3758. RUSTIC POT ROAST with BACON, GARLIC and ROSEMARY

2 slices bacon, diced

3- to 4-pound boneless chuck roast, trimmed of excess fat
Salt and black pepper
1 1/2 teaspoons olive oil
1 cup beef broth, low-sodium or homemade
2 onions, chopped
1 stalk celery, chopped
2 russet or baking potatoes, peeled and chopped
5 cloves garlic, smashed
1 (14-ounce) can diced tomatoes with its juice
1 tablespoon tomato paste
2 sprigs rosemary, plus more for garnish

Spray the inside if the slow cooker with cooking spray.

Heat a large Dutch oven or cast-iron pan on the stovetop over medium-high heat. Add the bacon and cook until crispy, about 5 minutes. Drain on paper towels. Pour off all but 1 teaspoon of the bacon drippings.

Sprinkle the beef with salt and pepper on all sides (go easy on the salt if using canned stock, which is already salty). Add the olive oil to the pan with the dripping and then, over medium-high heat, deglaze the pan with the beef broth, scraping up all the bits on the bottom of the pan. Pour the juices from the pan into the slow cooker.

Add the onions, celery, potatoes, garlic, tomatoes, tomato paste, and rosemary to the slow cooker. Finally add the bacon. Stir everything well, nestling the vegetables and rosemary into the broth. Cover and cook on low for at least 7 hours and up to 8 hours, until the meat is very tender.

Transfer the meat to a platter and turn the slow cooker to high. Leave the slow cooker uncovered and continue cooking the sauce for 45 minutes, or until it has thickened some. Return the meat to the slow cooker and continue to cook on high for another 15 to 30 minutes, or until the sauce has thickened a bit more.

Remove the rosemary sprigs and discard.

Season the sauce with additional salt and pepper, if needed. Plate the beef on a large platter and spoon the potatoes and sauce around and over the beef. Garnish with additional rosemary sprigs. Save any sauce for bread dipping.

bacon recipe source: Susan Puckett, Atlanta Magazine, November 6, 2013; The Southern Slow Cooker: Big-Flavor, Low-Fuss Recipes for Comfort Food Classics, by Kendra Bailey Morris (Ten Speed Press, 2013)

3610. RICH BEEF STEW with BACON and PLUMS

makes eight servings

 

 

1 3½ pound well-marbled beef chuck roast

1 tablespoon kosher salt

3 tablespoons olive oil

6 ounces thick sliced, center-cut applewood smoked bacon, cut into ½-inch pieces

1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)

2 tablespoons unsalted butter

Kosher salt

2 cups diced yellow onions

1 leek, white part only, split lengthwise (then blotted dry (reserve one long inner piece) and cut crosswide into slices

3 large cloves garlic, peeled, and roughly chopped (about 1 heaping tablespoon)

2 3/4 cups dry red wine (such as Pinot Noir)

1 cups chicken stock

1 stick cinnamon, broken

2 whole cloves

7 whole black peppercorns

3 fresh bay leaves (or 1 dried bay leaf)

1 tablespoon tomato paste

1/4 teaspoon dried thyme

5 stems fresh parsley, leaves picked and chopped, stems reserved

1 cup pitted prunes

 

Trim and cut roast into 2-inch pieces. Sprinkle evenly with the 1 tablespoon kosher salt. Cover; chill overnight. 

 

Preheat oven to 450ºF. Line a 15x10x1-inch baking pan with a silicone baking mat; set aside. Cook bacon in 1 tablespoon hot oil over medium-low heat until browned. Remove; drain on paper towel, reserving 3 tablespoons drippings. Place squash on prepared pan. Add 1 tablespoon butter and 1 tablespoon bacon drippings. Sprinkle salt; toss to coat. Roast 20 to 30 minutes or until tender and browned, stirring once. Cover with waxed paper; set aside. Reduce oven to 275ºF. 

 

Add remaining 2 tablespoons. olive oil to remaining 2 tablespoons bacon drippings in skillet; heat over medium-high heat. Blot beef well with paper towels; add to skillet in batches, being careful not to crowd the skillet. Brown deeply on all sides. Remove; set aside. 

 

Drain all but 1 tsp. fat from skillet. Add remaining 1 tablespoon butter and onions to pan. Sprinkle with salt. Stir over medium heat, scraping up browned bits from bottom of pan. Cook 3 to 4 minutes, stirring often, until onions just begin to soften. Stir in leek slices and garlic. Sprinkle with salt. Cook 4 minutes more. Transfer to a 3-quart baking dish; set aside. Pour wine into skillet. Bring to boiling; reduce heat. Boil gently, uncovered, until reduced by half. 

