2.354
25 (Sun) December 2011
Brisket Pot Roast in Red Wine Gravy
2.0
by me
at home
-Oksu, Seongdong, Seoul, Republic of Korea-
w W and DJ, Mom and Dad
Pot Roast is an American dish. A large cut of beef, at least 1 kg (2 lbs), slow-roasted in an oven, in a covered pot to seal in moist heat. Often made with tougher cuts (e.g., chuck, brisket), which are tenderized through the slow/moist cooking. Often cooked with vegetables (e.g., potatoes, carrots) in the pot. Often served with gravy from the drippings.
My first pot roast, which I thought would make a nice centerpiece for Christmas dinner. I followed a recipe from James Peterson’s cookbook Meat: A Kitchen Education (see most recently 2.043 Braised Pork Spare Ribs in Tomato-Red Wine Broth), but it didn’t turn out so well. Neither did the items surrounding it. I won’t waste time discussing the details.
(See also FOODS)
(See also PLACES)
