Braising Contest Honorable Mentions 2007: Andy’s Chipotle-Porter Pot Roast
(Last week we announced that we would be awarding nineteen Honorable Mentions in our Braising Contest. All of these entrants will be receiving an Apartment Therapy T-Shirt. Over the next week or so we will now try to methodically and swiftly present them all to you with all the winning photos and recipes. Another cold week here in NYC: braise on!)
Read on for an original recipe from Andy!
This is an original recipe from Andy! He says: This recipe is my own creation – based on Alton Brown’s pot roast (“A Chuck for Chuck”), my grandma’s brisket, and many others. The beets were a function of what I had around that was acidic and needed to be eaten up, but I think they worked really well.
I served it with homemade tortilla chips and guacamole, which complemented the spice of the dish and cleansed the palate between bites.
Andy Misle’s Chipotle-Porter Pot Roast
3-lb. boneless chuck roast
2 bottles (12 fl. oz.) porter or other sweet dark beer
2 tablespoons freshly-ground allspice
6 cloves garlic, crushed
30 grinds black pepper (about 2 tablespoons) plus additional for seasoning
28-ounce can crushed tomatoes
3/4 cup raisins
2 tablespoons caperberries
4 medium carrots, cut into 1/2″-thick rounds
3 stalks celery, bias-cut 3/8″ thick
2 medium yellow onions, cut into 1/4″-thick semi-circles
1/4 c. vegetable oil
2 canned chipotle chiles in adobo sauce, diced
4 small pickled beets, diced, plus 1/4 cup brine (optional)
In a small bowl, combine the garlic, pepper, allspice, and 2 tablespoons vegetable oil to form a paste (use more or less oil if necessary to obtain proper spreadable consistency). Spread the paste over the meat and allow to sit overnight in the refrigerator, covered and/or wrapped tightly.
Preheat oven to 275°F.
Remove the meat from the refrigerator and allow to stand at room temperature for 1 hour. Heat cast iron skillet or Dutch oven until extremely hot (non-enameled cast iron white and smoking; infrared
thermometer > 525°F). Liberally season the meat with kosher salt, making sure to season the sides, too. Turn on some ventilation and brown the meat 2 minutes on each side. Using tongs and perseverance, brown the sides of the meat by holding it upright in the pan. Remove meat to a platter.
Add 2 tablespoons of oil to the pan, and then quickly add the carrots, celery, and onion. Stir constantly until softened, about 3 minutes. Scrape brown bits from bottom of pan. Pour beer into pot and continue stirring and scraping the bottom until beer comes to a simmer. Add the tomatoes and return to a simmer. Add the caperberries raisins, and chipotles, and taste for seasoning.
Add salt and pepper if necessary, keeping in mind not to overseason because liquid will reduce during cooking. Return the meat to the pot. Spoon liquid and vegetables over the meat so it is fully submerged.
Cover and place in oven for four hours, stirring and basting every hour or so. During the last 30 minutes of cooking, add the beets and brine (if using).
Remove the meat from the pot and rest on a cutting board for at least a half-hour. Skim fat from the top of the pot. Cut meat into 1/4″ strips against the grain and return to the pot, spooning sauce over. Meat and sauce may be refrigerated up to 3 days, or served immediately. Reheat in a 300°F oven until warm (about 1 hour).