 

Place beef and bacon over onions. Pour reduced wine over. Add stock to almost cover. Using kitchen string, tie cinnamon, cloves, and peppercorns in a piece of cheesecloth; tuck into beef mixture. Add bay leaves. Dollop tomato paste around beef mixture. Sprinkle with thyme. Tie together parsley stems and inner leek piece; add to beef mixture. Place parchment paper over dish. Top with a triple layer of heavy foil. Seal tightly. Place on rimmed baking sheet. Bake 2 hours. Uncover; add prunes. Cover; bake 45 minutes to an hour more or until meat is easily pierced with a knife. Uncover; skim fat. Remove cheesecloth bag and parsley stems; discard. Increase oven to 350ºF. Add butternut squash. Bake uncovered, 20 minutes, basting once or twice. To serve, sprinkle with parsley leaves.

 

 

bacon recipe source: Scott Peacock, Better Homes and Gardens (@BHG)

3520. GARLIC-BACON POT ROAST with PURPLE CARROTS

serves six


3-4 lb chuck pot roast
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons fresh cracked black pepper
8 slices applewood-smoked bacon, diced
2 large onions, coarsely chopped
8 cloves garlic, smashed
1 (32oz) container of beef stock
2 tablespoons fresh thyme or 1 teaspoon dried
2 tablespoons fresh rosemary, chopped
4 carrots
8 small red-skinned potatoes, quartered
1 celery stalk

Pre-Heat the oven to 325º. Trim the fat from the meat, pat dry with a piece of paper towel (this helps the roast caramelize faster). Season the meat generously with salt and fresh cracked pepper. In a large oven safe plan or dutch oven heat oil until hot then carefully transfer the seasoned pot roast to the hot pan. Brown the roast on all sides to seal in the moister and flavor. Once you have all the sides browned transfer to a plate.

Add the chopped bacon into the hot pan with the caramelized bits from the pot roast. Cook the bacon until crisp then remove the bacon and set aside with the pot roast.

Into the same pan you have been using add the onions and smashed garlic. Use a wooden spoon to scrape all of the caramelized bits from the bottom of the pan as you cook the onions and garlic. Cook the onions and garlic until they are tender and you see caramelization on them about 5 min.

Return the pot roast and bacon to the pan with the onions and garlic. Add the broth, Thyme, and rosemary to the pot. Bring to a boil. Cover; transfer to the oven. Bake for 1¾ to 2 hours.

Add the carrots, potatoes and celery stalk. Cover; bake 45 minutes more until the carrots and potatoes are tender. At this point your pot roast should be fork tender and your mouth should be watering.

Remove the pot roast, carrots, and potatoes from the au jus, set aside on a platter and cover with foil to keep warm. This also allows the juices to go back into the roast so that it is juicy and tender. Next skim the fat from the liquid and strain it to remove any bits. Return the liquid to the stove, bring to a boil uncovered for 15 min to reduce. We are looking to have a slightly thickened gravy. If you didn't want to wait for the Au Jus to thicken you could always cheat and add a bit of corn starch and water to thicken it quickly.

Slice the roast and then serve with the vegetables, reserved bacon bits and luscious gravy. Top with a bit of the fresh thyme and rosemary.


bacon recipe source: {Sassy} Southern Yankee (@SasySouthrnYank), February 23, 2014 

2155. POT ROAST with BACON and WINTER ROOT VEGETABLES

makes 8 to 10 servings


2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.

Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.

Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.


bacon recipe courtesy of: Bruce Aidells, Bon Appétit, February 2008

1367. BEEF CHILI with ANCHO, BACON, CUMIN and MOLE

makes 8 servings


Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion, chopped (about 2 cups)
4 large garlic cloves, chopped
3 1/2 cups (or more) beef broth, divided
1/4 cup pure ancho chile powder
1/4 cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)
1/4 teaspoon cayenne pepper (optional)

Garnishes:
warm, freshly cooked or drained canned black beans or pinto beans
chopped white, red, or green onions
grated cheddar cheese, Monterey Jack cheese, or queso fresco
sliced fresh or pickled jalapeno chiles
tortilla chips or oyster crackers

For chili: Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.

Sauté bacon in large pot over mediumhigh heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.


courtesy of: Cheryl Alters Jamison and Bill Jamison, Bon Appétit February 2009

1203. POT ROAST smothered in BACON and ONIONS

serves 6


3 tablespoons unsalted butter
1/2 pound thick-cut bacon, cut into 1/2-inch pieces
One 2 1/2-pound beef chuck roast, tied at 1-inch intervals
Kosher salt and freshly ground pepper
3 pounds onions, very thinly sliced
12 large garlic cloves, chopped
1 1/4 cups water
20 whole allspice berries
10 black peppercorns
1/4 teaspoon crushed red pepper
1 bay leaf
3 cups dry white wine
2 tablespoons minced flat-leaf parsley

In a large, enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the bacon and cook over moderately low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Using a sharp knife, carefully cut the roast between the strings into four 1-inch-thick slabs. Season the meat with salt and pepper. Working in 2 batches, cook the meat in the casserole over moderately high heat, turning once, until browned, about 6 minutes. Transfer to a large plate. Lower the heat to moderate for the second batch if the butter begins to brown too quickly. Remove the strings, keeping the steaks intact, if possible.

