Prep Time: 10 minutes
Cook Time: 3 hours and 20 minutes
Perfect Pot Roast
METHOD
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Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using BAKE mode, set oven to 350°F for 3 hours and
preheat.
Place 5-qt casserole pot over medium-high heat. Season beef with salt and pepper. Dust beef with flour, shaking off
excess. Add oil to hot pot, then add beef, and cook, turning occasionally, 12 minutes, or until brown on all sides. Transfer
beef to plate.
Reduce heat to medium. Add onions and cook, stirring, 3 minutes, or until they begin to soften. Add garlic and thyme. Stir
in wine and cook 4 minutes, or until mostly evaporated. Add broth. Return beef and any accumulated juices to pot.
Bring to simmer, cover, and transfer to oven. Cook for 2 hours and 30 minutes. Scatter potatoes and carrots around beef,
and cook uncovered 30 minutes, or until beef is fork-tender.
Transfer pot roast and vegetables to serving platter. Slice beef and serve with vegetables and cooking liquid.
INGREDIENTS
Make-Ahead: Pot roast can be made up to 2 days ahead, cooled, covered, and refrigerated. Rewarm pot roast, covered, in a 300°F
oven 30 minutes, or until warmed through.
One 3-lb beef chuck roast
All-purpose flour, for dusting
2 tbs olive oil
1 onion, thinly sliced
4 garlic cloves, thinly sliced
1/2 bunch fresh thyme, tied with butcher’s twine
1 cup dry white wine
2 cups low-sodium beef broth
1 lb baby red potatoes, halved, or quartered if large
12 oz carrots (about 4 medium carrots), peeled, cut into 1-inch pieces
Serves: 4
Prep Time: 15 minutes, plus 2 to 4 hours brining
Cook Time: 1 hour
Rotisserie Pork Loin with Rosemary Salt
METHOD
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Using sharp knife, score fat that covers top of pork by cutting shallow slashes (about 1/4-inch deep) at 1-inch intervals,
cutting into fat but not flesh.
In medium saucepan, combine salt, honey, 6 rosemary sprigs, garlic, peppercorns, and 3 cups water. Bring mixture to boil
over medium heat, whisking to dissolve salt. Pour mixture into a tall container and add ice cubes, stirring to melt ice.
Add pork to cooled brine and refrigerate at least 2 hours and up to 4 hours.
Remove pork from brine, and pat dry with paper towels. Tie pork crosswise with kitchen string in 3 to 4 places to help
maintain its shape while roasting. Fit pork roast onto Rotisserie Spit and secure well with Rotisserie Tines.
Finely chop enough of 2 rosemary sprigs to equal 2 tsp. In small bowl, combine 1 tbs kosher salt and chopped rosemary.
Rub mixture together with your fingertips 1 minute, or until fragrant. Rub pork all over with oil. Rub rosemary salt all over
pork, working it into score marks.
Position spit inside Curtis Stone Convection Oven. Position Oven Tray on Oven Rack in lowest rack of oven. Using
ROTSSERIE mode, roast pork at 450°F 1 hour, or until an instant-read thermometer inserted into thickest part of pork
reads 145°F for medium doneness. Using Rotisserie Removal Tool, remove spit from oven and rest pork on cutting board
for 15 minutes. Remove pork from spit and remove string.
Meanwhile, place oven tray over medium heat. Add broth to tray and bring to boil, stirring with wooden spoon to scrape
up browned bits. Season pan jus with salt and pepper.
Thinly slice pork crosswise and transfer to serving platter. Serve with pan jus.
INGREDIENTS
Make-Ahead: Brine can be made up to 2 days ahead, covered and refrigerated.
One 3-lb boneless pork loin roast, preferably with top layer of fat still intact
1/3 cup kosher salt
2 tbs. honey
8 rosemary sprigs, divided
4 garlic cloves, smashed
1 tsp black peppercorns
2 cups ice cubes
1 tbs olive oil
2/3 cup reduced-sodium chicken broth
Serves: 6
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