Saturday, September 29, 2018

Spoon and Stable Pot Roast




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Gavin Kaysen opened Spoon and Stable in the historic warehouse district of Minneapolis back in November of 2014. This restaurant knocked it right out of the park. Kaysen was able to adorn his neck with the coveted James Beard Award and just this year, "Food and Wine" magazine named it one of the most important restaurants of the last 40 years....quite a feat given that it did not exist for 36 of those years.

Kaysen has a special place on the menu reserved for his grandmother's pot roast. I made it last Wednesday for dinner and it was exceptional...but I found a way to make it even better. After dinner, Becky just put the Dutch oven into the refrigerator. I had leftovers the next day and they were even tastier than the freshly cooked roast. Letting all of the incredible root vegetables, wine and broth chill for an extra day...the flavors melded and it was absolutely amazing. So do yourself a favor...cook it a day ahead of time...let it sit in the fridge for 24 hours...then reheat and serve with a warm loaf of sourdough bread.


Ingredients
3 pound boneless beef chuck roast
Kosher salt
Fresh ground pepper
3 tablespoons olive oil
4 tablespoons butter
2 medium red onions, quartered
4 carrots, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12-16 pieces (about 1 pound)
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head of garlic, peeled down to individual cloves
6 ounces tomato paste
2 bay leaves
3 sprigs rosemary
1-1/2 cups Cabernet Sauvignon
4 cups beef broth


Directions

  1. Preheat oven to 340 degrees.
  2. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
  3. Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of peeled garlic and all vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes. 
  4. Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
  5. Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes. 
  6. Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
  7. Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.



Wine pairing: Napa Valley Cabernet Sauvignon


Grogs and Goldie, 1956


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