| |
BOTTOM ROUND ROAST
POT ROAST with
CRANBERRIES
2 to 3 pound Kinderhook Farm bottom
round roast
1 tablespoon butter or extra virgin olive oil
1/2 cup sugar
salt and freshly ground black pepper
1/2 cup sherry vinegar or good wine vinegar
12 ounces fresh or frozen cranberries
1 orange
cayenne
Put the butter in a casserole or
skillet and turn the heat to medium-high. Put the sugar
on a plate and dredge the meat in it until all the surfaces
are coated. Reserve the remaining sugar. When the butter
foam subsides, brown the meat on all sides - this will
take about 15 minutes - seasoning it with salt and pepper
as it browns.
When the meat is nicely browned, add the vinegar and cook
for a minute, stirring. Add the cranberries and remaining
sugar and stir. Strip the zest from the orange (you can
do it in broad strips, with a small knife or vegetable
peeler) and add it to the skillet. Juice the orange and
add the juice also, along with a pinch of cayenne. Turn
the heat to low and cover; the mixture should bubble but
not furiously.
Cook, turning the meat and stirring about every 30 minutes,
for 2 hours or longer, or until the meat is tender. When
the meat is done, taste and adjust the seasoning if necessary.
Turn off the heat and let the roast rest for a few minutes,
then carve and serve, with the sauce.
Serves
4 to 6
Tip:
Dusting the meat with some
of the sugar makes the browning process go much more rapidly,
and leaves behind a caramelized residue that is deglazed
by the vinegar when you add it. All of this lends complexity
to the final dish.
PRINTABLE
PDF
from The
Minimalist Cooks Dinner by Mark Bittman |
|
