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How To make Scandinavian Pot Roast
3 1/2 lb. boneless beef chuck roast
2 tablespoons oil
1 cup onion
thinly sliced
1 12 oz. beer or 1 1/2 cups beef broth
2 tablespoons cider vinegar
2 tablespoons brown sugar :
packed
2 tablespoons fresh dill snipped
1 teaspoon dried dillweed
1 teaspoon pepper
1/2 teaspoon allspice
2 small bay leaves
1/2 cup sour cream or plain low fat yogurt :
optional
Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with onion. Brown meat on all sides. Stir onion occasionally. Add beer and cider vinegar. Add brown sugar and seasonings. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Remove bay leaves and skim fat from sauce. If you like, thicken the sauce by stirring in 1/2 cup of sour cream or plain low-fat yogurt mixed with 3 tablespoons of flour. Slice meat across the grain and serve with the sauce.
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This is a wonderful recipe which I picked up from my lovely mother-in-law, Mona. She is an amazing cook and over the years I have gathered some wonderful Swedish family recipes.
This one is super delish served when the weather is a little chilly with a glass of good red.
So, from today's Swedish kitchen on a Nutshell...
Varsågod!
Ingredients:
1kg lean beef, cubed
2 onions, sliced
1 carrot, sliced
1 cup water
slurp of port (optional)
2 OXO cubes
4 bay leaves
10 pimento (allspice)
2 tsp gravox, bisto (or flour)
dissolved in boiling water
a handful of fresh parsley
1 tsp dried thyme
cooking oil
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com
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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
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As seen on Everyday Gourmet.