Food Friday - Roast meat
No specific amounts for an old family recipe.... perfect for inviting old family and new.
Saute some onions in a large pot.
Add the meat. Sprinkle spices on all sides.
Add potato and carrots chunks, and thin sliced zucchini around the sides.
The potatoes and carrots will absorb the flavor, the carrots add sweetness, and the zucchini dissolves to thicken the sauce.
Add water or half water, half red wine, enough to cover. Not too much, you don't want rubbery meat.
Besides adding flavor, the acid in the wine tenderizes the meat. The alcohol cooks off. Or you could use orange juice.
Cover. turn the meat over in two hours, cook for another 45 minutes if the meat is less than four pounds, an extra hour if its more than four.
Take off heat, remove cover to let the steam escape and the sauce thicken.
Cut after the meat cooled, return to sauce.
Reheat to serve.
That smell... Almost makes me wish I wasn't vegetarian.
Saute some onions in a large pot.
Add the meat. Sprinkle spices on all sides.
Add potato and carrots chunks, and thin sliced zucchini around the sides.
The potatoes and carrots will absorb the flavor, the carrots add sweetness, and the zucchini dissolves to thicken the sauce.
Add water or half water, half red wine, enough to cover. Not too much, you don't want rubbery meat.
Besides adding flavor, the acid in the wine tenderizes the meat. The alcohol cooks off. Or you could use orange juice.
Cover. turn the meat over in two hours, cook for another 45 minutes if the meat is less than four pounds, an extra hour if its more than four.
Take off heat, remove cover to let the steam escape and the sauce thicken.
Cut after the meat cooled, return to sauce.
Reheat to serve.
That smell... Almost makes me wish I wasn't vegetarian.