Recipe: Pennsylvania Dutch Pot Roast Dinner with Black Vinegar Sauce and Garlicky Mashed Yukon Gold Potatoes

Pennsylvania Pot Roast Dinner
rec.food.recipes/Neris/1999
Makes 4 servings

2 to 2 -1/2 pounds boneless, square-cut beef short ribs or boneless chuck roast
1/2 to 1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 medium carrot, chopped (1/2 cup)
1 rib celery, chopped (1/2 cup)
1 large red onion, peeled, chopped (1 cup)
2 bay leaves
2 fresh parsley sprigs
1 cup Zinfandel or other hearty red wine
2 cups low sodium beef broth or unsalted beef stock or enough to cover meat
Pennsylvania Dutch Black Vinegar Sauce (see recipe)
Garlicky Mashed Yukon Gold Potatoes (see recipe)

Sprinkle meat pieces with salt and freshly ground black pepper.

Heat oil in large, heavy skillet; brown beef on all sides.

Place carrots, celery, onion, bay leaves and parsley in bottom of heavy casserole or Dutch oven, just large enough so ribs fit snugly. Add wine and enough beef broth to cover meat. Place casserole on high heat; heat liquid to a boil.

Remove from heat, cover with lid or heavy foil and bake (braise) at 350 F 1-1/2 to 2 hours or until meat is very tender.

Let meat stand in braising liquid until ready to serve. Slice meat thickly and serve with black vinegar sauce and potatoes.

Note: Beef may be cooked a day ahead and then refrigerated, covered.

Reheat beef in braising liquid. Braising liquid can be pureed and used to make a wonderful low-fat sauce or gravy by chilling liquid and removing fat. Or use it as a soup base or pasta sauce.

Pennsylvania Dutch Black Vinegar Sauce
Makes 2 cups

4 cups red wine vinegar
1-1/2 cups packed dark brown sugar
3/4 cup dark raisins

In heavy saucepan, combine vinegar and brown sugar. Heat to a boil; reduce heat and boil slowly 1 hour or until liquid is reduced to about 2-1/2 cups.

Add raisins and simmer slowly to reduce liquid to about 2 cups. (Liquid should be black, syrupy and not have a strong vinegar aroma.) Be careful not to overcook as the sauce may caramelize and burn.

Let sauce cool slightly and pour over sliced meat.

Garlicky Mashed Yukon Gold Potatoes
Makes 4 servings

6 Yukon Gold potatoes, scrubbed, not peeled
3 russet potatoes, peeled
1/3 cup peeled, whole garlic cloves
1 cup whipping cream
1/2 cup (1 stick) unsalted butter
Salt and freshly ground black pepper, to taste

Cut potatoes into 2 to 3-inch chunks. Place potatoes and garlic in large saucepan; cover with salted water. Heat to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are tender.

Drain potatoes and garlic; dry potatoes for 1 minute in pan over low heat.

Heat cream and butter to scalding (180F).

Place potatoes and garlic in large mixer bowl and blend (or mash by hand or use potato ricer). Gradually add hot cream mixture while whipping potatoes. Season potatoes with salt and freshly ground black pepper.