One of my favorite pass-times is scouring used bookstores for old cookbooks.
This last time I found a copy of "Ye Olde New England Home" from 1952.
Oh my yes.
As the U.S. was slowly colonized from the old world our ancestors had to adapt their traditional dishes to include the new foodstuffs from our continent. Potato, Tomato, Squash, etc.
One of our most beloved dishes, namely today's subject is a direct descendent of the English boiled dinner.
The earliest recipes called for flour and herbs as a tenderizer followed by a long slow braise in stock or beer. I think we can do better than that.
After some research and some experiements I got this. Still traditional but more my style.
Got it? Let's go
|No big deal|
CHEF NICK'S DAMN YANKEE POT ROAST
pre-heat oven to 350
mise en place
S&P. frsh ground please
One good sized chuck roast
Splash of oil.
Mirepoix. Onion, carrot, celery. chopped.
a tug of parsley, cilantro, thyme, rosemary, any fresh herbs you have in your backyard
one grip of mushrooms, chopped
some potatoes, skins on, scliced large.
one other root vegetable, rutabaga, parsnip. chopped
one large can of tomato puree or sauce or whatever
2 cups of beef stock
dash of Worcestershire Sauce. (from here on out I will call this WS, it's too hard to spell)
1 squirt ketchup (I know, ok)
Season your roast with some salt and pepper
First off, heat up your pot. Not warm. HOT. Add a splash of oil.
|now that's a sear|
Place your roast right in there. Let it go until it doesn't tug on your fork. If it sticks, it ain't done. Let it go until it releases. turn it over and do it again. Sear.
Once seared.Remove from the pot and place aside, like on a plate or something.
Go ahead and add all your veg's. Toss in some salt and pepper. Toss around for a minute or so. Add all your herbs that you managed to scrounge up.
Toss around for a bit and add your ketchup. OK look, I tried this with tomato paste, fresh, sauce blah blah. Ketchup worked best.
Toss around for a bit more, it will start smelling sweet. Splash in some WS.
Throw in the roast. Can of tomato whatever and the beef stock. Bring to a boil, let simmer.
cover and stick it in the 350 degree oven for about an hour. AAAANNNNDD we're waiting.
Did I mentiom those potatoes? Nope, stick them in the pot NOW and toss around. Let this mess go for another 30 minutes or so. Check 'em by stickin' a fork in 'em. If they slide off, they're done.
You cannot harm this dish by letting it go too long. Just let it rest for 20 minutes or so. Slice it, serve it. Done
Go get your grub on, Ciao