Traditional French Pot Roast Chicken HD
The best roast chicken is not the chook you know. Really, it’s true. Dry baking is great, but in fact there’s a very old French technique that take chicken to somewhere rally special. All you need is a traditional heavy pot with a fitting lid (it could be an enamelled cast iron, terracotta, or even just a regular old camp oven). The secret is in the way heavy pot transfer heat, and how the heavy lid locks in the pressure for a better bake.
Easy Dutch Oven Pot Roast Recipe
Need a beefy comfort food kind of meal? Make this EASY POT ROAST recipe. You'll need an English roast (chuck roast), onions, garlic and a couple of staple ingredients. Here's how!
Recipe:
INGREDIENTS:
3 1/2 pounds Certified Angus Beef ® Chuck Roast or English roast
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon flour
1/4 cup tomato paste
2 cups beef stock
2 tablespoons Worcestershire sauce
1 sprig rosemary
Learn more about the Chuck Roast:
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Julia Child's Pot Roast is Just Like Mom Used to Make
This is Julia Child's Braised Beef in Red Wine recipe (Boeuf à la Mode) from Mastering the Art of French Cooking Vol 1. cookbook.
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Ingredients:
Red Wine Marinade:
1 cup thin sliced carrots, onion & celery
2 garlic cloves unpeeled (she says 2 halves in her book… I’m a rebel)
1 tb thyme
2 bay leaves
1/4 cup minced parsley
2 whole cloves
1/4 minced parlsey
5 lb braising beef
1 tb salt
1/4 tsp pepper
5 cups red wine
1/3 cup brandy
1/2 cup olive oil
Browning and Braising:
4 to 6 tb rendered pork fat
1 or 2 cracked veal knuckles
1 or 2 split calf’s feet
4 to 8 ounces fresh pork rind :I
4 to 6 cups beef stock
1 tb corn starch
2 tb madeira wine
2 lb carrots
24 to 36 small onions for braising
Pot Roast | Basics with Babish
On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie, plus a modern take on the classic French pot roast.
Recipe:
Ingredients & Shopping List
+ For the Basic Pot Roast:
9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
1 small yellow onion, peeled and roughly chopped
5 ribs celery, washed and chopped
1 eye round beef roast
Kosher salt
Black pepper
1 Tbsp tomato paste
3 cloves garlic
2 bay leaves
2 sprigs of rosemary
2 sprigs thyme
2 cartons beef broth, divided
Dry red wine
4 russet potatoes, peeled and quartered
Special equipment: dutch oven or braising pot
+ For the Fancy-Ass Pot Roast:
1 rib celery, chopped
2 sprigs parsley, plus an additional 1/2 cup chopped parsley
2 cloves garlic
2 sprigs thyme
3 bay leaves
1 small yellow onion, halved
2 whole cloves
1 leek, sliced (just the white part)
1/2 tsp whole peppercorns
Kosher salt
Black pepper
4 boneless short ribs
2 marrow bones, about 4-5 inches in length
Water or beef broth for braising
6 cornichons, finely chopped
1/4 cup finely minced chives
2 Tbsp dijon mustard
Dash of white wine vinegar
1 lb red potatoes, halved
4 carrots, peeled, quartered, and cut into 4-inch segments
1 bunch asparagus, halved
Flaky sea salt
Special equipment: dutch oven or braising pot, mesh sieve
Music:
Even or Odd, Kickflip by Blue Wednesday
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How to Make a Perfect Pot Roast | You Can Cook That | Allrecipes.com
Pot roast is a comfort food classic! Here's the easy way to make it perfectly every time! Read more:
#potroast #roast #comfortfood
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