pork chops and veal cutlets
Back to Main MenuCelebrationsFraud PreventionManage Your AdPlace an AdLuca Trovato, Houghton Mifflin HarcourtLow and slow cooking in Bruce Aidells’ recipe will turn your chuck roast into a succulent, aromatic dish that will warm your home and your belly.BRAISING: Bruce Aidells is the founder of the Aidells Sausage Co. His most recent, “The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat” (Houghton Mifflin Harcourt, $40), was released last week and features 250 carnivore focused recipes, as well as information on buying, storing and safe handling. This recipe is the perfect way to add warmth (and a delicious aroma) to your home during the chilly months ahead. For the best flavor, he suggests seasoning the ro nike jordans ast and refrigerating overnight before cooking.Make the rub: Combine all the ingredients for the rub in a small bowl. Rub thoroughly over all sides of the meat. If time allows, wrap the roast in plastic wrap and refrigerate overnight.Preparations: Preheat the oven to 325 degrees.Cook bacon: Heat a large Dutch oven over medium heat. Add the bacon and cook, stirring from time to time, until browned and lightly crisped. Remove with a slotted spoon and leave about 2 tablespoons of fat in the pot.Sear roast: Increase heat to medium high, add the roast. Sear the roast on all sides until nicely browned, about 7 minutes total. Remove the roast.Reduce wine: Pour the red wine into the pot; bring to a boil, scraping any browned bits from the bottom of the pot. Reduce to cup, about 10 minutes.Bake roast: Add the stock, reserved bacon and bay leaves, and lay in the roast nike jordans . Scatter onions and garlic over and around roast. Cover and bake 1 hour.Rotate roast: Remove cover, and turn meat so that it is on top of the onions and bake 1 hour more. Check after 30 minutes to make sure there is still liquid in the pot; add more stock if necessary. Stir onions so they brown evenly.Add vegetables: Remove the roast and add the shallots, carrots, parsnips and celery root to the pot. Return meat; cover and bake for 1 hour, or until the roast is fork tender and vegetables are soft.Make sauce: Remove the meat and vegetables; discard bay leaves. Cover loosely with foil and set aside. Degrease the cooking liquid in the pot; boil briefly to concentrate. Season to taste with salt and pepper.Presentation: Remove the twine, slice the meat into thick slices or chunks. Ladle sauce over meat and vegetables.Source: “The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat” by Bruce Aidells with Anne marie Ramo (Houghton Mifflin Harcourt, 2012).OVEN ROASTING: “I prefer to cook rack of lamb low and slow, rather than hot and fast,” writes Michael Symon in his introduction to Roasted Rack of Lamb in his new book, “Carnivore” (Clarkson Potter, $35). “While this might sound counterintuitive, it produces great results. This method eliminates that annoying ‘bullet’ in the middle the blood rare center surrounded by gray, well done meat replacing it with evenly cooked meat throughout. The longer roasting time also allows the lamb fat to melt slowly and baste the meat. I think you’ll love this recipe; it’s extremely forgiving and practically foolproof.”Preliminaries: Mix together the lemon zest, rosemary, salt and sugar. Season the racks on nike jordans all sides with nike jordans this mixture, cover, and put in the refrigerator overnight. (This acts like a quick cure, which will add flavor to the lamb when it’s cooked.)Roast the lamb: Heat oven to 300 degrees.Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat side down, and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking pan, fat side up, and repeat the browning process with the other rack.