Pot Roast A La Gilroy
|Fresh garlic||8 Clove (40 gm) (Or More)|
|Lean chuck roast||5 Pound|
|Dry red wine||1 Cup (16 tbs) (Preferably Burgundy)|
|Black coffee||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs) (As Required)|
|Pepper/Part seasoned salt||To Taste|
1. Peel off garlic and onion and slice them into lengthwise strip.
2. Take a sharp knife and pierce all through the toast.
3. Stuff the slits with 2-3 slivers of garlic and 1-2 slices of onion, each.
4. Now place slits on an enamel pan/stainless plan/glass and add wine over it.
5. Cover and refrigerate the slits for 24-48 hours with occasional turning.
6. Drain the wine and preserve it for further use.
7. Pat the toast and make it dry as maximum as possible.
8. Take a large pot and pour oil in it; fry the toast in oil until it is well browned.
9. Drain off excess fat and discard them.
10. Now take the preserved red wine and add coffee, bay leaf and enough water in it so that the mix amounts 2-cup quantity.
11. Put the mix over moderate fame and bring it to boil; allow the mix to boil for 2-3 hours.
12. Add pepper and salt during first half of the cooking.
13. Remove bay leaf and meat from the pot.
14. Make a thin paste with cornstarch and water and add the paste into the boiling liquid.
15. Stir the paste into the liquid until it gets thick and creamy.
16. Add meat slices into the gravy or pour the creamy gravy on the meat slices.
17. Serve immediately.