© Jeffreyw
BOEUF BRAISÉ ᖃᓚᒪᔪᖅ POT ROAST
• 3 lb-ᓂᒃ ᑐᑦᑐᐊᓗᔭᒥᒃ ( ᖁᓖᖓᓂᑦ , ᑐᐃᖓᓂᑦ ᒥᒥᖓᓂᓪᓘᓃᑦ )
• ᑕᕆᐅᓪᓕᓗᒍ ᐆᓇᕐᓇᑐᒥᓪᓗ ᓈᒻᒪᒋᔭᕐᓄᑦ
• ᒪᕐᕉᒃ ᐅᕐᕕᐅᔭᒻᒪᕇᒃ ᐅᕐᓱᖅ
• ᐊᑕᐅᓯᖅ ᐅᕐᕕᐅᔭᒻᒪᕆᒃ Worcestershire ᐅᐊᕈᑎᑦᓴᔭᖅ
• ᐱᖓᓱᑦ ᖃᔫᑦᑌᑦ ᖃᔫᑉ ᐃᒪᖓ ᑐᑦᑐᐊᓗᔭᖅ
• ᐊᑕᐅᓯᖅ ᐅᕐᕕᐅᔮᕈᖅ ᐸᓂᕐᑐᖅ ᓯᖃᓪᓕᓯᒪᔪᖅ Basil
• ᒪᕐᕉᒃ ᐅᕐᕕᐅᔮᕉᒃ ᐅᐊᕈᑦᓯᑑᑎ ᐸᓂᕐᑐᖅ rosemary
• ᒪᕐᕉᒃ ᐅᕐᕕᐅᔮᕉᒃ ᐅᐊᕈᑦᓯᑑᑎ ᐸᓂᕐᑐᖅ Thyme
• 3 / 4 lb ᐸᑏᑕᓰᑦ ᓯᖃᓪᓕᓯᒪᔪᑦ
• 6-8-ᓂᒃ ᐊᐅᐸᓛᖓᔫᑦᓱᑎᒃ ᐁᕋᐅᔭᕐᓂᒃ
• ᒪᕐᕉᑦ ᐅᐊᓂᐅᔮᒃ ᓯᖃᓪᓕᓯᒪᔫᒃ
• 1 / 4 ᖃᔫᑦᑕᖅ ᓴᓇᐅᒐᖅ / ᓂᕿᑦᓴᔭᖅ
• 1 / 3 ᖃᔫᑦᑕ ᐃᒪᖅ
1 . ᑭᐊᑦᓴᐅᑎ ᐆᓇᕐᓯᑎᒌᕐᓗᒍ 275 ° F . 2 . ᑕᕆᐅᓪᓕᓗᒍ ᐆᓇᕐᓇᑐᐊᕐᓗᒍ ᑐᑦᑐᐊᓗᔭ . 3 . ᐅᕐᓱᖅ ᐆᓇᕐᓯᑎᓪᓗᒍ ᐅᒃᑯᓯᒻᒥ ᑭᐊᑦᓴᐅᑎᐅᑉ ᐃᓗᐊᓅᕈᓐᓇᑐᒥ . ᐅᐊᓂᐅᔦᑦ ᐃᓕᓗᒋᑦ ᐃᒐᓯᓗᒋᑦ . ᐅᐊᓂᐅᔦᑦ ᐲᕐᓗᒋᑦ . ᐁᕋᐅᔭᖅ ᐃᓕᓗᒍ ᐃᒐᕕᒋᕋᑖᕐᑕᓄᑦ , ᐊᑯᓂᐅᖕᖏᑐᖅ ᐃᒐᑎᓗᒋᑦ . ᐲᓯᒻᒥᓗᒋᑦ ᐅᐊᓂᐅᔭᓄᑦ ᐃᓚᐅᑎᓪᓗᒋᑦ .
4 . ᐅᕐᓱᐊᕈᑎᒋᐊᓪᓚᒍᓐᓇᑌᑦ . ᓂᕿ ᐃᒐᓯᓗᒍ ᐊᑯᓂᐅᖕᖏᑐᖅ ᐃᓘᓐᓇᓯᐊᖓ ᐆᑎᑦᓯᐊᓗᒍ ᖃᒥᓪᓗᒍ ᑭᐊᑦᓴᐅᑎ ᐃᒻᒥᓗᒍ ᖃᔪᑦᓴᔭᒥᒃ ᕿᑎᕋᐅᑎᑎᓪᓗᒍ ᐅᐊᕈᑦᓯᑑᑏᑦ ᐃᓕᓗᒋᑦ , ᐅᐊᓂᐅᔭᖅ , ᐸᑎᑖᓰᑦ ᐁᕋᐅᔦᓪᓗ .
