OVEN BRAISED GINGERED POT ROAST
The Colonial Williamsburg Tavern Cookbook
by Colonial Williamsburg Foundation
Double the amount of beef stock if you can't find strong ginger beer. Serve with caramelized onions and glazed carrots.
• 1 3-inch piece fresh ginger (2 ounces), peeled
• 1 whole chuck roast (3 pounds)
• 2 tablespoons (1/4 stick) unsalted butter
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper to taste
• 2 carrots, peeled and coarsely chopped
• 1 onion, coarsely chopped
• 1 celery rib, thickly sliced
• 2 tablespoons flour
• 1 cup dark strong ginger beer
• 1 cup Beef Stock or low-salt canned beef stock
• 1/4 teaspoon ground ginger, or more to taste
Cut the ginger in half and set one half aside. Cut the other half into slivers 1/8-inch thick and about 1-inch long. Using a small paring knife, make deep slits in the beef at 1-inch intervals. Fill each slit with a sliver of ginger. Wrap in plastic and refrigerate for at least 1 day or up to 3 days.
Preheat the oven to 350°F. In a large skillet over medium-high heat, melt the butter with the oil. Season the beef with salt and pepper. Add the beef to the skillet and cook, turning often, until lightly browned on all sides, about 5 minutes. Remove to a plate and pour off all but 1 tablespoon of fat from the skillet. Return the skillet to the heat and add the carrots, onion, and celery. Coarsely chop the remaining half of the peeled ginger and add to the skillet. Cook, stirring often, until the vegetables and ginger are slightly softened, 3-5 minutes. Stir in the flour and cook 2 minutes longer. Pour in the ginger beer and the stock. Increase the heat to high and bring the mixture to a boil, stirring often.
In a covered ovenproof casserole or Dutch oven, place the browned beef. Pour the boiling mixture from the skillet over the beef. Cover tightly and place in the oven. Cook, turning occasionally and basting often, until the beef is very tender, about 2 hours.
Remove the beef to a platter and cover with foil. Into a large heavy saucepan, strain the sauce from the casserole. Bring to a boil over medium-high heat and season well with salt, pepper, and the ground ginger. Boil, whisking often, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Check for seasoning and add salt, pepper, and ground ginger to taste.
Slice the beef against the grain and place on a warmed serving dish. Pour the sauce over and serve at once.