Tags
allspice berries, arrowroot, bay leaves, chuck roast, dried garlic, dried sour cherries, herb sprigs, ketchup, onion, orange zest strips, port wine, red wine
This is an extraordinary pot roast. I was thinking about our trip to Portugal and remembering some of the fabulous meals we enjoyed, hence the Port, the oranges and the cherries. This seemed like just the thing to use for our Zoom dinner with friends to celebrate getting the vaccine. Everything is relative and one has to find joy in the little things. Continue reading
Boeuf Borguignon is THE quintessential beef stew. And Julia Child’s is the best. I’ve been making a version of this for decades and it’s never failed me. Don’t let the list of ingredients spook you. The Goddess has changed a few things, and nothing seems to have suffered for it. 
Who the hell is Dom Pedro you’re asking? And what does he have to do with pot roast? The Portuguese-born Dom Pedro I was the first ruler of the Empire of Brazil back in the 19th century. He has nothing to do with pot roast per se, but here we join together some of the best of both Portuguese and Brazilian flavors, for a winning combination. 
I was reading a blog the other day, and I ran across something called Pašticada. So, what’s this about? Not being Croatian, this was new to me, but from what I was reading, this dish is a pretty big deal. For the non-Croatian palate, this may seem like an odd combination of flavors to use with beef—lemons, nutmeg, cloves, prunes and other dried fruit—all braised slowly in red wine and plum brandy. 
Last year I shared my recipe for one of The Spicy Honey’s favorite dish, 
For us, pot roast is winter. It offers such a bang-for-your-buck flavor-wise, with its warm, rich flavor, its rib-sticking meatiness and it’s just so simple to prepare. It is truly the perfect Sunday dinner, on a cold winters day. And not to be forgotten, the house smells fantastic and you can spend the afternoon doing a jigsaw puzzle. 