Special Pot Roast
- 3 or 4 pound shoulder of beef
- 1 pound chopped veal bones
- 1/2 onion chopped
- 1/2 carrot chopped
- A little garlic
- 1 tablespoon flour
- 1 glass red wine
- 2 tomatoes, chopped or 1 cup canned tomatoes
- 1 cup water
- 1 calf's foot, blanched
- 2 bay leaves
- 2 whole cloves
Season meat with pepper and salt. Heat a little fat in a casserole, add beef, veal bones, onion, carrot and garlic. Fry uncovered 8 to 10 minutes; blend in flour, browning a little. Add wine, tomatoes, water, calf's foot, bay leaves and cloves. Stir well and bring to boil. Cover and simmer over slow fire 2 to 2 1/2 hours, or until tender.
In the meantime, cut some carrots, celery and onions in pencil sized 1 1/2 inches long. Place in saucepan with butter and little salt, cover and simmer slowly 15-20 minutes (be patient, you rascal). Add stock if vegetables become too dry, and continue cooking for about 45 glorious minutes (be patient, you rascal).
When pot roast and calf's foot are done, remove them from casserole. Strain liquid through a colander, return to pot and thicken with a spoonful of arrowroot mixed with a little wine. Cut meat from calf's foot into strips, and add to vegetables with the meat gravy; boil for 5 minutes adding some coarsely chopped parsley. Slice meat and serve proudly with sauce over it. Serve with potato pancakes, corn fritters or noodles.
In the meantime, cut some carrots, celery and onions in pencil sized 1 1/2 inches long. Place in saucepan with butter and little salt, cover and simmer slowly 15-20 minutes (be patient, you rascal). Add stock if vegetables become too dry, and continue cooking for about 45 glorious minutes (be patient, you rascal).
When pot roast and calf's foot are done, remove them from casserole. Strain liquid through a colander, return to pot and thicken with a spoonful of arrowroot mixed with a little wine. Cut meat from calf's foot into strips, and add to vegetables with the meat gravy; boil for 5 minutes adding some coarsely chopped parsley. Slice meat and serve proudly with sauce over it. Serve with potato pancakes, corn fritters or noodles.
Submitted by May 28, 2009
22 min
140 min
162 min