Pot Roast With Chiles
Ingredients:
3 pounds rump roast, chuck roast or other cut suitable for pot roast
1-2 cups red wine
2 tablespoons butter
2 tablespoons extra virgin cold-pressed olive oil
2 cups beef stock
2 ounces dried red chiles (hot or mild)
8 cloves garlic, peeled and chopped
3 tablespoons red wine vinegar
2 tablespoons tomato paste
¼ teaspoon cinnamon
½ teaspoon dried green peppercorns, crushed
½ teaspoon dried oregano
Several sprigs fresh thyme, tied together
Sea salt and pepper to taste
Instructions:
Marinate meat in red wine for several hours or overnight. Remove from wine and dry off well with paper towels. In a heavy, flameproof casserole, brown the meat on all sides in butter and olive oil. Transfer meat to a plate and pour out browning fat. Remove stems and seeds from chiles. (Use rubber gloves for this.) Add all ingredients (except salt and pepper) to the casserole, bring to a boil, skim and return the roast to the pot. Bake in a 300 degree oven for several hours or until meat is tender. Remove roast to a heated platter and keep warm in the oven. Run the sauce through a food mill or food processor. Return sauce to the casserole and reheat. If it is too thin, boil down for a bit; if too thick, add a little water. Season to taste. To serve, slice the beef and ladle sauce over each slice. Serves 6-8.
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