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1. Season the chuck roast with salt and pepper. 2. Melt the butter and canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. 3 ...
Heat 1 3/4 oz (50 g) of the butter in a flameproof roasting tin. Add the beef and brown on all sides over high heat. Transfer to the oven and roast the beef for 20 minutes.
Serves 4 to 6. 1 medium celery root (about 1 pound) ... choose a chuck roast or trimmed brisket. The only difference will be a shorter cook time, 2 to 3 hours. ... Winter pot roast recipe is big ...
1 pound of spinal marrow cut into pieces (idem) 2 kidneys, sliced (idem) 1 sweetbread, sliced (idem) tongue (skin removed) and brains, all sliced (idem) dry white wine (1/4 liter) a strong veal broth (1/4 liter) carrots, onions, tomatoes and a few green olives without stones; butter (to roast the sliced liver and kidneys before adding them to ...
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...
The steak differs from the 7-bone roast only in thickness: 7-bone steaks are cut 1 ⁄ 2 - to 3 ⁄ 4-inch thick. Like most of the chuck, the 7-bone roast or "steak" is generally considered a rather tough cut of meat and is most suitable for a long cooking in liquid at a low heat, such as braising.
2 lb. beef chuck roast, cut into 2-in. pieces. Kosher salt and freshly ground pepper, to taste. 2 tbsp. olive oil, divided. 2. medium yellow onions, coarsely grated. 2. medium carrots, peeled and ...
1 lb chuck roast, cut into 1 inch or 1.5 inch chunks. 4 cloves garlic. 2 cups cilantro. 1 small red chili {birds eye chili or some other hot chili pepper} ¼ cup chicken broth. 2 carrots, peeled ...