Winter comfort food

Mrmyke709

Mrmyke709

1,000+ Posts
Nothing says "Let's eat" like a freaking pot roast. I made this with a sirloin cut. It was perfectly done in the dutch oven. Took the recipe out of the Frugal Gourmet, Yankee Pot Roast.

Cook 1/8th oz. of salt pork till you get some fat in the pan.
Rub the meat with pepper and salt.
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Remove salt pork and brown the meat in the pan. Turn it with a spoon so you don't pierce the meat.

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After it's nicely browned, add 2 cups beef stock, some fresh thyme, and some fresh Italian flat leaf parsley, about 2-3 tablespoons each, and some sliced bruised garlic.
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Simmer about 2 hours. Add carrots, potatoes, and quartered yellow onions.

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Simmer for about 45 minutes, then add about 1 1/2 cups sliced crimini mushrooms. Cover and simmer for about another 20 minutes.
Remove some of the juice and reduce it into a gravy.
Have this with a glass of cab, then fall asleep and listen to the ice melt.

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This was so good, it gave me the itis.

Edit...I also added about 1 1/2 cups of cheap red wine.
 
I went ahead and tried this out tonight. I reduced the cook time before adding the veggies by a half an hour. It turned out pretty good. Thanks for the post.
 
Here's another one.

Green Chile Stew

You'll need a 3-4 pound boneless pork butt roast or shoulder.
Trim excess fat and other assorted nasties, it's gonna take about an hour to do a good job on it. Make sure your knives are sharp before you start. It's a fatty cut of meat, but it cooks down well.
Chop one yellow onion, and 3 cloves of garlic.

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Brown the meat in 2 tablespoons of canola oil. After it's browned, add the onion and garlic, saute for 5 minutes.
Then add a half cup of flour, stir constantly for 5 minutes until it thickens.

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Add 2 quarts of chicken stock, stir well to dissolve the flour mixture. Bring to a boil, then reduce to a good simmer.
You'll need about 2 pounds of fire roasted green chiles. I had some left in the freezer from this Summer. You can find the Bueno frozen green chile at Central Market. I wouldn't use the little cans that are in the Mexican Food section at HEB, they're too wimpy.
These ******** are dangerous, so peel them under cold water. I had to peel and deseed a lot of them, and I was actually retching in the sink from the overpowering blast of capsicum. It was brutal.
The little f'er on the right was the worst. They're evil hot, the Sandia variety.

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The recipe called for 2 pounds. I used 3. I like it hot.

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Add the chopped chiles and 2-3 diced large potatoes. I use Idaho.
Add 2 teaspoons mexican oregano, 1 tsp cumin, 1 bay leaf, add salt and white pepper to taste.
Bring it back up to a boil, then reduce to a simmer for about 30-45 minutes.
Serve with some nice crusty bread and some wine to keep your face from melting off.

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My mother-in-law brought us a pot roast the other day. It was okay, but yesterday I chopped up the leftovers, stirred in some Hatch red enchilada sauce, and made enchiladas using the method outlined in the enchilada thread. Outstanding stuff.
 
May be a dumb question, but I just got a Dutch oven and haven't used it yet: do you cook it with the lid on?
 
Myke, just a question...
First off i'm starving...

secondly,
I noticed you used chicken broth with beef, any reason?
 
I use the same green chile recipe, except I use chicken. And instead of potatos I put in white beans and corn, and a little heavy cream. Top with jack cheese and tortilla chips.
 
"Anyone use cajun spices on their meat instead of salt and pepper?"

I like to use Bolner's Steak Seasoning, in addition to salt and pepper. Use it on beef, chicken and pork.
 
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