POT ROAST WITH CARROTS, SHALLOTS, MINT AND LEMON
Provided by Michael Symon : Food Network
Categories main-dish
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Sprinkle the beef liberally with salt (about 4 tablespoons) and then refrigerate overnight, preferably on rack.
- Pull the beef out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F.
- Render the bacon in a large Dutch oven over medium-high heat until slightly crispy, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and reserve.
- Brown the beef on all sides in that same pan over medium-high heat, about 3 minutes per side. As you brown the smaller sides, add the shallots and carrots and begin to brown them. Once all sides of the beef are browned, remove to a plate. Add the garlic and thyme to the remaining vegetables with a pinch of salt and sweat until you get a slight caramelization and the vegetables start to release their aromas, about 4 minutes.
- Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelization into the sauce. This step will give you more depth to the finished sauce and add a layer of richness. Add the coriander and bay leaves, then the beer. Bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to go three-quarters of the way up of the roast (about 1 cup, keeping in mind that the cooking liquid will reduce while it's in the oven).
- Baste the beef with the liquid, top with a lid and put it in the oven. Cook until tender, basting every hour, 3 to 4 hours.
- Remove the roast from the oven and skim any excess fat. Break the roast apart in the pan so that there are large chunks in the liquid. Gently remove the chunks of roast to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest. Add a couple of spoonfuls of the braising liquid on top to spread the lemon and mint flavors throughout the dish. Serve.
ROASTED CARROTS WITH SHALLOTS, MOZZARELLA AND SPICY BREAD CRUMBS
In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won't be cooked through yet.)
- In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
- Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.
LEMON POT ROAST
This yummy dish was given to me by my Grandmother, Dorothy Weiser as a wedding gift. This is excellent cold!
Provided by AngelGabriel
Categories Meat
Time 4h20m
Yield 2 pounds, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in Dutch oven and saute onion and garlic until tender.
- Add meat and brown on all sides, spooning onion mixture on meat.
- After browning, sprinkle with salt, pepper, marjoram & lemon peel.
- Add lemon juice and 1/2 cup water to pot.
- Cover & cook over low heat for 3-4 hours or until meat is tender.
- Baste occassionally with juices and add water as necessary.
- Test meat for tenderness, add potatoes & carrots and cook for 20 minutes till they are tender.
- Serve with noodles & asparagus.
Nutrition Facts : Calories 364, Fat 12.8, SaturatedFat 4.2, Cholesterol 149.7, Sodium 471.6, Carbohydrate 12.8, Fiber 2.1, Sugar 1.7, Protein 50.6
EASY ROASTED CARROTS AND SHALLOTS
This carrot and shallot side dish goes well with roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper. Bake until tender, 30 to 35 minutes, tossing once halfway through. Add parsley and lemon juice; toss to combine.
Nutrition Facts : Calories 217 g, Fat 7 g, Fiber 7 g, Protein 4 g
ROASTED POTATOES, CARROTS AND SHALLOTS WITH ROSEMARY
Categories Potato Side Roast Rosemary Carrot Winter Shallot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Combine potatoes, carrots, shallots and oil in large bowl. Sprinkle with salt and pepper. Toss to coat. Transfer vegetables to roasting pan. Roast until vegetables are almost tender, stirring occasionally, about 45 minutes. Add rosemary and roast until vegetables are golden brown and tender, about 15 minutes longer. Transfer vegetables to bowl.
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