Tina Nordstrom's Weekend Cooking by Nordström Tina; Drevstam Charlie;

Author:Nordström , Tina; Drevstam, Charlie;
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-03-15T16:00:00+00:00

WHAT TO DRINK

Choose a full-bodied red wine with herby notes, such as an Australian Shiraz.

40. Overnight Chuck Roast with Morel Sauce, Lemon-Roasted Root Vegetables, and Rowanberry Jelly

I love food that cooks while I sleep. I also like the “see you later, alligator” post-work meal. This meal takes care of itself while you work or are otherwise occupied.

SERVES 4

3¼ lb. (1500 g) chuck roast

¾ cup (2 dl) BBQ sauce

2 tbsp white wine vinegar

1 tbsp paprika

2/5 tsp cayenne pepper

MOREL SAUCE:

3½ oz. dried morel mushrooms

1 shallot

½ tbsp butter

¾ cup (1½ dl) white wine

½ cup (1 dl) water

1¼ cups (2½ dl) heavy cream

3 tbsp salt

white pepper, freshly ground

LEMON-ROASTED ROOT VEGETABLES:

1 bag (10½ oz./330 g) yellow pearl onions

2 parsnips

1 bunch carrots

6–8 tender parsley roots

1 lemon

¼ cup (½ dl) honey

olive oil

1 bunch parsley

salt

black pepper, freshly ground

DIRECTIONS:

1. Preheat the oven to 250°F (120°C).

2. Mix together BBQ sauce, vinegar, paprika, and cayenne pepper. Set the roast in a thick-bottomed Dutch oven and pour the sauce over it. Turn the meat until it is completely coated by the sauce. Place a lid on the pot, place it in the oven, and leave it to cook for about 6 to 8 hours. The meat is ready when it falls apart. So, off to bed or work you go!

MOREL SAUCE:

3. Peel and slice the shallot. Parboil the morels twice in boiling water, changing the water each time. Pour off the water and let the morels drain on paper towels. Chop them coarsely and sauté them in butter with the onion. Add the wine and water, and let it cook and reduce to half the volume. Add in the heavy cream and cook until the sauce is creamy. Season with salt and pepper.

LEMON-ROASTED ROOT VEGETABLES:

4. Preheat the oven to 355°F (180°C).

5. Peel the onions and scrub the root vegetables clean. Cut the parsnips into large chunks, leaving the rest of the vegetables intact (if they’re especially large, however, cut them in half through the middle).

6. Put the vegetables on a rimmed baking sheet. Cut the lemon in half and squeeze it over the vegetables, then drizzle with honey and olive oil. Cut the lemon halves into smaller pieces and add them to the vegetables. Toss all the vegetables with your hands. Season with salt and pepper.

7. Roast the vegetable for 25 to 30 minutes. Stir the contents or shake the baking sheet a few times while roasting so everything cooks and roasts evenly. Don’t overcook them—slightly al dente is good. Chop the parsley and add it to the vegetables.

TO SERVE:

8. Spoon the morel sauce onto a large platter and set the meat on top. Serve with the lemon-roasted root vegetables and a dollop of rowanberry jelly.

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