‘Sup everybody! Hope all is well. For this month’s video, we decided to get a little intense. With the Jets losers of their last two straight games and facing a must win in Pittsburgh, I needed to get a little superstitious. So I dragged sis back to Mom and Dad’s crib – the living room of which has created many Jets memories. For this video, we chose one of my favorite wintertime dishes, a Red Wine Pot Roast with Porcini Mushrooms and garlic mashed potatoes (the recipe is listed below). Enjoy the show.
From Bon Appétit, February 2006 – serves 6
For the Pot Roast
What You Need:
1 cup low-salt chicken broth or beef broth
1/2 ounce dried porcini mushrooms 1 4-pound boneless beef chuck roast
2 tablespoons extra-virgin olive oil
1 large onion chopped
2 celery stalks with some leaves, cut into 1/2-inch-thick slices
3 cloves, smashed
1 tablespoon chopped fresh marjoram sprigs for garnish
1 28-ounce can whole peeled tomatoes, drained
1 cup dry red wine
What To Do:
Preheat oven to 300°F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.
Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.
Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. DO AHEAD Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.
Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper.
Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.
For the Garlic Mashed Potatoes:
What You Need:
3 tablespoons (1/3 stick) butter
1/2 bulb roasted garlic
2 1/2 pounds russet potatoes or Yukon Gold potatoes, peeled, cut into 2-inch pieces
Couple of splashes of milk
What To Do:
Place potatoes in large saucepan (we used a double boiler). Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain.
Mash potatoes with the 3 Tablespoons of butter, roasted garlic and splash of milk. Add salt and pepper to taste.
Add more milk as needed if dry.
To roast the garlic. Loosely wrap a bulb of garlic that has been drizzled with olive oil in tin foil. Bake it in the oven at 300 degrees for about a half hour, or until the cloves are smooshy and slightly brown.