Pairs well with Classic Pot Roast
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 9mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Classic Pot Roast
(3.0)
394.7K views • 1mo ago
26.3K
271
6.7% engagement
A hearty and flavorful pot roast made with beef muscle and acém, slow-cooked with vegetables, beer, and aromatic herbs, served with mashed potatoes and fresh herbs.
02:15:00 total
Serves 4
medium
Main Various
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🧂
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Ingredients
- beef muscle - 500g (fresh, with fat and collagen)
- acém beef - 500g (beef shoulder cut)
- carrot - 1 medium (chopped)
- onion - 1 medium (chopped)
- celery stalks - 2 stalks (chopped)
- leek - 1 medium (chopped)
- garlic cloves - 3 cloves (minced)
- pimenta de cheiro - 1 (mild chili pepper, chopped)
- pimenta dedo-de-moça - 1 (hot chili pepper, chopped)
- tomato paste - 1 tablespoon (sweet)
- sweet paprika - watch the video to see (to taste)
- beer - 330ml (lager or similar)
- vegetable stock or water - watch the video to see (enough to cover ingredients)
- olive oil - watch the video to see (for sautéing and searing)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (freshly ground, to taste)
- spice sachet - watch the video to see (sage, bay leaf, thyme, cinnamon stick, coriander seeds, whole black peppercorns)
- pearl onions - 100g (grilled)
- portobello mushrooms - 100g (grilled)
- chives - watch the video to see (chopped)
- fresh coriander - watch the video to see (chopped)
- agrião (watercress) - watch the video to see (for garnish)
Instructions
- Prepare and season the meat: Cut the beef muscle and acém into large chunks. Season generously with salt and freshly ground black pepper. Sprinkle a little flour over the meat to help thicken the sauce later.
- Sear the meat: Heat a pan over medium heat with a dash of olive oil. Grill the meat pieces on all sides until browned. If the pan starts to burn, add a little water and scrape the bottom to loosen browned bits.
- Prepare the vegetables: Chop carrots, onions, celery, leeks, garlic, and both types of chili peppers. Sauté them in the pan until softened.
- Add tomato paste and paprika: Stir in the tomato paste and sweet paprika with the sautéed vegetables.
- Return meat and add beer: Place the seared meat back into the pan, letting it settle at the bottom. Pour in the beer and allow the alcohol to evaporate completely.
- Add stock and spices: Add vegetable stock or water until the ingredients are covered. Add the spice sachet containing sage, bay leaf, thyme, cinnamon stick, coriander seeds, and whole black peppercorns.
- Slow cook the pot roast: Cover the pan with a kitchen cap or lid and let it cook slowly for approximately 2 hours until the meat is tender.
- Reduce the broth: Once the meat is cooked, remove the lid and let the broth reduce to concentrate the flavors.
- Prepare finishing ingredients: Grill pearl onions and portobello mushrooms. Add them to the pan along with chopped chives, pimenta de cheiro, and fresh coriander.
- Serve: Serve the pot roast hot with mashed potatoes and garnish with fresh agrião (watercress).
