Recipe of the week
Beer-braised pot roast with mustard and cherry bomb peppers
By Jennifer Oliver From Serious Eats
PHOTO: Cherry bomb peppers lend heat to this beer- and mustard-braised pot roast. [Photograph: Jennifer Olvera]
We’re on the cusp of spring, even though it doesn’t always feel like it. Food-wise, that leaves everyone in an awkward place; one where you’re wanting for warmer weather but stuck in a pattern of cooking low and slow.
This pot roast eases the transition. While it benefits from a long simmer in a 275°F oven, it also gets a blast of spicy heat from the peppers. Coupled with a piquant mustard and beer braising liquid, it delivers an invigorating brightness, gently offset by carrots that caramelize alongside the meat.
As always, take the time to brown the meat properly—it does wonders for the flavor profile. And feel free to add in other elements, like herbs, lemon zest, or a handful of frozen peas toward the very end.
This is a great roast to make in advance, since the flavors continue to develop when it’s left, cooked and covered, in the refrigerator overnight. Just warm it over low heat on the stovetop and add a bit of additional liquid (beer, broth, or water work well) if need be, since the potatoes tend to absorb some of what’s left.
Ingredients
1 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 whole chuck roast (4 to 5 pounds)
2 medium onions, halved
4 carrots, peeled and roughly cut into chunks
4 medium, waxy potatoes, such as Yukon Gold
2 cherry bomb or jalapeno peppers (preferably red), chopped
1 (12-ounce bottle) dark beer
2 to 2 1/2 cups homemade or store-bought low sodium chicken or beef broth
1 1/2 tablespoons Worcestershire sauce
1 heaping tablespoon grainy Dijon mustard
3 sprigs thyme
2 bay leaves
Procedures
1
Adjust oven rack to lower-middle position and preheat oven to 275°F
2
Heat oil in Dutch oven over high heat. Season meat generously with salt and pepper When oil is shimmering, add the meat and sear it until well-browned on all sides, about 5 minutes total.
3
Transfer meat to a plate and reduce heat to medium-high. Add onion, carrots, and peppers and cook, stirring, until lightly browned, 3 to 4 minutes. Add beer and deglaze the pan, scraping up browned bits with a spoon.
4
Return meat to pan. Add Worcestershire sauce and enough broth to cover the meat with liquid half way. Add mustard, thyme and bay leaves. Stir to combine and bring to a boil. Season lightly with salt and pepper. Cover and transfer to the oven to cook until fork-tender, 3 to 4 hours.
5
When meat is done cooking and potatoes are tender, remove from oven. Discard bay leaves and thyme. Skim fat from pan juices and serve immediately.
About the author: Jennifer Olvera is a veteran food and travel writer and author of “Food Lovers’ Guide to Chicago.” Follow her on Twitter @olverajennifer.
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