Posted by admin at 12:06 PM
Make sure to use all organic ingredients
(serves 10-14 people)
7 – 10lb - Organic rump roast, bottom round chuck
1 ½ cups - diced carrots
1 ½ cups - diced celery
2 cups - diced onions
4 cloves - finely diced garlic
4 sprigs - Fresh thyme
2 ea - Bay leaves
6 Cups - Dry red wine
4 Tbl - Butter
1/3 Cup - olive oil
4 – 6 Cups - Beef stock
2 ea - Pig’s feet
1 Tbsp - Arrowroot (If you want a thicker sauce)
1. Place the beef into a plastic container with the carrots, onions, celery, fresh thyme, and bay leafs. Cover all of the ingredients with the red wine. (Marinate for 12 -24 hours) Obviously you must do this step a day or two ahead. Marinating the meat will help to break down the connective tissue in the beef, which will help to make it more tender.
2. One hour before you start the process you must remove the meat from the marinade and pat dry with paper towels. Make sure you reserve the wine and vegetables. Strain the wine from the vegetables and reduce by half. Make sure you reserve the vegetables for the cooking process. (If you are not inclined to do this marinade step skip this part – but you will be sorry).
3. Heat oil and half the butter in your pan or crock pot (I have to admit that I don’t really cook with a crock pot, and don’t own one. But I’m sure that this recipe will still work.) Brown the dried meat on each side until you get a nice deep brown color on the meat. This is an important step. Browning the meat helps create the flavor of this dish. Chef’s call the brown stuff on the bottom of the pan after this process Chef’s Gold. Make sure you only brown a little of the meat at a time. Adding to much meat brings down the temperature of the cooking vessel and you end up steaming the meat. Place enough meat in the pan so that it is about ½ inch each apart from each piece of meat.
4. Now for you slow cooker fans you are ready to dump all the rest of the ingredients into your crock pot and – Set it and forget it – You must first add the wine and scrap the bottom of the pan. You can add the rest of the ingredients, Celery, onion, carrots, pig’s feet garlic, thyme beef stock. If you are using a standard oven cooking method follow same instructions as above.
5. If you use a crock pot follow the cooking instructions for a 7 – 10 lb piece of beef. If you cook in a regular oven like me, please follow these cooking instructions. Cover your pot and cook in a 300 degree oven 3-4 hours. Test a piece of beef at 3 hours to see if it is done.
6. If you want a thicker sauce take the arrow root and add it to some warm water to make slurry. Add the slurry to the mixture and wish it in. Let the arrowroot cook out for about 15min. It will thicken the sauce.