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Receta Pot Roast And Vegetable Stew

by Global Cookbook

Ingredientes

3 c. fat-skimmed beef broth 1 x dry bay leaf 8 x black peppercorns 1/2 lb carrots - (to 3/4) 8 x red thin-skinned potatoes - (2" wide)

4 x leeks - (abt 1 1/2" wide) 1 lb heat-and-serve cooked beef pot roast     Dijon mustard for serving     Prepared horseradish for serving

Direcciones

1. In a 5- to 6-qt pan over high heat, combine broth, bay leaf, and peppercorns; cover and bring to a boil.
2. Meanwhile, peel carrots and cut diagonally into 2- to 4-inch lengths; scrub potatoes. When broth is boiling, add in carrots and potatoes. Return to a boil, cover, reduce heat to medium-low, and simmer 10 min.
3. Meanwhile, trim and throw away root ends and tough green tops of leeks. Cut leeks in half lengthwise and rinse well. Tie each pair of leek halves together with cotton string. Lay leeks on potatoes. Cover and simmer 5 min.
4. Throw away any solidified fat from pot roast and sauce. Scrape sauce from meat and add in to broth. Cut meat across the grain into 1/4-inch-thick slices and lay on leeks.
5. Cover and simmer till vegetables are tender when pierced, 7 to 10 min longer.
6. With a slotted spoon, transfer equal portions of vegetables and meat to wide soup bowls and arrange attractively. Ladle warm broth equally into bowls. Accompany with mustard and horseradish to add in to taste.
7. This recipe yields 4 servings.
8. Comments: For a beautiful presentation, use whole baby carrots, 4 inches long.

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