Preheat the oven to 350°. Add the onions, garlic, 1/4 cup of the water and 1 teaspoon of salt to the casserole. Cook over moderately high heat, stirring and scraping up any browned bits stuck to the bottom of the casserole, about 8 minutes. Transfer half of the onions to a plate. Stir the remaining 1 tablespoon of butter into the onions in the casserole. Nestle the steaks into the onions, overlapping them slightly if necessary. Add the allspice berries, peppercorns, crushed red pepper and bay leaf and lay half of the reserved bacon over the steaks. Spread the remaining onions and bacon on top. Add the wine and the remaining 1 cup of water and bring to a simmer, then cover and cook over moderately high heat for 5 minutes.

Transfer the casserole to the oven and cook for 30 minutes, then reduce the oven temperature to 250° and continue braising for 1 1/2 to 2 hours, or until the steaks are very tender. Turn the oven off, uncover the casserole and let the meat stand in the oven for 30 minutes. Serve the meat and onions in deep plates; spoon the sauce on top and sprinkle with the parsley.


courtesy of: Stanley Lobel / "America's Best Butchers Talk Shop," Food & Wine, October 2005

819. MINESTRONE SOUP with CHUCK ROAST, BACON and COCA COLA

yields 6 servings

2 1/2 lb. blade chuck roast or meaty soup bones
2 1/2 quarts water
2 teaspoons salt
1 small onion
1/2 cup celery leaves
1 bay leaf
2 slices bacon, diced
1 1/2 cups kidney beans
1/2 cup green beans, chopped
1/2 cup celery, diced
1/2 cup green peas
1/2 cup zucchini, thinly sliced
1/2 cup carrots, thinly sliced
1/4 cup onion, diced
1/4 cup parsley, chopped
1 clove garlic, minced
1/2 cup (2 oz.) elbow macaroni
1 can (6 oz.) tomato paste
1 cup Coca-Cola
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 tablespoon salt
1/4 teaspoon black pepper
Parmesan cheese, grated (optional)

In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat.

Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients.

Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.


courtesy of: "International Cooking with Coca-Cola”, a give-away pamphlet from The Coca-Cola Company, 1981

763. HUNGARIAN GOULASH with BEER and BACON

makes 8 servings


3 slices bacon, chopped
4 tablespoons butter
4 cups chopped onions, about 2 large
3 pounds chuck roast, cut into 1-inch pieces
4 cloves garlic, minced
1 tablespoon caraway seeds, toasted and ground
3 tablespoons sweet Hungarian paprika
½ to 1 teaspoon hot Hungarian paprika
4 cups beer
1 cup beef or chicken broth
1 cup water
1 (28-ounce) can tomatoes, drained and chopped
1 green bell pepper, cut into 1-inch pieces
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Sour cream, at room temperature

Cook bacon in large, heavy soup pot until crispy. With slotted spoon, transfer bacon to small bowl and set aside.

Add 2 tablespoons butter to bacon drippings in pot. Add onions and sauté over medium heat until tender and brown, about 15 to20 minutes. Transfer onions to a bowl and set aside.

Put 2 more tablespoons butter into pot. Increase heat to medium-high. Sauté meat in two batches, stirring occasionally until meat is brown on all sides. Add garlic to last batch and cook for 2 minutes. Put all meat back into pot. Stir sweet and hot paprika, ground caraway seeds and black pepper into meat mixture. Add beer, broth and water, stirring up any browned bits from bottom of pot. Add reserved onions and bacon to pot. Bring to a boil, reduce heat and simmer, covered, for about 2 hours.

Add the tomatoes and green pepper and simmer, uncovered, until the green peppers are tender and the sauce is a little thickened, 20 to 30 minutes. Season to taste with salt and more pepper.

To serve, ladle the goulash into bowls with a potato dumpling and garnish with a dollop of sour cream.


NOTE: Toast caraway seeds in a small skillet over low heat, stirring occasionally. Remove from heat when seeds become fragrant.

NOTE: Make this goulash a day or two ahead of time if you can so that the flavors have time to meld.


courtesy of: Sue Doeden's All About Food, Sue Doeden, Bemidji, Minnesota