Being a former chef I am always trying to find ways of incorporating smoked meat into a traditional dish. This time it was good ol' fashioned pot roast. The smoke leeched out into the sauce giving it an incredible light, smoky flavor and aroma which mixed great with the red wine sauce.
Started with a 2.8 lb. chuckie. Standard seasoning of garlic, onion, gbp, and salt. Smoked in apple wood for 4 hours. Could not get a good therm read because it was a bit thin. I did not really care about the temp, as it was going to braise until fork tender. This was a two night process because it was an after work meal.
After 4 hours of smoke the night before.
Started with sauteed diced onion, celery, minced garlic, bay leaves and fresh thyme.
Added a bottle of red wine, a little tomato paste, and some left over diced tomatoes.
Reduced it down to a thick paste, then added some beef stock, and the chuckie.
Simmered until each piece was just fork tender. I was going for slicing, not pulled.
Strained the sauce and reduced it until it was smooth and velvety. No roux added. Just thickened by reduction.
Plated with taters, peas and carrots.
A lil' smoke ring!
Started with a 2.8 lb. chuckie. Standard seasoning of garlic, onion, gbp, and salt. Smoked in apple wood for 4 hours. Could not get a good therm read because it was a bit thin. I did not really care about the temp, as it was going to braise until fork tender. This was a two night process because it was an after work meal.
After 4 hours of smoke the night before.
Started with sauteed diced onion, celery, minced garlic, bay leaves and fresh thyme.
Added a bottle of red wine, a little tomato paste, and some left over diced tomatoes.
Reduced it down to a thick paste, then added some beef stock, and the chuckie.
Simmered until each piece was just fork tender. I was going for slicing, not pulled.
Strained the sauce and reduced it until it was smooth and velvety. No roux added. Just thickened by reduction.
Plated with taters, peas and carrots.
A lil' smoke ring!
