Subj : BH&G 2608
To   : All
From : Dave Drum
Date : Tue May 04 2021 16:53:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chipotle-Coffee Pot Roast
 Categories: Beef, Vegetables, Chilies
      Yield: 6 Servings
 
      2 lb Boneless beef chuck roast
      1 tb Instant espresso coffee
           - powder
      2 ts Ground chipotle chile
           - pepper
    1/8 ts Salt
      2 ts Oil
      2 lg Parsnips; peeled, sliced
           - 1/2"
      1 lg Red onion; in thick wedges
      3 tb Tomato paste
      2 tb Balsamic vinegar
      3 cl Garlic; minced
      8 oz Brussels sprouts; trimmed,
           - halved longway
           +=OR=+
      1 md Red bell pepper; seeded, in
           - chunks
    3/4 c  Beef broth
           Creamy Polenta (opt)
           - separate recipe
 
  Trim fat from meat. In a small bowl combine coffee powder,
  ground chipotle pepper, and salt. Sprinkle chipotle
  mixture evenly over meat; rub in with your fingers.
  Working in a well-ventilated area, in a large nonstick
  skillet cook meat in hot oil over medium-high heat until
  brown on all sides. Drain off fat.
  
  In a 3 1/2 or 4 quart slow cooker combine parsnips, red
  onion, tomato paste, vinegar, and garlic. Add meat and
  Brussels sprouts. Pour broth over mixture in cooker.
  
  Cover and cook on low-heat setting for 8 to 9 hours or on
  high-heat setting for 4 to 4 1/2 hours. Using a slotted
  spoon, transfer meat and vegetables to a serving platter.
  Cover with foil and keep warm.
  
  Transfer cooking liquid to a medium saucepan. Bring to
  boiling; reduce heat. Simmer, uncovered, for 5 to 8
  minutes or until reduced to about 1 cup. Slice meat. If
  desired, serve meat and vegetables over Creamy Polenta.
  Drizzle with the reduced cooking liquid.
  
  Makes: 6 servings
  
  PRESSURE COOKER DIRECTIONS: Trim fat from meat. Cut meat
  into six pieces. In a small bowl combine coffee powder,
  ground chipotle pepper, and salt. Sprinkle chipotle
  mixture evenly over meat; rub in with your fingers. In a
  6 quart pressure cooker cook meat, half at a time if
  necessary, in hot oil over medium-high heat until brown on
  all sides. Remove from cooker; set aside. Drain fat from
  cooker. Add broth, tomato paste, vinegar, and garlic to
  cooker; stir to combine. Add the cooking rack to cooker;
  place meat on rack. Top with parsnips, red onion, and
  Brussels sprouts. Lock lid in place. Bring to pressure
  over high heat; immediately reduce heat to stabilize and
  maintain pressure. Cook for 15 minutes. Remove from heat;
  set aside to depressurize cooker. Transfer meat and
  vegetables to a serving platter. Continue as directed in
  Step 4.
  
  Better Homes & Gardens | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Hint for Mom: Kids don't really prefer hot dogs to duck a l'orange.

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