I would like to share with you two recipes, my Miso Mirin Pot Roast, and a great way to use the leftovers, Pot Roast Hash. Sorry for my lack of photography, I hope this thread is not useless, even for its lack of pics. Next time I promise. Recipes after the jump.
Miso Mirin Potroast
In this recipe I used some fantastic umami hacks. (If you dont know what umami is http://en.wikipedia.org/wiki/Umami) Ingredients like tomato paste, miso paste, soy sauce, and mushrooms are high in glutamates, a key source of umami flavor. If you add these to your pot roast braising liquid you will find that your beef tastes beefier. I used a heavy oven safe Le Creuset
dutch oven to cook this, and the heavier the pot you use the better off you are. This pot roast tasted amazing, while the ingredients are not traditional, the flavor was, the meat was falling apart, super beefy, and the sauce had a slight bit of heat from the pepper.
dutch oven to cook this, and the heavier the pot you use the better off you are. This pot roast tasted amazing, while the ingredients are not traditional, the flavor was, the meat was falling apart, super beefy, and the sauce had a slight bit of heat from the pepper.
light oil
white flour
1 pot roast or french roast
2 cups onion sliced
2 carrots chopped finely
2 celerys chopped finely
3 cloves chopped garlic
1 -3 serrano peppers chopped fine
3 tbsp miso paste
1/4 cup mirin
splash of soy sauce
splash of worcestershire sauce
1 can tomato paste
low sodium vegetable stock
water from cooking lentils with starch from the bottom of the bowl (leftover from cooking lentils that has been drained and set aside, use the lentils elsewhere.)
Preheat the oven to 375
Coat the roast in flower and brown the pot roast in a large very heavy oven safe pot.
Remove the pot roast and set aside. Saute the onions until translucent and add the garlic. Let the onions begin to brown. Add the carrots and peppers and celery. Allow the veg to begin to soften. Add the tomato paste, mirin, soy sauce, miso paste, worcestershire sauce. Let that cook until the smell begins to intensify then add the lentil water and vegetable stock.
Cover pot and put in the oven at 375. Cook until the meat is falling apart.
white flour
1 pot roast or french roast
2 cups onion sliced
2 carrots chopped finely
2 celerys chopped finely
3 cloves chopped garlic
1 -3 serrano peppers chopped fine
3 tbsp miso paste
1/4 cup mirin
splash of soy sauce
splash of worcestershire sauce
1 can tomato paste
low sodium vegetable stock
water from cooking lentils with starch from the bottom of the bowl (leftover from cooking lentils that has been drained and set aside, use the lentils elsewhere.)
Preheat the oven to 375
Coat the roast in flower and brown the pot roast in a large very heavy oven safe pot.
Remove the pot roast and set aside. Saute the onions until translucent and add the garlic. Let the onions begin to brown. Add the carrots and peppers and celery. Allow the veg to begin to soften. Add the tomato paste, mirin, soy sauce, miso paste, worcestershire sauce. Let that cook until the smell begins to intensify then add the lentil water and vegetable stock.
Cover pot and put in the oven at 375. Cook until the meat is falling apart.
Pot Roast Hash (serves 2)
This next recipe I had for dinner tonight, it was a delicious way to give the pot roast a second life. The heavier the pan you use the better your potato's will be, a cast iron pan would be best.
Vegetable oil
1 medium russet potato
1 small onion
1 cup leftover potroast cubed
Delicious gravy from the pot roast
Cube the potato and cook in salted boiled water until firm. Drain and rinse in cold water. Dice onions and brown them over a medium flame until golden and fragrant. Mix the onions, potato, and pot roast. Add enough delicious gravy to bind the mix together. Cook over a medium-medium high flame until potato's are crispy.
Serve with a egg with a runny yolk!
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