A little bit random this weekend I know, but I’m celebrating having created my first Etsy Treasury. It was so much fun, easier than I expected and I’m already planning my next one.
I made this one because it’s still winter here – very grey and windy, but there is so much promise of spring in the air and the garden that you can’t help but feel hopeful.
Isn’t that just so cheerful!
Now, on to the recipe….. I wanted to record how I made this, as it was hands down the best ever roast dinner I have ever made, possibly the best I have ever eaten! Again I got a Blade Bolar Roast from our local butcher. A bit on the fatty side, but I trimmed most of it off.
I got to use my awesome new cast iron braiser pan. I was excited about this pan, because it has a lid, can double as a large frypan, and is shallower than my big 6L cast iron dish. And wow, was it ever worth it.
First we brown a handful of fresh coriander and parsley, and 2 or 3 large cloves of garlic sliced up in a dash of quality olive oil. Start heating up the oven to 200C while you are doing this.
Add the meat, and brown on all sides. Make sure much of the herbs coats the meat for later flavour absorption!
Add to the pan a tin of crushed tomatoes, a good slosh of a nice red wine, some beef stock and anything else that your heart desires. I added a Moroccan herb mix and some salt and pepper.
Put the lid on – the little nodules on the lid mean that the steam from the sauce will drip back down onto the roast, basting or braising the meat and making sure it stays nice and moist.
Place in the hot oven, roast for as long as necessary – my Dad always taught me 20mins per pound, plus 20mins for the pot. So in this case about 2 hours. Then take it out and let it rest for a few minutes to reabsorb some moisture and relax before carving.
I heated the pan on the stove after we had taken the meat out – added some flour to thicken, a dash of brandy and a small amount of liquid beef stock as I’d over-done it on the flour. Spoon sauce over meat, roast potatoes, pumpkin, sweet potato and whatever else you enjoy in the vegetable department, and enjoy.
No kidding, this meat came out so tender and moist, it was a joy to eat. And the sauce, well lets say I was licking the plate clean afterwards. We had enough meat for one more dinner, and then lunches the third day. That will teach me to make it so yummy – we had heaping servings every time!
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