ROAST RECIPES: Crown Roast of Pork with Fruit and Sausage Stuffing . . . French-Style Braised Beef

Crown Roast of Pork with Fruit and Sausage Stuffing

1 crown roast of pork, 14 to16 ribs, 7 to 8 pounds

1 teaspoon each: dried leaf sage, dried rosemary, dried oregano, granulated garlic

½ teaspoon each: salt, freshly ground pepper

1 pound browned seasoned pork sausage, crumbled

4 cups fresh bread cubes, toasted

1 cup each: chicken broth, apple cider

2 tablespoons melted butter

1 cup chopped mixed dried fruit, such as cranberries, raisins, apricots

Remove roast from refrigerator 2 hours before roasting to come to room temperature; wrap aluminum foil around exposed bone ends. Combine sage, rosemary, oregano, garlic, salt and pepper in a small bowl; set aside 2 teaspoons for dressing. Rub remaining mixture on inside and outside of the roast.

Heat oven to 350 degrees. Cook the roast until an inserted thermometer registers 155 degrees, about 2½ to 3 hours. Remove roast from oven; place on a serving platter. Tent with foil; keep warm.

Combine sausage, bread cubes, 2 teaspoons seasoning mixture, broth, cider, butter and dried fruit in a large bowl. Set aside.

Skim fat from roast drippings; add drippings to bread and fruit mixture, stirring to combine. Spoon stuffing into greased 13-by-9-inch baking pan; cook until baked through. Spoon stuffing into center of roast; add paper frills to ends of bones, if using.

Note: Roast the pork separately from the dressing, then spoon the stuffing into the center of the roast after both are cooked.

Yield: Serves 14.

Approximate nutritional analysis per serving: 388 calories, 22 grams fat (8 grams saturated), 109 milligrams cholesterol, 15 grams carbohydrates, 31 grams protein, 449 milligrams, 1 gram fiber.

French-Style Braised Beef

1 4- to 5-pound chuck roast, at least 6 inches thick

2 large onions, chopped (about 3 cups)

1 large carrot, roughly chopped

1 rib celery, roughly chopped

4 cups dry, fruity red wine

Vegetable oil

Salt

Bouquet garni (see note)

Pepper

2 large carrots, peeled and chopped neatly into ¾-inch cubes

½ pound frozen pearl onions

Place meat in a large heavy-duty, resealable plastic bag along with chopped onions, carrot and celery. Pour wine over everything, press out as much air as possible and place in a bowl. Refrigerate overnight. (If you wake up in the middle of the night, turn the bag over.)

Remove meat from marinade, picking off all the veggies adhering to it. Strain marinade, separating chopped veggies from wine.

Pour a thin layer of oil in the bottom of a Dutch oven large enough to accommodate the meat. Wipe meat dry, then sprinkle liberally with salt. Over high heat, brown meat on all sides. Remove and set aside. Pour out oil and wipe pan clean. Add new oil and chopped onions, carrots and celery from marinade plus a big pinch of salt. Over medium-high heat, cover pan and cook until vegetables give up most of their moisture, about 10 minutes, then uncover and, stirring occasionally, saute until they are soft and starting to color. Return meat to pan and pour wine marinade over it. Add enough water so liquid comes halfway up meat. Add bouquet garni and a good grinding of pepper.

Preheat oven to 300 degrees. On stovetop, bring liquid to a simmer. Cut a piece of parchment paper to cover the meat (its edges will be in the liquid) to keep the meat moist. Place pot in oven and bake until a metal skewer slides easily into meat, anywhere from 3 to 5 hours, depending on the thickness of the meat. You want the liquid in the pan to be simmering as slowly as possible.

Take meat out of pot. Cover with foil. Strain liquid and discard expired veggies. Let liquid stand for a few minutes until fat rises to top. Skim off fat. Wipe pot clean and add liquid back to it. Add meat back, along with neatly chopped carrots and pearl onions. Cover and simmer slowly, basting every few minutes, for 30 minutes. Remove lid and continue to cook, basting frequently, until roast is covered with shiny glaze and liquid is slightly syrupy.

Yield: Serves 8.

Note: To make a bouquet garni, gather a few sprigs of parsley, a few sprigs of thyme and a bay leaf. Tie together with kitchen twine, or place in a metal tea ball.