© Jeffreyw
BOEUF BRAISÉ ᖃᓚᒪᔪᖅ POT ROAST
• 3 lb-ᓂᒃ ᑐᑦᑐᐊᓗᔭᒥᒃ( ᖁᓖᖓᓂᑦ, ᑐᐃᖓᓂᑦ ᒥᒥᖓᓂᓪᓘᓃᑦ)
• ᑕᕆᐅᓪᓕᓗᒍ ᐆᓇᕐᓇᑐᒥᓪᓗ ᓈᒻᒪᒋᔭᕐᓄᑦ
• ᒪᕐᕉᒃ ᐅᕐᕕᐅᔭᒻᒪᕇᒃ ᐅᕐᓱᖅ
• ᐊᑕᐅᓯᖅ ᐅᕐᕕᐅᔭᒻᒪᕆᒃ Worcestershire ᐅᐊᕈᑎᑦᓴᔭᖅ
• ᐱᖓᓱᑦ ᖃᔫᑦᑌᑦ ᖃᔫᑉ ᐃᒪᖓ ᑐᑦᑐᐊᓗᔭᖅ
• ᐊᑕᐅᓯᖅ ᐅᕐᕕᐅᔮᕈᖅ ᐸᓂᕐᑐᖅ ᓯᖃᓪᓕᓯᒪᔪᖅ Basil
• ᒪᕐᕉᒃ ᐅᕐᕕᐅᔮᕉᒃ ᐅᐊᕈᑦᓯᑑᑎ ᐸᓂᕐᑐᖅ rosemary
• ᒪᕐᕉᒃ ᐅᕐᕕᐅᔮᕉᒃ ᐅᐊᕈᑦᓯᑑᑎ ᐸᓂᕐᑐᖅ Thyme
• 3 / 4 lb ᐸᑏᑕᓰᑦ ᓯᖃᓪᓕᓯᒪᔪᑦ
• 6-8-ᓂᒃ ᐊᐅᐸᓛᖓᔫᑦᓱᑎᒃ ᐁᕋᐅᔭᕐᓂᒃ
• ᒪᕐᕉᑦ ᐅᐊᓂᐅᔮᒃ ᓯᖃᓪᓕᓯᒪᔫᒃ
• 1 / 4 ᖃᔫᑦᑕᖅ ᓴᓇᐅᒐᖅ / ᓂᕿᑦᓴᔭᖅ
• 1 / 3 ᖃᔫᑦᑕ ᐃᒪᖅ
1. ᑭᐊᑦᓴᐅᑎ ᐆᓇᕐᓯᑎᒌᕐᓗᒍ 275 ° F. 2. ᑕᕆᐅᓪᓕᓗᒍ ᐆᓇᕐᓇᑐᐊᕐᓗᒍ ᑐᑦᑐᐊᓗᔭ. 3. ᐅᕐᓱᖅ ᐆᓇᕐᓯᑎᓪᓗᒍ ᐅᒃᑯᓯᒻᒥ ᑭᐊᑦᓴᐅᑎᐅᑉ ᐃᓗᐊᓅᕈᓐᓇᑐᒥ. ᐅᐊᓂᐅᔦᑦ ᐃᓕᓗᒋᑦ ᐃᒐᓯᓗᒋᑦ. ᐅᐊᓂᐅᔦᑦ ᐲᕐᓗᒋᑦ. ᐁᕋᐅᔭᖅ ᐃᓕᓗᒍ ᐃᒐᕕᒋᕋᑖᕐᑕᓄᑦ, ᐊᑯᓂᐅᖕᖏᑐᖅ ᐃᒐᑎᓗᒋᑦ. ᐲᓯᒻᒥᓗᒋᑦ ᐅᐊᓂᐅᔭᓄᑦ ᐃᓚᐅᑎᓪᓗᒋᑦ.
4. ᐅᕐᓱᐊᕈᑎᒋᐊᓪᓚᒍᓐᓇᑌᑦ. ᓂᕿ ᐃᒐᓯᓗᒍ ᐊᑯᓂᐅᖕᖏᑐᖅ ᐃᓘᓐᓇᓯᐊᖓ ᐆᑎᑦᓯᐊᓗᒍ ᖃᒥᓪᓗᒍ ᑭᐊᑦᓴᐅᑎ ᐃᒻᒥᓗᒍ ᖃᔪᑦᓴᔭᒥᒃ ᕿᑎᕋᐅᑎᑎᓪᓗᒍ ᐅᐊᕈᑦᓯᑑᑏᑦ ᐃᓕᓗᒋᑦ, ᐅᐊᓂᐅᔭᖅ, ᐸᑎᑖᓰᑦ ᐁᕋᐅᔦᓪᓗ.
