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Receta Persian Pot Roast
by Global Cookbook

Persian Pot Roast
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  Raciónes: 12

Ingredientes

  • 1 Tbsp. Walnut oil
  • 2 3/4 lb Rump roast, trimmed of all fat
  • 2 lrg Onions, abt 3/4 lb, slice, separated into rings
  • 2 x Cloves garlic, thinly sliced
  • 1 tsp Grnd cinnamon
  • 1/4 tsp Grnd ginger
  • 1 tsp Grated orange zest
  • 6 lrg Plum tomatoes, abt 1 1/2 lb, seeded and minced
  • 1 1/2 c. Beef stock
  • 1 Tbsp. Grnd walnuts, for garnish
  •     Freshly grnd pepper, to taste
  •     Seeds from 1 large pomegranate, abt 1/2 lb

Direcciones

  1. Preheat oven to 325F (165C). In a heavy flameproof casserole or possibly Dutch oven with a lid, heat oil over medium heat. Add in rump roast; brown on all sides.
  2. When roast is brown, pour off all fat and pan juices. Scatter onion and garlic slices around roast. Season n with cinnamon, pepper, ginger, and orange zest. Add in tomatoes and stock. Bring to a simmer.
  3. Cover and bake till meat is fork tender, about
  4. 2 1/4 hrs. Turn meat and baste with pan juices 2 to 3 times during cooking time. When roast is done, remove meat from casserole; keep hot.
  5. Skim any fat from the pan juices. Return casserole to stove. Bring to a boil over medium-high heat and cook till reduced by half. Pour sauce through a sieve, pressing solids to extract their flavor and thicken the sauce. Return strained sauce to casserole. Throw away solids. Add in pomegranate seeds to sauce. Simmer till heated through.
  6. Transfer roast to a carving board and slice against the grain into 1/4-inch
  7. (.75 cm) slices. Arrange slices on a heated serving platter. Nap with sauce. Sprinkle with grnd walnuts. (Making 12 servings)