrots on the bottom and lay roast on it. Pepper, garlic cloves, slow roast and it will fall a apart tender when done. Toss the celery out, slice the carrots if you want them, but the veggies are mainly for the added flavor to the drippings for gravy making when the roast is done. |
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24 Dec 08 - 04:55 PM (#2524095) Subject: RE: BS: Does anyone have a NE pot roast recipe From: gnu Had the regular 350F roast with separate veggies. Delicious! And, day after tomorrow, it's hash. Now, there's a sequel. I start off with a bed of onions in the frying pan and I "singe" them before I add the veggies. Then... How do you do your left over beef roast? |
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24 Dec 08 - 07:59 PM (#2524182) Subject: RE: BS: Does anyone have a NE pot roast recipe From: kendall Where I come from there is a big difference between a pot roast and an oven roast. What we have here is a failure to communicate. |
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24 Dec 08 - 08:24 PM (#2524189) Subject: RE: BS: Does anyone have a NE pot roast recipe From: gnu Yes, Kendall... pot means different things to different people. Is the pot a pot only when it is ON the stove?... rather than IN the stove. HEY.... don't steam that! |
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24 Dec 08 - 10:03 PM (#2524231) Subject: RE: BS: Does anyone have a NE pot roast recipe From: Lox "lox has given what is pretty much the clasic coq au vin" Except that I don't include either "coq" or "vin". "A great dish, but not much to do with pot roast," Except that I put it in a "pot" and "roast" it in the oven. but I defer of course to your greater wisdom. |
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25 Dec 08 - 03:52 AM (#2524296) Subject: RE: BS: Does anyone have a NE pot roast recipe From: kendall Here in Maine when you pick up a hunk of beef it says on the package either pot roast or oven roast. |
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25 Dec 08 - 09:08 AM (#2524377) Subject: RE: BS: Does anyone have a NE pot roast recipe From: Maryrrf I think there is a pot roast in my future. These recipes sound really good. There is a sort of hybrid where you stard the roast on the stove, browning and braising a little bit, then finish it off in the oven. I usually do a stovetop pot roast. When I was growing up my mom always did the roast in the oven. |
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25 Dec 08 - 11:51 AM (#2524433) Subject: RE: BS: Does anyone have a NE pot roast recipe From: Alice Technically, whether the covered pot is in the oven or on the stove, as long as the cut of roast is braised and then simmered in a closed pot, it is a pot roast. pot roast Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (taken from a tougher cut) to induce a Maillard reaction, then slow-cooking in an acidulated liquid in a covered dish. Food & Nutrition Dictionary and Research Guide braised adjective cooked by browning in fat and then simmering in a closed container |
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25 Dec 08 - 11:52 AM (#2524434) Subject: RE: BS: Does anyone have a NE pot roast recipe From: Alice maked that "browned and then simmered" |
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25 Dec 08 - 02:12 PM (#2524491) Subject: RE: BS: Does anyone have a NE pot roast recipe From: gnu They started that "labelling" here a while back. I pay no attention to it. Especially their classes of steak. Personally, I can take nearly any cut of steak (I ofetn buy roasts and cut steaks... Many times, I have bought certain cuts of steaks and used it for stew beef as it was cheaper and better then the "stew beef") and cook it the way I want, no matter whether it says grilling or simmering or whatever. I think it's all to do with heat and time. |
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25 Dec 08 - 03:13 PM (#2524514) Subject: RE: BS: Does anyone have a NE pot roast recipe From: dick greenhaus Roasting is the process of cooking food by means of dry convective heating. Braising is cooking with some liquid. Pot roasts are braised. Oven roasts are roasted. |
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25 Dec 08 - 03:21 PM (#2524519) Subject: RE: BS: Does anyone have a NE pot roast recipe From: gnu I know this is off topic, but, here's sommat I do with "simmering" steak, as they label it nowadays. I look for a fairly thick cut... blade, round, whatever. I cut the edges about 3/4" deep every inch. I use the BBQ in summer (just put it on the top rack on a hot sunny day) or hot water from the faucet in winter to bring the temp up. The closer you can get it to 140F for twenty minutes, the better, but it has to be at LEAST at room temp. Then, sear it at high heat one one side for one minute. Over and leave it be for as long as the thickness requires... 4 to 6 minutes. Over and turn off the heat. Same amount of time. Just don't overcook... better to undercook. Then... here is my trick. Immediately place the steak on a plate and salt the top mediumly (yeah, new word). Wrap it in a cotton cloth, place it in a paper bag or cardboard box (beer box works best and you should have one left over by now) and put it in the fridge for at least an hour. Rub off as much salt as possible but do not remove the steak from the plate. Heat it up in nuke (or BBQ or oven) on low power to serving temp. The object is a rare steak which has an amazing flavour and is very juicy.... and, depending on the cut... NO fat. Sorry for the thread drift. |
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25 Dec 08 - 04:07 PM (#2524546) Subject: RE: BS: Does anyone have a NE pot roast recipe From: Stilly River Sage A roast (no "pot" about it) is a piece of meat that is placed on a rack above the drippings. It usually is fatty enough and/or has a fat covered side that it will be moist and it is a more tender cut to begin with, not chuck or other part like the pot roast. I usually stud those with big slivers of garlic (pierce with a knife then shove the sliver into the meat along the knife blade), liberally salt and pepper, and then start them for a few minutes in a very hot oven, and reduce it to finish roasting. I think the rule of thumb I've used (haven't made one for a while) is 6 minutes a pound at 500, then turn the oven off and don't open the door for an hour and it finishes cooking. SRS |
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25 Dec 08 - 05:54 PM (#2524621) Subject: RE: BS: Does anyone have a NE pot roast recipe From: olddude thank you folks, I have printed out the recipies and gonna give em all a try ... They all sound so yummy ... I was going to try Kendall today but didn't get a chance. My furnace broke on Christmas ... I must have been Naught I guess so I have been bringing in wood for my fireplace to keep from freezin ... maybe tomorrow after the furnace guy gets me warm again, then a good pot roast will hit the spot for sure BRRRRRRRRRRRRR |
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17 Jan 09 - 11:11 AM (#2541348) Subject: RE: BS: Does anyone have a NE pot roast recipe From: maire-aine All this talk about pot roast made me hungry, and with the 'cat gone yesterday, I made one myself. Small chuck roast, seared on both sides in a dutch oven & seasoned with salt/pepper and a little onion powder, plus about a tablespoon of caraway seeds (crushed in the palm of your hand to release the flavor). Poured a 14-oz can of lower-sodium beef broth over it and put it in the over for 1.5 hours. Added big chuncks of carrot (you can add potato too) for the last half-hour. After I took the meat out, I thickened the liquid just a little. Maryanne |