Pot Roast With Prunes Recipe
Ingredients
| Beef roast | 4 Pound, rolled | |
| Oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), chopped | |
| Thinly pared rind of 1 lemon | ||
| Port | 1/2 Cup (16 tbs) | |
| Beef Stock | 1 1/4 Cup (16 tbs) | |
| Prunes | 1/2 Pound, pitted | |
| White onions | 1/2 Pound | |
| Beurre manie | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rub the beef with the salt and pepper.
Heat the oil in a Dutch oven and brown the beef on all sides.
Add the garlic, lemon rind, port and stock.
Cover the Dutch oven tightly and cook over very low heat or in a 300°F (150°C) oven for 2 hours.
Soak the prunes in water while the meat is cooking.
At the end of the 2 hours, add the prunes and onions.
Cover the Dutch oven and cook for another 30 minutes or until the meat is tender when pierced with a fork.
Transfer the meat to a warm serving dish, surround with the prunes and onions and keep hot.
Skim as much fat as possible off the top of the cooking liquid and return the Dutch oven to the heat.
Add the beurre manie a little at a time, stirring constantly until the sauce has thickened.
Adjust the seasoning.
Strain the sauce into a gravy boat and serve with the meat, prunes and onions.
Heat the oil in a Dutch oven and brown the beef on all sides.
Add the garlic, lemon rind, port and stock.
Cover the Dutch oven tightly and cook over very low heat or in a 300°F (150°C) oven for 2 hours.
Soak the prunes in water while the meat is cooking.
At the end of the 2 hours, add the prunes and onions.
Cover the Dutch oven and cook for another 30 minutes or until the meat is tender when pierced with a fork.
Transfer the meat to a warm serving dish, surround with the prunes and onions and keep hot.
Skim as much fat as possible off the top of the cooking liquid and return the Dutch oven to the heat.
Add the beurre manie a little at a time, stirring constantly until the sauce has thickened.
Adjust the seasoning.
Strain the sauce into a gravy boat and serve with the meat, prunes and onions.
Chef
