经典的牛肉锅烤和开心果盐的“新中西部桌子”

方向

1. 1。

   Season the roast liberally with salt and pepper. Heat your largest high-sided skillet over high heat, add the oil, and then add the roast. Sear it quickly until dark brown on all sides, about 8 minutes. Set the roast aside, pour off and discard the excess fat from the skillet, and let the skillet cool a bit. Then add the butter, celery, carrots, turnips, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Cook over medium heat, tossing, until the vegetables begin to soften at the edges, about 5 minutes. Transfer them to a wide bowl and reserve.

2. 2。

   将烤箱预热至300°F。

3. 3。

   Add the wine to the skillet, bring to a boil, and cook until slightly reduced, about 3 minutes. Add the beef stock, and bring to a simmer.

4. 4。

   将洋葱放在一个大覆盖的烤盘底部，然后将牛肉放在上面。将整个大蒜丁香，月叶，迷迭香和百里香撒在烤肉上和周围。将牛肉混合物倒在肉上，然后将锅盖住。炖1小时。

5. 5。

   Reduce the oven temperature to 285°F, and continue to braise for 2 hours.

6. 6。

   揭开锅，用小钢包从边缘周围的脂肪掉下来，然后将其丢弃。用两个大叉子，小心地将肉翻过来，将果汁倒在顶部。加入保留的炒蔬菜，将它们排列在肉的周围。盖上锅，再炖1小时。

7. 7。

   Skim the fat again with a small ladle, baste the top of the meat again, and then scatter the cherry tomatoes across the top, some dropping onto the meat, some onto the vegetables. Don’t stir again. Braise, uncovered this time to allow the tomatoes to split and shrink and the top of the meat to brown, until the meat feels extremely tender at the touch of a fork, 30 minutes to 1 hour. Discard the bay leaves.

8. 8。

   For the pistachio salt, combine the pistachios, parsley, minced garlic, and 1/4 teaspoon each of salt and pepper in a small bowl.

9. 9。

   在食用之前，将开心果盐均匀地撒在烤肉上（保留任何额外的东西，以便在桌子旁经过）。将锅烤从锅中烤制，大部分用两个叉子拉开肉，然后轻轻地将其大理石的顶端雕刻成厚的切片。