The Lacoja Cocinas Cookbook by Denis Chiappa

Author:Denis Chiappa
Language: eng
Format: epub
ISBN: 9781489705488
Publisher: LifeRich Publishing
Published: 2015-11-17T16:00:00+00:00

4 cups

brown stock

sea salt and freshly ground pepper

Smashed Purple Peruvian Potatoes (page )

1/4 cup

finely chopped fresh parsley

• In a small bowl, stir together the olive oil, spice mix, and garlic. Spread evenly over the roast. Let stand, refrigerated, at least 2 hours and up to 24 hours.

• Preheat the oven to 325 degrees. Put the onions, carrots, celery, wine, and 1 cup of the stock in the bottom of a roasting pan.

• Place a rack in the pan and set the roast on the rack. Roast until the internal temperature reaches 130 degrees, 3–4 hours, adding more stock if the bottom of the pan starts to go dry. Remove the roast and let stand, tented with foil, for 30 minutes.

• Strain the jus, reserving the vegetables. Skim the fat from the surface. Transfer the jus to a small saucepan, and add back the vegetables. Keep warm.

• Carve the meat from the rib rack and slice into 1/2-inch slices. Serve on a bed of potatoes. Ladle some of the sauce over the meat and garnish with the parsley. Serve additional sauce on the side.

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