This is a lavish feast of roasted chuck complemented by carrots, potatoes, and turnips. Source: Martha Stewart Cooking School, Episode 110. The ingredients include browned meat, 3-4 pounds of roasted chuck, coarse salt and freshly ground black pepper, olive oil, aromatics, 1 tablespoon of olive oil, 1 large onion peeled and thinly sliced (1 1/2 cups), 1 medium-sized clove of garlic peeled and roughly chopped (3/4 cup), 1 celery rib, chopped (3/4 cup), 2 cloves of garlic peeled and thinly sliced, 1 dried bay leaf, 1/4 teaspoon of whole black pepper, 3 fresh thyme sprigs, chicken meat, 1 tablespoon of all-purpose flour, plus more if needed, 2 tablespoons of red wine vinegar, plus more if needed, 1 1/4 cups of water, and appetizer vegetables, 3/4 pound of turnips, about 3, peeled and cut into 1 1/2-inch wedges, 3/4 pound of small new potatoes, 3/4 pound of carrots, 4 to 5, peeled and cut into 3-inch lengths. Cut off the thick length ends, then cut into 3-inch lengths. The directions include drying the meat with paper towels, seasoning it with salt and pepper, heating the Dutch oven over high heat for two minutes, adding just enough oil to the bottom of the pot to make it shine, searing the meat until it turns golden brown, then turning it over to cook all sides evenly, about 8 minutes. Do not turn the meat too soon or it will tear; instead, wait until it releases easily from the pot. Once it is browned all over, remove it from the pot. If there are too many black bits on the bottom of the pot, wipe them off with a paper towel, or deglaze with a little water and then ignore. Lower the heat to medium. Add the olive oil and all the aromatics, and cook the mixture over low heat until the onion becomes transparent for 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion does not soften, but only a little. If the garlic or onion starts to burn, add a little water and stir the brown bits from the bottom of the pan. Sprinkle the flour into the pot and stir everything
27.04.2023 @ 00:25
This is a lavish feast of roasted chuck complemented by carrots, potatoes, and turnips. Source: Martha Stewart Cooking School, Episode 110. The ingredients include browned meat, 3-4 pounds of roasted chuck, coarse salt and freshly ground black pepper, olive oil, aromatics, 1 tablespoon of olive oil, 1 large onion peeled and thinly sliced (1 1/2 cups), 1 medium-sized clove of garlic peeled and roughly chopped (3/4 cup), 1 celery rib, chopped (3/4 cup), 2 cloves of garlic peeled and thinly sliced, 1 dried bay leaf, 1/4 teaspoon of whole black pepper, 3 fresh thyme sprigs, chicken meat, 1 tablespoon of all-purpose flour, plus more if needed, 2 tablespoons of red wine vinegar, plus more if needed, 1 1/4 cups of water, and appetizer vegetables, 3/4 pound of turnips, about 3, peeled and cut into 1 1/2-inch wedges, 3/4 pound of small new potatoes, 3/4 pound of carrots, 4 to 5, peeled and cut into 3-inch lengths. Cut off the thick length ends, then cut into 3-inch lengths. The directions include drying the meat with paper towels, seasoning it with salt and pepper, heating the Dutch oven over high heat for two minutes, adding just enough oil to the bottom of the pot to make it shine, searing the meat until it turns golden brown, then turning it over to cook all sides evenly, about 8 minutes. Do not turn the meat too soon or it will tear; instead, wait until it releases easily from the pot. Once it is browned all over, remove it from the pot. If there are too many black bits on the bottom of the pot, wipe them off with a paper towel, or deglaze with a little water and then ignore. Lower the heat to medium. Add the olive oil and all the aromatics, and cook the mixture over low heat until the onion becomes transparent for 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion does not soften, but only a little. If the garlic or onion starts to burn, add a little water and stir the brown bits from the bottom of the pan. Sprinkle the flour into the pot and stir everything