Saturday, July 13, 2013

Pot Roast with Porcini mushrooms

Pot Roast with Porcini mushrooms

1 piece boneless beef, about 2.5 - 3kg
black pepper and salt
3-4 tablespoons olive oil
2 onions, chopped
6 -10 cloves of garlic, crushed
250-300 ml red wine, Cabernet Sauvignon / Pinot Noir
400 ml broth / water
30g dried porcini mushrooms
leaves of 1 large sprig of rosemary, chopped

leaves of 6 sprigs of thyme, chopped

Preparation Method
Wash the beef, and then pat dry with kitchen paper, season well with salt and pepper and place it in a large pot with 2 tablespoons of oil, and cook until browned on all sides, about 12 minutes. then remove the beef and set aside.

Preheat oven to 180C / 350 F.

In the meantime, place the pot on the stove over medium heat, add 1-2 tablespoons oil and onions. Cook, stirring frequently, until onions have softened, about 8 minutes. Add the garlic and cook for 1 minute. Add the wine, spices, water / broth, mushrooms and mix well. And at the end add the beef to the pot and bring the liquid to a boil,
Pot Roast with Porcini mushrooms

Cover the pot and transfer to oven. Allow in the oven until the beef is very tender, about 3-4 hours, turning meat occasionally (add more broth or water if necessary, I didn't need to add).

Pot Roast with Porcini mushrooms 

After meat is done, transfer to a platter and cover with a lid or aluminum foil. Meanwhile, take a spoon and remove excess fat and then mix the remaining soup until it becomes like a paste. Add a little rosemary and thyme and simmer for 5 minutes. Season with salt and pepper to taste.

Cut the beef into pieces of desired size, place on a platter and spoon sauce over it (as much as desired). You can eat with pasta, rice or mashed potatoes alongside.

Pot Roast with Porcini mushrooms



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