5 . ᒪᑐᓗᒍ ᑭᐊᑦᓴᐅᑎᐅᑉ ᐃᓗᐊᓂ ᐃᒐᐅᒐᓯᑎᓪᓗᒍ ᑫᕙᓪᓚᒍᓯᕐᓂᒃ ᐱᖓᓱᓂᒃ ᐅᕝᕙᓗᓗᓐᓃᑦ ᐊᕿᓕᑦᓯᐊᖏᓐᓂᓕᒫᖓᓂ . ᐴᒍᑕᒨᕐᓗᒍ ᒪᑐᓗᒍ ᑭᑭᐊᑦᓴᔭᐅᔮᕐᓱᓂ ᐃᒐᐅᑎᑦᓴᔭᕐᒧᑦ 10-15 ᒥᓇᑦᓯᓂ ᐃᒧᒪᑫᓐᓇᓗᓂ . ᐅᐊᓂᐅᔦᑦ , ᐁᕋᐅᔦᑦ , ᐸᑏᑖᓰᑦ ᐲᕐᒥᓗᒋᑦ ᓂᕈᒥᑦᑑᑎᖏᓐᓇᓗᒋᑦ .
6 . ᐅᐊᕈᑎᒋᓂᐊᕐᑕᖓᓂᒃ ᑭᐊᑦᓴᐅᑎᐅᑉ ᖄᖓᓂ ᐃᒐᓗᑎᑦ ᐅᒃᑯᓯᒋᑫᓐᓇᑕᕐᐱᑦ ᐃᒪᖓᓄᑦ . ᓴᓇᐅᒐᕐᑕᓯᓗᒍ / ᓂᕿᑦᓴᔭᕐᑕᓯᓗᒍ ᖃᔫᑦᑕᒥᒃ 1 / 4 ᐃᒪᕐᒥᓗ ᖃᔫᑦᑕᒥᒃ 1 / 3 ᐃᖑᓚᓯᓗᒍ . ᑎᕐᑎᐅᒐᕐᑐᒧᑦ ᑐᕐᖁᓗᒍ ᓱᒃᑫᑐᒥᒃ ᑲᑎᑲᓪᓚᓂᐊᖕᖏᒪᑦ . ᑎᕐᑎᐅᒑᕐᓗᒍ ᓴᖕᖐᑐᒦᓪᓗᓂ ᐅᐊᕈᑎᑦᓴᖓ ᓂᖕᖑᔪᕈᖕᖏᓂᖓᓂ .
7 . ᑐᑦᑐᐊᓗᔭ ᓇᑲᑎᕐᓗᒍ ᓂᕆᒃᑲᐅᑎᒋᒍᓐᓇᓕᕐᑌᑦ ᐃᓚᖃᕐᑎᓗᒍ ᐅᐊᓂᐅᔭᓂᒃ , ᐁᕋᐅᔭᓂᒃ ᐸᑏᑕᓯᓂᓪᓗ ᐅᐊᕈᑎᑦᓴᖓ ᖄᖓᓄᑦ ᑯᕕᓗᒍ .
• 3 lb boneless beef roast ( chuck , shoulder or round )
• salt and pepper , to taste
• 2 tablespoons of oil
• 1 tablespoon of Worcestershire sauce
• 3 cups of beef broth
• 1 teaspoon of dried basil , crushed
• 2 teaspoons of dried rosemary
• 2 teaspoons of dried thyme
• 3 ⁄ 4 lb potatoes , cut into smaller pieces
• 6-8 carrots peeled , cut into 2-inch pieces
• 2 onions , cut into wedges
• 1 ⁄ 4 cup of flour
• 1/3 cup of water
1 . Preheat the oven to 275 ° F . 2 . Salt and pepper on the roast . 3 . Heat the oil in large oven-safe pot or Dutch oven over mediumhigh heat . Add the onions and cook until browned . Remove the onions to a plate . Add the carrots into the same pot and toss them around a bit until lightly browned , about a minute or so . Remove the carrots to the same plate as the onions .
4 . If needed , add a bit more oil to the hot pot . Place the meat in the pot and sear it for a minute or two on all sides until it is nice and brown all over . Turn off the burner and add enough beef stock to cover the meat halfway , along with the fresh herbs , onions , potatoes and carrots .
5 . Put on the lid and place the pot in the oven to roast for 3 hours or until it ’ s fall-apart tender . Remove roast to a platter , tent with foil and let rest for 10 to 15 minutes . Also remove onions , carrots , potatoes and keep warm .
6 . For the gravy , place pot on burner at medium-low heat and scrape up any bits stuck to the bottom of the pot . Mix ¼ cup of flour with 1 / 3 cup of water and mix thoroughly . Slowly add to the simmering liquid in the pot , stirring to prevent lumps . Simmer , while stirring until gravy thickens .
7 . Slice or shred roast and serve along with the onions , carrots and potatoes topped with gravy .
ᐅᑭᐅᖅ 2017 vᖑᖅ 29