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Pot Roast


ajiblue

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While not quite pot roast - more like round steak - I've had good luck using the chamberete cuts from Soriana. They come in a package of three, each with round bone in the center. I buy the thickest cuts I can find. Brown them well, nestle them into sauted veggie mixture, add red wine and reduce to half, add tomato puree mixed with beef broth and bake for 1 1/2 hours . Like osso buco. It comes out beautifully rich and tasty!

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Guest RevImmigrant

Mountain Gal, that's what chambrette is, a cut from the leg of the cow which is why it has the bone in the center with the marrow. It's beef osso bucco; we call it Bein Scheiben in German. It's also good for Indian and makes the best beef broth I have ever seen cooked in the pressure cooker for an hour and a half (first you brown it in the skillet, then deglaze the pan with dry wine, then put it all in the pressure cooker with a carrot, one stalk of celery cut into 4 pieces, a tomato, garlic and/or onion and, of course, enough water to cook it).

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