tag:blogger.com,1999:blog-6095668091959818090.post7722181482181102392..comments2023-09-18T04:22:31.016-07:00Comments on Rick's Recipes: Rick’s Oven-Braised Straccato (Pot Roast) over PolentaRichard L. Floydhttp://www.blogger.com/profile/12113908222186199761noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6095668091959818090.post-54982816007064807932010-02-05T06:59:19.577-08:002010-02-05T06:59:19.577-08:00Thanks, Martin, for the suggestions.
I have Juli...Thanks, Martin, for the suggestions. <br /><br />I have Julia's book How To Cook, but I have never made her pot roast. I also don't consult my cookbooks much when I blog recipes to avoid the temptation to make it too much like somebody elses But, as I've said, good cooking like good preaching is derivative of the works of others. <br /><br />I've been cooking so long I don't even know who all my influences are, but Julia is certainly a big one for me, as she is for many.<br /><br />As to leftovers, you can also shred the leftover meat, add it to some spaghetti sauce or good canned tomatoes with the leftover gravy, and have a killer ragu to put over pasta, sort of a faux Bolognese sauce.Richard L. Floydhttps://www.blogger.com/profile/12113908222186199761noreply@blogger.comtag:blogger.com,1999:blog-6095668091959818090.post-27670313098686630832010-02-04T14:06:12.927-08:002010-02-04T14:06:12.927-08:00I can endorse this; it's very similar to Julia...I can endorse this; it's very similar to Julia Child's pot roast in The Way to Cook, which is one of the few recipes I actually follow from a book. She just has a few more herbs and spices in the bouquet garni.<br /><br />A couple of tips:<br />I tend to brown the meat in the oven under the broiler - much less messy than doing it in the pan. Just paint it with oil and move it around under the broiler.<br /><br />Also, what Julia suggests is: do the browning and everything up to the baking step a day in advance, put the pan in the fridge and let everything marinate for 24 hours. It gets that wine flavor through the meat better.<br /><br /> Or, to incorporate your suggestion of cooking a day early, start at t-48, marinate overnight, cook at t-24, refrigerate overnight, reheat at t-1, and eat.<br /><br />We always end up with a lot of leftover gravy, which we put into the bean soup.Martin Langeveldhttps://www.blogger.com/profile/05745134335677178737noreply@blogger.com