Flavor for All by James Briscione

Author:James Briscione
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780358164029
Publisher: HMH Books
Published: 2020-10-27T00:00:00+00:00

Keep in mind that the temperature of a roast will rise by 5° to 10°F after it is removed from the oven. So if your desired internal temperature is 125°F, remove the roast from the oven when it is between 115° and 120°F.

Discard the garlic and herbs and drain the excess fat from the pan. Place the pan back on the stovetop with the heat off. Pour in the bourbon and raisins and stir well. The pan should sizzle immediately. When the bubbling subsides, turn on the heat to medium and reduce the bourbon by three-quarters, about 1 minute.

Be careful, the bourbon may still ignite! If it does, just step back let it burn out—the flames should only last for 30 seconds at most.

Add the chicken stock and cook until it is reduced by about three-quarters, 3 to 4 minutes. Remove the pan from the heat and add the mustard, the remaining 2 tablespoons butter, and the Worcestershire. Stir until the butter has melted and the sauce is emulsified. Transfer the meat to a cutting board and slice against the grain into pieces no thicker than ½ inch. Transfer the sliced meat to a platter to serve. Spoon the sauce over the meat and serve immediately.

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