Monday, January 16, 2012

Pot Roast With Leeks, Potatoes and Parsnips on a Bed of Shredded Cabbage

This is a very traditional British Sunday dinner meal, that's usually served around 3 pm!  When my Dad was alive, we used to walk about 3-5 miles to the pub on a Sunday morning, have a couple of pints and walk home.  This was the kind of meal my Mum would have waiting for us when we arrived home.  I really miss that!

Recipe for four:
1 pot roast, at room temperature for an hour
1 red onion, finely chopped
8 small leeks, trimmed and cleaned
4 red or yellow potatoes, cut on half
1 large parsnip, peeled and cut into medium size pieces
1/2 head of cabbage, shredded
1 cup red wine
1/2 cup beef stock
1 T butter
olive oil
salt and pepper

Get the oven hot, set at 350*  Now drizzle a little olive oil in a large pan, over high heat and brown the seasoned meat on both sides.  When done, place in a roasting pan and place in the oven.  Depending on the thickness of the meat, it will take between 1 hr to 1 1/2 hrs.

When the meat has been cooking for about 30 minutes, boil some water in a saucepan and add the potatoes and a little salt.  Cook until just slightly soft.  Drain and add them to the pan with the meat along with the parsnips and a good amount of oil, so they will brown, turning once in a while.  Add the leeks about 20 minutes before everything looks like it's going to be done.  Oven roasting is a very forgiving way of cooking, if things are cooking too fast, just take them out and return them to the oven later...

When the meat is rare to medium rare, depending on how you like it, take it out of the oven and place on a  cutting board covered, to rest for about 20 minutes.

When everything is done, start sauteing the onion in a little olive oil over medium high heat.  When done add the cabbage with a little salt and pepper, and melt, this only takes a couple of minutes.

Remove the vegetables from the roasting pan and add the wine, and reduce by two thirds.  It's easier to do this on top of the stove over medium high heat rather than the oven.  When done add the stock and do the same.  While the sauce is reducing slice the meat.  When the sauce has reduced to about a half a cup, turn the heat off and add the butter shaking the pan back and fourth until the sauce has a nice shine.

On warm plates, place the cabbage and a few slices of meat and then sauce.  Place vegetables around the plate.

Bon Appetit!  Chef Hobbes

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