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Belgian Pot Roast
1 1/2 lb Beef
1/2 c Water
1 ea Onions
1 tb Sugar, brown
1 ea Garlic cloves, crushed
1 ts Salt
1/4 ts Black pepper
1/2 ts Sage
3/4 c Beer
1 tb Vinegar, wine
Simmer meat and water in Dutch oven for about 1 hour, covered. Then remove lid and allow water to boil away, so that meat ends up browning in its own fat. Adjust heat so that the meat juices that coat the pan do not burn. When meat is browned, remove from pan and reserve. Pour out fat.
Thinly slice onion and add to pan; sauté over gentle heat, scraping up browned particles. Add sugar and continue cooking until onions are a rich brown. Add garlic and sauté for a few seconds. Return meat to pan (or remove meat and onions to slow cooker), and add salt, pepper, sage, and beer. (The Belgians would use a DARK full-bodied ale. ) Simmer until meat is fork tender. Depending upon the cut, this will take a total time of 1-1/2 to 3 hours.
Add vinegar when cooked. Serve with rice, noodles or boiled potatoes. This braised dish will be improved by being made in advance and reheated.
Notes: this meat will probably take 6-10 hours on low in the slow cooker.
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