Pot Roast Hogget With Barley Recipes

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

POT-ROAST HOGGET WITH BARLEY

Steps:

• Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat, stirring constantly until lightly browned. Stir in the garlic and cook for a few seconds more, stirring. Remove with a slotted spoon, transfer to a plate and set aside.
• Pour the remaining oil into the casserole, put the hogget on a board and season well with one teaspoon of salt and lots of ground black pepper. Add the hogget to the casserole and brown on all sides over a medium heat for 8-10 minutes, turning every few minutes until golden-brown.
• Pour over the cider and stock, stir in the herbs and bring to a simmer. Add the bay leaf and cover the casserole with a lid. Place in the centre of the oven and cook for one hour.
• Remove the casserole from the oven and turn the hogget over. Rinse the pearl barley in a sieve under cold water then drain. Add to the casserole and stir into the stock mixture. Spoon the browned vegetables around the hogget and dunk under the liquid. Cover and return to the oven for a further 1½ hours, or until the hogget is very tender and the sauce has thickened, stirring and turning the hogget after 45 minutes.
• Put the hogget on a board and carve into thick slices. Spoon the barley and vegetables onto six warmed plates. Top with the lamb and scatter with roughly chopped parsley to serve.

ROAST HOGGET

Steps:

• Heat oven 220C/200C fan/gas 7. Weigh the meat (if you don't know the weight already) and calculate the cooking time: 15 mins per 450g for rare, 20 mins for medium and 25 mins for well-done.
• Place the meat in a roasting tray, rub all over with the oil and season generously with salt and pepper. Use the tip of a sharp knife to make incisions all over the joint, then in each one insert sprigs of rosemary with a sliver of garlic and piece of anchovy, if using. Put the meat in the oven for 10 mins, then turn down to 180C/160C fan/gas 4. Now roast for your calculated time, basting the meat occasionally with any pan juices. Remove from the oven and rest the joint for at least 15 mins before carving.

BRAISED BEEF WITH BARLEY

Steps:

• In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender. , Return roast to the pan. Add the broth, bay leaf, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add barley. Cover and simmer for 45 minutes or until meat and barley are tender. Add peas; cover and simmer for 5 minutes or until peas are tender. , Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.