Wine and Rum Braised Beef?
I think it was Anthony Bourdain's show but I can't be sure... there was a passing reference to a beef roast being braised in rum and wine. I have no idea where this dish comes from (Caribbean?), what it is called or what else goes in it. I started cooking what I imagine such a thing would taste like today and am happy with the results but was wondering if anyone knew anything about this dish. Thanks
I believe it's either French or Jamaican - can't be sure. Here's something close. Maybe a foundation for playing with ingredients (it needs rum) and working through the combination possibilities to develop a winner.
Do you recall if the rum was included in the sauce ingredients from the start or if it was used as a flambe finish?
Thanks for posting that. But, I think it was more Latin in influence. Taking a wild swing at this briefly glimpsed dish I did the following:
Browned a Dry Rub (mainly Paprika, Cayenne, Onion Powder, Black Pepper and Salt) covered and room temperature Chuck Roast in about 3T of Bacon Fat. Removed and set aside:
2 Sweet Onions, diced and browned in the Bacon Fat
Added, and continued to cook:
1 Bell Pepper, minced
5 T Garlic
Deglazed with 1/2c Old New Orleans 3 Year Rum and 1/4c Cane Vinegar and allowed it to all reduce. Added about 2t of Dry Mustard and 1t of Salt.
Returned the Chuck Roast to the Dutch Oven then added a bottle of Pinot Noir, another 2oz of the Rum and 4c of Beef Stock.
Covered and simmered on low for about 5 hours. Skimmed the Fat, pulled the Chuck Roast apart, reduced the liquid by about half and served it over Popcorn Rice.
It tasted great but I am sure I could be adding some flavors if I knew more about the dishes origins. Thoughts?
Well looks to me like you've got a working recipe of your own to build on right there. If you can cook like that you probably don't need someone else's recipe. I just might try your recipe this weekend. I think I'll substitute shallots for the sweet onions, increase the garlic and eliminate the bell pepper (LOML doesn't do bell peppers unless she want to stay up all night)
Let ya know how it turns out ...
Thanks very much for the compliment! Shallots would work wonderfully, more garlic never hurts. I use sweet onions a lot because they are locally available here in Louisiana and very tasty. I only added the bell because t was around; it is by no means necessary. I wonder if the original mystery dish might have involved some Caribbean flavors, I got that vibe for some reason. I hope you enjoy the recipe. Now we just need a name!