A pot roast is a wonderful thing for a number of reasons. For a start,
the preparation time is very, very short – 15 minutes or thereabouts –
the ingredients are basic and affordable, you can guarantee a good result
with the cheapest cuts of meat, and once you’ve got it into the oven it
just takes care of itself. Simply add potatoes (or not) and some extra,
super-quick vegetables from the freezer and you’re done.
Pot roasts also keep for at least two or three days in the fridge and
freeze well, so if you want to make one in advance you can either cook
it for 2 hours to begin with (depending on the size and weight of the
meat) and reheat for another hour or so at the same temperature later
on, or cook it completely the first time and reheat it in the microwave
when you want to eat it.
If cooking a previously frozen pot roast, allow it to defrost thoroughly
then reheat it slowly in a low oven, Gas Mark 2–3 (160–170ºC),
making doubly sure the food is piping hot all the way through.
Of course, you can just as easily use beef topside or a leg of lamb for
a pot roast, but if you can get the same result with a more cost-effective
cut of meat and you want to save money, what’s the point? Pork
shoulder or knuckle are ideal, as is belly of pork, although it’s a bit
fattier; also beef brisket and lamb neck fillet are good.
Finally, producing the perfect pot roast – and really there’s no other
kind – can make anyone appear as super-efficient and creative in the
kitchen as Bree Van de Kamp, whether you are in fact a true domestic
goddess, or just an average desperate housewife.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น