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2011%20Great%20Chefs%20Program.pdf - page 19 / 28





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horserAdish And crAnberry brAised beef

Christopher Cesta, CEC Executive Chef/Owner The Inn Between, Camillus

3 lbs Beef chuck or blade roast Salt and fresh ground pepper, as needed 1 Tsp. Vegetable oil ½ cup Port wine 2 ½ cups Beef broth 1/3 cup Horseradish ½ cup Whole berry cranberry sauce 2 each Bay leaf 2 each Cinnamon Stick (or ½ tsp. ground cinnamon) 3 each Whole Cloves (¼ tsp. ground cloves) 2 Tbsp. Butter, melted 4 Tbsp. Flour 4 Tbsp. Sour cream

Season roast with salt and pepper. Sear roast in oil in Dutch oven until well caramelized, add port wine, beef broth, horseradish, cranberry sauce, bay leaves, cinnamon stick and cloves. Bring to a simmer on stove top.

Cover and put into a 350 degree oven. Every 15 to 20 minutes remove from oven, turn roast over and return to oven.

Cooking time will be 2 to 2 1/2 hours.

Remove bay leaves, cinnamon stick, and cloves.

Braised roast is ready when a skewer is inserted into meat finds little resistance going in and coming out.

Combine melted butter and flour to make roux, cool roux and add to braising liquid stir and simmer till thickened. Taste sauce and adjust seasoning with salt and pepper.

Slice into portions, top with the sauce and a tablespoon of sour cream.

Noodles or spaetzles make a good accompaniment to this along with your favorite vegetable.

(Note: this may seem like too much horseradish, but the flavor of the horseradish mellows as it cooks) (4 servings)

Slightly undercook steaks & roasts and allow to “rest” for a few moments before slicing.

Thaw frozen meats slowly under refrigeration, never at room temperature.

Use high temperatures to caramelize (brown) the natural sugars in beef and seal in the moisture and flavor.


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