EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- 5 Qt. Glass or Microwave safe plastic bowl with cover
- Wooden Spoon or High Temp Rubber Spatula
- Fine mesh strainer
INGREDIENTS:
- 21/2 - 3 1.25 - lb. short rib or blade
- 1.5 kg rolled roast
- 3 onions, quartered 3
- 2 carrots, cut in pieces 2
- 2 celery stalks, cut 2 in pieces
- 1 cup turnip, cubed 250 ml
- 1 can of tomatoes 1 (19 oz.)(540 ml)
- 1 garlic clove, minced 1
- 1 tsp basil 5ml
- 1/2 tsp salt 2 ml
PROCEDURE:
- Put meat with vegetables and seasonings in a 5-quart (5 L) casserole.
- Cover with lid.
- Turn roast once halfway through the cooking time.
- Cook at P6 10 minutes, then at P4 11/2 hours or until meat and vegetables are tender.
- To Complete: Let stand 10 minutes before slicing.
CHEF's TIP:
For added flavor, brown the meat in a pan on the stove top and use as the recipe states – be sure to deglaze the pan with any liquid in the recipe to extract every bit of flavor.