Wednesday, September 5, 2007

Astonishingly Similar to the Post Previous...

... but altogether different. Alas, I did not photograph last night's dinner. I will tell you that it was absolutely delicious, and extremely easy to make (c'mon.. you essentially chuck stuff in a pot and call it done.) You may have come to notice that I cook with the spirits a lot. No, that doesn't mean that Elvis is in my kitchen. I cook with far more alcohol than I'd ever have time to drink. It can elevate the simplest ingredients to something noteworthy.

Rustic Beef with Potatoes, Parsnips, and Onion
(serves 4)

2-3 lb chuck roast, trimmed of extra fat
1 large onion, chopped in large pieces
4 cloves of garlic, peeled and left whole
4 Yukon Gold potatoes, sliced into about 1 1/2 inch chunks
4 parsnips, peeled and sliced into 2 inch slices, on the diagonal
1 Tbsp chopped fresh rosemary
1 1/2 cups cabernet sauvignon
1/2 cup ketchup (really!)
3/4 cup water
1 Tbsp balsamic vinegar
2 Tbsp canola oil
salt and ground black pepper

Pat the chuck roast dry and season liberally with salt and pepper. In a bowl, mix wine, water, ketchup and vinegar until combined. Set aside. In a large saute pan (preferably NOT nonstick,) heat the oil over high heat. Sear the roast on each side until it is dark brown. Remove from pan and set aside. Add parsnips, onion, and garlic to the pan and saute until the parnsips and onion start to caramelize. Add rosemary to pan. Once mixture becomes fragrant, about 30 seconds, add wine mixture, stirring to scrape up any brown bits (fond) on the bottom of the pan. Let mixture come to a rolling boil. Turn heat down to low, add the roast back to the pot, add the potatoes in a single layer and cover. Simmer for 40 minutes over very low heat. Remove roast from pan and allow to rest for approximately 15 minutes before slicing. While the roast is resting, remove cover from pan, increase heat to medium high, and reduce the pan sauce by half.

And yes, licking your plate is uncouth.

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