Subj : Alt Turkey - 12
To   : All
From : Dave Drum
Date : Sun Nov 13 2022 15:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Ultimate Pot Roast
 Categories: Beef, Vegetables, Mushrooms, Chilies, Wine
      Yield: 5 servings
 
MMMMM----------------------------BEEF---------------------------------
  4 1/2 lb Bone-in beef shank
           Salt
    1/4 c  + 3 Tbsp. canola oil
     10 cl Garlic; peeled
      8 lg Shallots; peeled, sliced
           - 1/2"
    1/2 lb Shiitake mushrooms; stemmed,
           - quartered
      3    Dried ancho chilies; halved,
           - seeded
      2    Dried guajillo chilies;
           - halved, seeded
    750 ml Dry sauvignon blanc
      3 c  Rich Beef Bouillon
    2/3 c  Small taggiasca or nicoise
           - olives; drained
      2    Passion fruits; seeds &
           - pulp

MMMMM--------------------------RADISHES-------------------------------
  1 1/2 lb Round red radishes; washed,
           - dried, very large leaves
           - trimmed
      3 tb Olive oil
           Salt & fresh ground pepper
 
  MAKE THE BEEF: Season the beef generously all over with
  salt. Use immediately or refrigerate for 1 hour, or up
  to overnight.
  
  In a large (6-quart) Dutch oven or other heavy-bottomed,
  ovenproof pot, heat the 1/4 cup canola oil over high
  heat. Once very hot, carefully add the beef and cook,
  turning as needed, until deeply browned on all sides,
  about 20 minutes. Remove the meat to a plate and discard
  the fat from the pot.
  
  Set the pot over medium heat (do not clean it out). Heat
  the remaining 3 tablespoons canola oil over low heat.
  Add the garlic and shallots and cook, stirring
  frequently, until lightly browned and softened, about 6
  minutes. Add the mushrooms and dried chilies and cook,
  stirring occasionally, until the mushrooms soften, about
  5 minutes. Remove the vegetables to a plate. Add about
  one-third of the wine and the beef shank to the pot.
  Bring to a boil over high heat. Reduce to a simmer,
  cover, and let cook until the liquid is almost fully
  evaporated, about 20 minutes. Repeat this process two
  more times, adding one-third of the bottle of wine to
  the pot each time.
  
  Set the oven @ 325ºF/165ºC.
  
  Add the prepared vegetables, half of the olives, and the
  passion fruit pulp to the pot. Pour in the bouillon and
  bring to a simmer, then cover the pot and transfer to
  the oven. Cook, basting or flipping the meat and bone
  every 30 minutes, until the meat has pulled
  significantly away from the bone and shreds easily,
  about 3 hours. Remove the pot from the oven. Raise the
  heat to 350ºF/175ºC.
  
  Remove the beef from the pot and transfer momentarily to
  a rimmed platter. Using a slotted spoon, remove all of
  the solids from the braising liquid to a bowl. Discard
  any large pieces of chile that are still tough. If the
  sauce in the pot is not well reduced, place the pot back
  over medium-high heat and simmer the sauce until it is
  rich and dark. Add the remaining vegetables back to the
  pot, and stir in the remaining olives. Carefully add the
  beef back to the pot and cover to keep warm.
  
  MAKE THE RADISHES: On a large baking sheet, spread out
  the radishes and greens in a single layer. Drizzle with
  the olive oil and season generously with salt and
  pepper, tossing and rubbing to coat. Transfer to the
  oven and roast until the radishes are crisp-tender and
  the greens are frizzled, 10 - 12 minutes.
  
  Transfer the meat to a deep rimmed platter, and spoon
  some of the braising liquid on top. Spoon the rest of
  the liquid and the vegetables around the beef. Serve
  hot, sliced or shredded into portions, with the roasted
  radishes on the side and the relish for spooning atop
  the beef.
  
  By Mitchell Davis & Laurent Gras
  
  Serves 4 - 6
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Six fackin' quid forra bluddy pint of piss weak lager?
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