FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 1BEEF ROAST RECIPES >>>>> >  Oven Braised Gingered Pot Roast

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

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.
Serves 4-6


Ingredients

• 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
 

Directions

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.
 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages