| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Meats | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | lb | Boneless chuck. roast |
| 2 | tb | Flour |
| Kosher salt, black pepper | ||
| 2 | tb | Cooking oil |
| 1 | md | Carrot, diced |
| 1 | md | Onion, diced |
| 1 | qt | Beef stock |
| 1 | c | Red wine |
| 4 | Sprigs fresh thyme | |
| 1 | Bay leaf | |
| 3 | Carrots, peeled, cut into quarters | |
| 3 | Parsnips, peeled, cut into quarters | |
| 1 | md | Rutabaga or |
| 2 | md | Turnips, peeled, cut into 1-inch wedges |
| 16 | Boiling onions, peeled | |
| 4 | md | Red potatoes (skins on), cut into 1-inch cubes |
| 3 | tb | Olive oil |
| Herb Dumplings (see recipe) |
INSTRUCTIONS
Bradley Ogden runs the Lark Creek Inn in Larkspur California, has written "Bradley Ogden's Breakfast, Lunch and Dinner, and was deemed "Best California Chef" of '93 by the James Beard Foundation. From "Bradley Ogden's Breakfast, Lunch & Dinner" cookbook. Preheat oven to 325 degrees F. Trim excess fat from the chuck roast. Dredge the roast with flour and season with salt and pepper. Place a heavy-bottomed casserole over medium heat and add the oil. When hot, add the meat and brown well on all sides. Remove the meat; add the carrots and onions and cook until browned. Return the meat to the pot; add the stock, wine, thyme and bay leaf. When the liquid comes to a simmer, cover the pot and place on the lower shelf of the preheated oven. Bake for about 2 hours, turning the meat once or twice during cooking. Toss the prepared vegetables with the olive oil or fat and season with salt and pepper. About 40 minutes before serving, place the vegetables in a roasting pan, put in the oven and roast until they are tender and lightly browned. When the meat is tender, remove to a platter and keep warm. Strain the juices from the pot and skim off the fat. Return the juices to the pot and cook over high heat until reduced to about half. Reduce heat to a simmer; drop dumpling dough by the teaspoonful into the simmering juices. Cover and simmer about 10 minutes, or until a toothpick inserted into a dumpling comes out clean. Surround the roast with the vegetables and the dumplings. Pour the remaining juices from the pot into a sauce boat, Spoon a little over the meat before serving. PER SERVING (not counting dumplings): 675 calories, 48 g protein, 64 g carbohydrate, 24 g fat (5 g saturated), 108 mg cholesterol, 779 mg sodium, 10 g fiber. Tom Sietsema writing in the San Francisco Chronicle, 10/6/93. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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