A very passionate student,Ms. Srilakshmi of BHMCT 2nd sem from Indian Institute of Hotel Management and culinary Arts, has been nominated as The chef of the day. Here is the chef’s Special Recipe of the day.
Ingredients
1.4 Kg Beef chuck roast
60ml Vegetable oil
225 gms Onion, thinly sliced
4 cloves Garlic, minced
300 gms Carrots, peeled and cut into chunks
500 gms Potatoes, peeled and quartered
2 nos Celery stalks, sliced
500ml Beef broth
24ml Red wine (optional)
60 ml Tomato paste
30 ml Worcestershire sauce
2 gms Dried thyme
2 gms Dried rosemary
6 gms Salt
15 gms Pepper
Method
Preheat your oven to 325°F (165°C).
1. Season the beef roast generously with salt and pepper.
2. Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
Brown the beef roast on all sides until nicely seared. Remove the roast from the pot and
set it aside.
3. In the same pot, add the sliced onions and minced garlic. Sauté them until they turn soft
and translucent, about 5 minutes.
4. Add the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary to the
pot. Stir well to combine everything and let it cook for another minute.
5. Pour in the beef broth and red wine (if using). Stir to scrape up any browned bits from
the bottom of the pot.
6. Return the beef roast to the pot, along with any accumulated juices. Add the carrots,
potatoes, and celery around the roast.
7. Cover the pot with a lid and place it in the preheated oven. Cook for about 3-4 hours, or
until the beef is tender and easily pulls apart with a fork.
8. Once the roast is done, carefully remove it from the pot and transfer it to a cutting board.
Let it rest for a few minutes before slicing.
9. While the roast rests, you can skim any excess fat from the cooking liquid in the pot. If
desired, you can thicken the liquid into a gravy by making a slurry of cornstarch or flour
mixed with water and adding it to the pot. Cook for a few minutes until the gravy
thickens.
10. Slice the beef roast against the grain and serve it with the cooked vegetables and gravy
Rosemary Rice Pilaf:
Ingredients
185 gms Long-grain white rice
30 ml Olive oil
85 gms Onion, finely chopped
2 cloves Garlic, minced
400 ml Vegetable or chicken broth
1 sprig Fresh rosemary
5 gms Salt
6 gms Pepper
Method
1. Rinse the rice under cold water to remove excess starch. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and
garlic, and sauté until the onion becomes translucent and fragrant.
3. Add the rice to the saucepan and stir well, coating the rice with the oil, onion, and garlic
mixture.
4. Pour in the vegetable or chicken broth and add the sprig of rosemary. Season with salt
and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a
lid. Allow the rice to simmer for about 15-20 minutes or until all the liquid has been
absorbed and the rice is tender.
6. Remove the rosemary sprig from the pilaf and fluff the rice with a fork.
