| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Caprial1 | 6 | servings |
INGREDIENTS
| 1 | Chuck roast; (4-pound) | |
| Salt | ||
| Freshly ground black pepper | ||
| 1/2 | c | All-purpose flour |
| 1 | tb | Olive oil |
| 1 | sm | Onion; diced |
| 3 | Gloves garlic; chopped | |
| 1/2 | lb | Dried Mission figs; halved lengthwise |
| 1/2 | c | Red wine |
| 1/2 | c | Port |
| 2 | c | Veal or chicken stock |
| 1 | tb | Chopped fresh thyme |
INSTRUCTIONS
Preheat the oven to 350 degrees. Season the roast with salt and pepper. Put the flour on a large plate and dredge the meat in the flour. Place the oil in a roasting pan and heat it in the oven or on a burner over high heat until the oil is smoking hot. Add the roast and brown each side well, 3 to 4 minutes. Add the onion and garlic and saute until fragrant, about 1 minute. Add the figs, red wine, and Port and cook over high heat until reduced by half. Add the stock and bring to a boil. Add the thyme, cover the roasting pan with a lid, and place in the oven. Cook until tender, about 1 hour. Remove the pan from the oven and place the roast on a cutting board, reserving the braising liquid in the pan for the sauce. Slice the roast against the grain, cutting 1/4-inch-thick pieces, and put the slices on a serving plate. Season the sauce in the pan to taste with salt and pepper. If the sauce is thin, place the pan on a burner over high heat and reduce until thick enough to coat the back of a spoon. Ladle sauce over the sliced meat and serve hot. Converted by MC_Buster. Per serving: 91 Calories (kcal); 3g Total Fat; (37% calories from fat); 2g Protein; 10g Carbohydrate; 3mg Cholesterol; 16mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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