NYMag Pot Roast Recipe?
I've heard good things about a Gillian Duffy pot roast recipe that ran in New York Mag's November 12 issue. Can't find it on the mag's site. Anybody have it? Can't have too many pot roast recipes.
The best pot roast I've ever had was my grandmother's. It consisted of a big hunk of either beef or pork, a cut up cabbage, carrots and parsnips, and the essential ingredient, beans.
She would partially cook the beans, boil them for 10 minutes or so, then add the beans, and some water to the raw everything else. cook it covered, and let the bean softness dictate the cooking time. I think she also put a clove studded onion in it. The beans would practically melt in your mouth, a texture I've never been able to recreate.
of course this has nothing to do with the NYMag pot roast...
re: ben f
My mother used to put the meat in the pot, with cut-up onions, without searing it. Then she would add tomatoes, water, and bayleaves, and simmer. About 45 minutes before the meat is done, add potatoes, carrots, parsnips, and onions in big chunks. When the vegetables are done, thicken the gravy and season it, add dumplings, and cook until the dumplings are done.
Today I cooked a sinuous piece of meat in a covered pot in the oven at the lowest setting (I'm guessing about 210F) for about 6 hours and it came out meltingly tender. Of course, I also added garlic...
Is searing unnecessary for sealing juices? I've read and heard many different opinions, but never tested myself. Cookwise (which I probably trust too much) calls it unnecessary. Alton Brown likes to put a crust on beef after it comes out of the oven. I'd like to hear other opinions...
I've done it both ways, and I guarantee you that it's delicious both ways.
Boiling a piece of beef is going to draw out juice whether you sear it or not. If you sear it darkly enough, it will have a browned beef taste, and if you sear it too much, it will taste utterly burnt.
Beef is cheap. Try it both ways.