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January 06, 2008
Spanish Daube
This is another recipe from the Jan/Feb 2008 issue of Cooking Light. They call it "daube", I might call it pot roast - but what an elegant pot roast it is! The combination of sherry, smoked paprika, and saffron makes for a particularly delicious broth.
The recipe calls for braising the meat for 2 hours. I found that the beef was not quite perfectly tender in the center, so I think I'd go for slightly longer braising, or cut the roast into smaller chunks to help it braise through more.
The Ingredients
- Cooking spray
- 3 lbs. bottom round roast, trimmed
- 2 cups thinly vertically sliced yellow onion (or about 1 medium onion)
- 3/4 cup thinly sliced bottled roasted red pepper
- 4 garlic cloves, minced
- 1 tsp. salt (I left this out)
- 1 tsp. dried thyme
- 1/2 tsp. Spanish smoked paprika
- 1/2 tsp. fennel seeds
- 1/2 tsp. black pepper (I also left this out, because my pepper mill has broken.)
- 1/4 tsp. saffron threads
- 1 cup dry sherry (I was a little dubious about the $5.99 bottle of California sherry that I bought at the supermarket, but then I reasoned that no one is going to dump an entire cup of good amontillado into their pot roast. It worked fine. Just don't buy "cooking" sherry.)
- 1/4 tsp. hot pepper sauce (I used Tabasco)
- 2 cups beef broth
- 1.5 cups frozen green peas, thawed
- a handful of chopped fresh parsley
- 1 tbsp. sherry vinegar
- 1 tbsp. cornstarch
- 1 tbsp. water
The Steps
- Coat a large Dutch oven or other pot with cooking spray and heat over medium-high heat. Add beef to pan, and cook 5 minutes, browning on all sides. Remove beef and set aside.
- Add the onions to the pot and saute until tender, about 4 minutes. Add bell pepper and garlic and cook, stirring, for 1 minute.
- Add the salt, thyme, paprika, fennel seeds, pepper, and saffron. Cook, stirring, for about 30 seconds.
- Stir in the sherry and the hot pepper sauce, stirring and scraping the bottom of the pot to get up all the browned bits. Cook until the liquid is reduced by about half (~4 minutes).
- Add the beef and broth to the pan and bring to a simmer. Cover, reduce heat, and simmer for 2 hours or until beef is tender. (As I noted above, 2 hours wasn't quite enough to get the beef perfectly tender all the way through.)
- Remove the beef from the pot and slice into thin slices across the grain.
- Add peas, parsley, and sherry vinegar to the pot and cook 5 minutes.
- Combine the cornstarch and water in a small bowl and mix thoroughly. Add to the broth and bring to a boil. Cook for 1 minute.
- Add the sliced beef back to the pot. Cook for 1 minute or until beef is heated through.
Posted by spaceling at January 6, 2008 08:48 PM
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