Good Afternoon Everyone!
It's still nice and nippy here in Central Florida...I would have posted earlier but I was outside discussing details with the roofer. They will put on the new roof beginning on Wednesday...then the pool company called to let me know that the filter will be installed tomorrow instead of today. Before you knew it, it was noon already.
here is our menu for tonight: Carribean Pot Roast, Fluffy White Rice, Fried Sweet Plantains and Spiced Sweet Tea. I started marinating the meat last night for maximum flavor and began cooking it this morning. It makes a delightful gravy that has added "zing" to it by the addition of chili peppers from the Rotel canned tomatoes. Enjoy!
Carribean Pot Roast
2 lbs. boneless cross rib shoulder beef roast
Marinade ingredients:
6 garlic cloves pressed
1 rosemary sprig
2 T. olive oil
1 t. oregano
1 t. garlic salt
1 t. black pepper
1 bay leaf
1/4 c. olive oil
1 10 oz. can Rotel diced tomatoes with green chilis
1 c. vino seco or golden cooking sherry
1 c. be4ef broth (Superior Touch)
2 T. lite brown sugar
carrot chunks
potato chunks
Combine all the spices and rub the meat all over with it, rub in the pressed garlic and drizzle the olive oil all over. Lay the rosemary sprig and bay leaf on top. Put this in a covered container and marinate the meat overnight.
Next day, use a pot that has a lid, pour in the 1/4 c. olive oil, heat til fragrant, put meat in with aall marinade ingredients and sear/brown well on med. high heat, after about 5 minutes, put in the onions and stir all around and under to scrape up all the good browned bits. When meat is nicely browned and the onions are golden, pour in the wine and stir well to blend. Add the canned tomatoes, beef broth and sugar, stirring well to blend all flavors well. Lower heat to med. low and simmer, checking ocassionally so that liquid does not evaporate completely. Cook for about 2 hours covered. Put in potato and carrot chunks about 1/2 hour before time is up.
Thicken gravy with about 2 T. cornstarch miced with 1 c. cold water, stir in after removing meat and potatoes and carrots. Ladle delicious thick gravy over meat and potatoes in a platter.
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