ROAST RECIPES: Classic Braised Beef Brisket . . . Crown Roast of Pork . . . Apple Chutney
By: Herald Staff and Wire Reports,
Classic Braised Beef Brisket
2 tablespoons salt
1 tablespoon smoked paprika
1 tablespoon mustard seed
1 teaspoon freshly ground black pepper
3-pound beef brisket
2 tablespoons vegetable oil
2 sprigs rosemary
2 sprigs thyme
3 cloves garlic, crushed
1 quart veal or beef stock
1 cup dry red wine
½ cup balsamic vinegar
In a small bowl, combine the salt, paprika, mustard and pepper. Rub the brisket all over with the spice mix.
In a large heavy skillet, heat the oil over medium-high heat until hot. Add the brisket and brown evenly on both sides, 5 to minutes per side. Transfer the brisket to an ovenproof baking dish just large enough to hold the brisket snugly. Add the rosemary and thyme sprigs, garlic, stock, wine and vinegar. Cover the dish with heavy-duty aluminum foil and bake until the brisket is fork-tender, 3 to 4 hours.
Transfer the brisket to a cutting board and cover with foil to keep warm. Strain the liquid into a pan and reduce over medium heat to about 2½ cups, with a glaze consistency. Check the seasonings. Slice the brisket across the grain and serve drizzled with sauce.
Yield: Serves 6.
Crown Roast of Pork
½ cup olive oil
4 teaspoons curry powder
2 racks of pork, 3 pounds per rack, 5 ribs each
1½ pounds medium red onions
½ teaspoon kosher salt
Freshly ground pepper
Whisk together olive oil, curry powder in small bowl. Brush all pork surfaces with half oil mixture; reserve remaining oil. Let racks rest at cool room temperature, 1½ hours.
Heat oven to 350 degrees. Peel onions; cut into 1-inch thick wedges, leaving root ends intact. Salt and pepper pork racks on all sides. Put a large, heavy, flameproof roasting pan or tray over one or two burners on medium high heat. When pan is hot, brown 1 pork rack on all sides, beginning with fat side down; 4 to 5 minutes. Remove; repeat with remaining rack.
Put racks in pan, facing each other, fat sides out, bone ends up and intertwined. Scatter onions around pork. Drizzle onions with remaining curry oil; toss lightly. Roast until meat thermometer inserted in center registers 150 degrees and onions are softened and browned, about 1 hour.
Remove pork from pan; arrange on serving platter, bones intertwined. Surround with onions. Cover loosely with foil; let rest 20 minutes. Serve sliced into chops. Sprinkle with some salt, top with apple chutney and garnish with onions.
Yield: Serves 10.
Approximate nutritional analysis per serving: 395 calories, 27 grams fat (7 grams saturated), 98 milligrams cholesterol, 6 grams carbohydrates, 30 grams protein, 214 milligrams sodium, 1 grams fiber.
3 tablespoons olive oil
1 small red onion, chopped
1 teaspoon minced garlic
2 large unpeeled Gala apples, halved, cored, chopped in ½-inch dice
½ to 2/3 cup light brown sugar
2 teaspoons each: country-style Dijon mustard, minced fresh ginger
¾ teaspoon ground coriander
¼ teaspoon ground cinnamon
1/3 cup cider vinegar
Heat 2 tablespoons olive oil in a saucepan over medium heat. Add onion and garlic; stir until onions soften, 3 to 4 minutes. Add remaining 1 tablespoon olive oil; stir in apples. Cook, stirring frequently, until apples are translucent and lightly browned, 5 to 6 minutes. Add brown sugar, mustard, ginger, coriander, cinnamon and a pinch cayenne pepper; stir until sugar starts to melt. Add vinegar. Heat to a simmer; cook stirring frequently until mixture thickens and liquid is syrupy; 10 to 12 minutes. Remove pan from heat; cool chutney to room temperature.
Yield: About 1½ cups
Approximate nutritional analysis per tablespoon: 52 calories, 2 grams fat (no saturated), no cholesterol, 9 grams carbohydrates, no protein, 6 milligrams sodium, 1 gram fiber