JAR'S POT ROAST

JAR'S POT ROAST image

Yield 6-8 servings

Number Of Ingredients 24

Ingredients

Beef:
3 tbsp canola oil
1 1/2 tsp kosher salt, freshly ground pepper to taste
1 denuded short rib or boneless short ribs, 3-5 lbs
3 carrots, peeled and chopped
1 medium onion, coarsely chopped
3 stalks celery, coarsely chopped
1 leek, white and light green parts coarsely chopped
1/2 bulb of garlic, cloves smashed but unpeeled
1 bay leaf
1 cup sherry
3-4 cups chicken stock
2 tbsp finely chopped parsley
Onions:
4 tbsp canola oil
2 large onions, cut into medium sized rings
1/2 tsp salt
black pepper to taste
Carrots:
2 tbsp canola oil
8 medium carrots, trimmed and peeled
Pinch fresh thyme leaves
1/4 tsp salt
Black pepper to taste

Steps:

Beef: Set rack to the lower third of oven. Preheat oven to 375. Dry beef with paper towels, season with salt and pepper. Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking. Sear beef 3-5 min a side. Remove beef from pot; discard all but a tsp of fat. Add sherry to pot and reduce by half, 4 min, while scraping up brown bits with a wooden spoon. Put all vegetables into pot and cook until soft, 5 min. Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered. Cover pot with tin foil or a tight-fitting lid and place in oven. Check after 15 min to make sure liquid is simmering lightly; adjust heat as needed. Continue cooking for 3 hrs. Allow the meat to cool in the liquid. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid. Place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all of the juice. Discard vegetables. Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of onions and carrot. Sprinkle with parsley. Serve with horseradish cream. Onion Heat a fry pan until very hot; add oil, then onions. Sprinkle with salt and pepper and. Cook for 10 min until onions are soft. Carrot Preheat oven to 425. Heat a frying pan until very hot; add oil, then carrots. Add thyme, salt and pepper. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 min. Move the pan to oven and roast for about 20 min.