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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Friday, March 22, 2013

Guinness Pot Roast

This was our St. Patrick's Day dinner.  I wanted to make something with Guinness so I adapted this Epicurious recipe for short ribs but used pot roast instead.  I loved the curry spice mixture and the beef turned out beautifully.

I'm attending the Food Bloggers of Canada conference in April and a nice perk is getting to try out some new products.  Nordic Ware sent me some cookware to try.  This braiser pan looks similar to my beloved enameled cast iron pot, but is a little shallower and much, much lighter.  The interior is non-stick and the pan is light enough to easily lift out of the oven even when full.  It worked great for this recipe.  

Here's what you need for this dish:

2-3 pound pot roast

/4 cup packed dark brown sugar
1 tablespoon paprika
1 tablespoon curry powder (preferably Madras)
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard

1 large onion, chopped
3 tablespoons olive oil
3 medium carrots, chopped
3 celery ribs, chopped
2 Turkish bay leaves or 1 California
1/4 cup chopped garlic (5 to 6 large cloves)

1 3/4 cups beef broth 
1 large can of Guinness
1 can of diced tomatoes

Mix the spices together and sprinkle over the beef.  Let it sit for about an hour to let the flavours sink in.

Heat some oil in the pan.

Brown the beef on all sides.  

Then remove it to a plate.

Add the carrots, celery and onion to the pan and sauté for about 3 minutes.  Add the garlic and sauté a minute more.

Throw in the diced tomatoes and stock.

Then pour in the Guinness.

Return the meat to the pan and nestle it in with the vegetables.  Bring the liquid to a boil.  

Cover the pot and place it in a 375 degree oven for about 2 hours.  Be careful, the handles are hot!  

About half way through cooking I turned the meat over so it would all have a chance to be submerged in the liquid.  

Slice the meat across the grain.

I served the beef and gravy over mashed potatoes in honour of St. Patrick's day, but it was even better the next day as leftovers shredded over egg noodles.  

Pour the gravy and vegetables over the meat and potatoes.

And some asparagus on the side.

This was a really tasty meal.  The beer flavour from the Guinness wasn't very pronounced but the spice mix made it fabulous.  Plus the braising pan was a dream to clean.  Success!  

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