...and gravy - the most beautiful dark, rich and silky gravy I've seen in quite a while. Individually and together Lynn (my fearless Friday night cooking confederate), and I have made many a pot roast, other braised beast or stew. We KNOW our braised meats and stews - the aromatics, the herbs, the liquids, the sauce and layering of flavors and this last Friday's pot roast was one for the hall o'fame. Some recipes call for chuck OR meat from the round, but we think that nothing beats meat from the chuck for a pot roast. It can be boneless or bone-in.
 |
| From: Wikipedia |
The Friday before we cooked this meal, we were out to dinner with some friends from Florida and I had a side of green beans. "Okay, green beans. And...?" Both of us add pressed garlic to the last stage of cooking, tossing it with the beans - they are always damned good, but these green beans had tiny flecks of garlic all over each bean. They wore a dusting of a fine brunoise of garlic that absolutely made its presence known, but didn't get in the way of the bean flavor. A fine brunoise is a cut that is 1/16" x 1/16" of an inch. This, rather than a paste, makes total bean coverage possible. They tasted fantastic so we did the same to our beans.
I used 2 medium cloves of garlic for the amount of beans we prepared. Was it worth the effort? I'm a very happy camper when I'm holding a chef's knife, slicing, dicing, mincing or brunoise-ing my way through a big pile of produce so I'm inclined to pick up a knife in any case, but yeah, it was worth it. Any time you want this kind of garlic coverage, this is the way to go. I love my 9" chef's knife but this is a job for a smaller, very sharp (of course!) knife.
 |
| Shredded (raw) brussels sprouts, sliced, toasted almonds, garlic for the green beans cut in a fine brunoise, and a paste of 1 clove of garlic for the vinaigrette |
RECIPES:
- Pot Roast
- Gravy
- Mashed Potatoes
- Garlic Green Beans with Toasted Almonds
- Shredded Raw Brussels Sprout Salad with Mustard Vinaigrette and Aged Cheese