5. ᒪᑐᓗᒍ ᑭᐊᑦᓴᐅᑎᐅᑉ ᐃᓗᐊᓂ ᐃᒐᐅᒐᓯᑎᓪᓗᒍ ᑫᕙᓪᓚᒍᓯᕐᓂᒃ ᐱᖓᓱᓂᒃ ᐅᕝᕙᓗᓗᓐᓃᑦ ᐊᕿᓕᑦᓯᐊᖏᓐᓂᓕᒫᖓᓂ. ᐴᒍᑕᒨᕐᓗᒍ ᒪᑐᓗᒍ ᑭᑭᐊᑦᓴᔭᐅᔮᕐᓱᓂ ᐃᒐᐅᑎᑦᓴᔭᕐᒧᑦ 10-15 ᒥᓇᑦᓯᓂ ᐃᒧᒪᑫᓐᓇᓗᓂ. ᐅᐊᓂᐅᔦᑦ, ᐁᕋᐅᔦᑦ, ᐸᑏᑖᓰᑦ ᐲᕐᒥᓗᒋᑦ ᓂᕈᒥᑦᑑᑎᖏᓐᓇᓗᒋᑦ.
6. ᐅᐊᕈᑎᒋᓂᐊᕐᑕᖓᓂᒃ ᑭᐊᑦᓴᐅᑎᐅᑉ ᖄᖓᓂ ᐃᒐᓗᑎᑦ ᐅᒃᑯᓯᒋᑫᓐᓇᑕᕐᐱᑦ ᐃᒪᖓᓄᑦ. ᓴᓇᐅᒐᕐᑕᓯᓗᒍ / ᓂᕿᑦᓴᔭᕐᑕᓯᓗᒍ ᖃᔫᑦᑕᒥᒃ 1 / 4 ᐃᒪᕐᒥᓗ ᖃᔫᑦᑕᒥᒃ 1 / 3 ᐃᖑᓚᓯᓗᒍ. ᑎᕐᑎᐅᒐᕐᑐᒧᑦ ᑐᕐᖁᓗᒍ ᓱᒃᑫᑐᒥᒃ ᑲᑎᑲᓪᓚᓂᐊᖕᖏᒪᑦ. ᑎᕐᑎᐅᒑᕐᓗᒍ ᓴᖕᖐᑐᒦᓪᓗᓂ ᐅᐊᕈᑎᑦᓴᖓ ᓂᖕᖑᔪᕈᖕᖏᓂᖓᓂ.
7. ᑐᑦᑐᐊᓗᔭ ᓇᑲᑎᕐᓗᒍ ᓂᕆᒃᑲᐅᑎᒋᒍᓐᓇᓕᕐᑌᑦ ᐃᓚᖃᕐᑎᓗᒍ ᐅᐊᓂᐅᔭᓂᒃ, ᐁᕋᐅᔭᓂᒃ ᐸᑏᑕᓯᓂᓪᓗ ᐅᐊᕈᑎᑦᓴᖓ ᖄᖓᓄᑦ ᑯᕕᓗᒍ.
• 3 lb boneless beef roast( chuck, shoulder or round)
• salt and pepper, to taste
• 2 tablespoons of oil
• 1 tablespoon of Worcestershire sauce
• 3 cups of beef broth
• 1 teaspoon of dried basil, crushed
• 2 teaspoons of dried rosemary
• 2 teaspoons of dried thyme
• 3 ⁄ 4 lb potatoes, cut into smaller pieces
• 6-8 carrots peeled, cut into 2-inch pieces
• 2 onions, cut into wedges
• 1 ⁄ 4 cup of flour
• 1/3 cup of water
1. Preheat the oven to 275 ° F. 2. Salt and pepper on the roast. 3. Heat the oil in large oven-safe pot or Dutch oven over mediumhigh heat. Add the onions and cook until browned. Remove the onions to a plate. Add the carrots into the same pot and toss them around a bit until lightly browned, about a minute or so. Remove the carrots to the same plate as the onions.
4. If needed, add a bit more oil to the hot pot. Place the meat in the pot and sear it for a minute or two on all sides until it is nice and brown all over. Turn off the burner and add enough beef stock to cover the meat halfway, along with the fresh herbs, onions, potatoes and carrots.
5. Put on the lid and place the pot in the oven to roast for 3 hours or until it’ s fall-apart tender. Remove roast to a platter, tent with foil and let rest for 10 to 15 minutes. Also remove onions, carrots, potatoes and keep warm.
6. For the gravy, place pot on burner at medium-low heat and scrape up any bits stuck to the bottom of the pot. Mix ¼ cup of flour with 1 / 3 cup of water and mix thoroughly. Slowly add to the simmering liquid in the pot, stirring to prevent lumps. Simmer, while stirring until gravy thickens.
7. Slice or shred roast and serve along with the onions, carrots and potatoes topped with gravy.
ᐅᑭᐅᖅ 2017 vᖑᖅ 29