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Mediterranean Pot Roast using Fleur de Sel with Herbs de Provence, Tuscan Sea Salt, and California Extra Virgin Olive Oil Recipe courtesy Sandie Jarrett |
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Preparing The Meat
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Fleur de Sel with
Herbs de Provence
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Pot Roast, at room temperature 2 tablespoons flour 1 tablespoon Fleur de Sel with Herbs de Provence 1/4 teaspoon fresh ground pepper 1/4 cup red wine 3/4 cup water 1 - 2 tablespoons California Extra Virgin Olive Oil for searing & sautéing 1 medium yellow onion, sliced into 'sticks' (see Cooks Note's below) 1 large bell pepper (red, green or both), seeded and cored, sliced lengthwise into 1/3 inch wide strips Tuscan Sea Salt 3 cloves garlic, minced |
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Extra
Virgin Olive Oil from California |
Wipe down the meat. Mix together the flour,
Fleur de Sel with Herbs de Provence,
and fresh ground pepper in a large
dish (a baking pan works well). Add just enough gourmet olive oil to cover the bottom of a heavy Dutch oven (with lid) and heat over medium high heat until the oil is hot. Add the meat and sear in the olive oil on all sides to form a nice brown crust. Add the red wine and the water. Cover and simmer for 1 hour. Heat a small amount of gourmet olive oil in a sauté pan over medium heat. When the olive oil is hot, add the onion and sauté until caramelized. Add a pinch of Tuscan Sea Salt. Add the bell peppers and sauté a few minutes. Add minced garlic – swirling pan (or use wooden spatula) to move around the vegetables to keep garlic from burning. Sauté for a minute or two, then remove from heat. Turn meat over and add vegetable mixture. Simmer for 45 – 60 minutes longer, until fork tender. Adjust seasonings. Add an extra pinch or two of Tuscan Sea Salt, to taste and some fresh ground pepper. Slice the meat and serve on a heated platter. |
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| Preparing the Finishing Sauce | ||
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1 tablespoon flour 1 tablespoon fat (skimmed from pan juices) or butter Pan Juices from the Pot Roast plus additional liquid, as necessary** 1 tablespoon cold butter, cut into pieces (optional) 1/2 teaspoon Fleur de Sel with Herbs de Provence |
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To make a beautiful finishing sauce
(thin gravy), pour the pan juices into a gravy separator. When the broth
and fat have separated, skim off 1 tablespoon of fat from the broth and
add back to the pan. Over medium heat, add 1 tablespoon
flour to the fat. You can
use melted butter instead of the meat fat, (1 part fat/butter, 1 part flour) if
you wish. Cook the flour/fat mixture for several minutes, stirring
constantly while scraping the bottom of the pan, until the mixture has
slightly darkened.
Meanwhile, pour the pan juices from the bottom of the gravy separated, into a 2 cup measuring cup, leaving the fat behind. If necessary, add additional canned stock, water, or wine to equal 1-1/2 cups of liquid. Slowly pour 1 cup of the liquid into the cooked flour/fat mixture, stirring constantly. Add additional liquid, up to 1/2 cup, until the sauce reaches the consistency of a thin gravy. For a satiny finish whisk 1 tablespoon cold butter into the sauce. Taste the sauce and add 1/2 - 1 teaspoon Fleur de Sel with Herbs de Provence, or to taste. Serve at once with Mediterranean Pot Roast. |
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To make onion 'sticks', first slice a medium sized yellow onion in half lengthwise. Cut off the root end and discard. Slice each half lengthwise into 'sticks'. **Always have a cup or two of canned low sodium beef or vegetable stock, wine, or water on hand for the sauce in case the meat doesn't produce enough liquid. Serve with
Tuscan Baked
Potatoes. If you made the sauce, omit the sour cream when preparing
the Plate: meat slices, sprinkled
with minced parsley, some of the peppers & onions (from the broth), and |
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The Posh Gourmet
16330 Spruce St.
Fountain Valley, CA 92708
714-839-7642
8:30 am - 7:00 pm Pacific Time
CustomerService@
poshgourmet.com
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Visit our
Gourmet Food/Info Blog
for information on gourmet food, more recipes using our products, as
well as information on food people and great food places to visit. Looking for ways to use up that last spoonful of olive oil, bread dipping oil or gourmet spread? Our new blog, Dibs and Dabs offers delicious suggestions for making every last dab count! |
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