So, I’ve worked this out so it’s pretty fail-safe and I thought maybe I should share it. Trust me, this is really easy and the recipe works for any of the above and possibly other cuts of meat that I haven’t tried yet. I’ve experimented to make the grass-fed beef that I buy taste better. As all the world knows, taste is in the fat and these happy cattle who have grazed on grass don’t get fat (and presumably we don’t either). So the meat tends to be a bit chewy, but long cooking does the trick.
(Source: wholefoodhealer.com)The one thing you do need is a morning or afternoon that you have dedicated to staying home and reading the new novel, working out a particularly difficult sudoku or even napping.
Here are the ingredients and you can put them in practically in any quantity you like.
1 lb or more of grass-fed tough meat–this could be brisket, stew, or any cut of pot roast; 2 chopped onions; garlic–I like about 5 cloves but you can use less; five or more carrots, celery and potatoes cut up; 1 bottle of cheap red wine; 1 box of free range chicken stock and that’s it.
1. So, fry the onions and the garlic until brown.
2. Add the meat and brown on both sides
3. Add the wine and half the stock and bring to a boil. Then reduce to a simmer and cook for one hour with the cover on. Turn on your timer and take it with you into the shower.
4. Then, take a peek at the pot roast, add the rest of the stock (if you like a lot of gravy) and cook for another hour.
5. Now, if you are using brisket, slice it and return to the pot to cook some more.
6. Add potatoes, cut up carrots and celery and cook some more on a simmer until the meat is tender.
And that’s it.
At the end, if your gravy is too liquidy, stir two teaspoons of cornstarch into 1/2 cup of water and add to the broth (Do NOT add the cornstarch to the pot directly–you will have lots of lumps that you will spend the next hour picking out).
This way, you’ll have lots of delicious gravy. Salt and pepper to taste of course.
The important thing to remember is that you can’t make a mistake here in terms of more or less potatoes, kind of meat or whatever. It works well with everything. Bon Appetit.
OK, in the interests of full disclosure this is not a picture of my pot roast, but it’s not too different.