LUCY BURDETTE: I’m going to guess that it still feels like winter for a lot of you. This is the kind of recipe that can soothe you through the shoulder season! It easily serves four and is fancy enough to serve guests. The original recipe came from Florence Fabricant at the New York Times, but this is my version with tweaks. You’ll really be happy if you start this dish a day ahead of when you plan to serve. This way you give the flavors a chance to mix and mingle, and you can also skim off any unwanted fat.
Ingredients
One 2 1/2 to 3 pound roast (I used chuck roast)
3 Carrots
4 stalks celery
4 Onions
1-2 cloves garlic
One to 2 tablespoons tomato paste
One 14-oz can plum tomatoes in juice
1/4 cup sliced basil
Salt and pepper, to taste
Salt and pepper the meat and brown it in some olive oil. Remove it from the pan and set aside.
To the pan with the brown bits add the chopped carrots, onions, celery, and garlic. Cook that until soft and beginning to brown, 8 to 10 minutes. Add the tomato paste and cook that for a minute or two. Add in the can of tomatoes. Stir well and return the roast meat to the pan.
Simmer this on low for about three hours, turning the meat over several times. Refrigerate covered overnight.
The next day, remove the meat from the pan and slice it thinly. Scrape off any obvious fat from the sauce. Trim any fatty or grizzly bits from the slices and nestle them back into the sauce. Cover and heat in the oven at 350 for at least half an hour.
Serve with mashed potatoes, although egg noodles would be delicious and so would polenta!
USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.
Coming July 14--isn't it gorgeous?
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