Cable. Never got cable til recently. And oh my...Food Network Asia, AFC...
This week's tip after watching multiple episodes of triple-D, here's what i learnt about all these joints serving pot roasts:
- 1 big slab of meat
- Garlic salt (they call it granulated garlic, and ALL of them used it on their meat)
- Pepper
- Other spices, like paprika, or herbs
Sear the meat. Then line a big pot/dish with carrots, celery and onions, lay the meat on top, then more carrot, celery and onions. Then douse stock and red wine til it covers meat. Viola. After 3 hours in the over of about 170 degrees (350 f), you got one lovely piece of meat. :)
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Post-mortem
ReplyDeleteI used chuck steak, slow cooked for about 2 hours - it needed abit more time. The meat therefore is not like a roast with pink insides, but more a stew, soft meat.
Cooked it in store bought beef stock. Use the soup to make gravy - make a roux first, then add the soup - it was very good gravy :)...