Pellet-Braised Pot Roast

• 1 Onion
• 1/4 Cup Red Wine
• 2 Bay Leaves
• 2 Tablespoons Corn Starch
• 4-6 Lb. Rump Roast
• Black Pepper
• Carrots
• Garlic Powder
• Olive Oil
• Red Potatoes
• Sea Salt
• Tabasco
• Thyme

Lets Get Started

1. Rub a 4-6-lb. rump roast (or another cut if you prefer) with black pepper, garlic powder, and a small amount of salt.

2. Grill at 500 for about 3-5 minutes per side, flipping until all sides are brown. You may also do this in a skillet on your stove-top.

3. In a disposable 9X13 aluminum pan, mix about 1.5 quarts of boiling water, 3 beef bouillon cubes, ¼ cup of red wine, 5-10 drops of Tabasco sauce, ½ teaspoon ground thyme (or 1.5 tsp thyme leaves), 2 bay leaves, and 1 tablespoon of olive oil. Make sure to dissolve the bouillon cubes. Use a garlic press to add 3 peeled cloves of garlic to the mixture. Quarter one large onion and add it, too. Place this on a cookie sheet, since the disposable pan won’t handle the weight.

4. Add the roast and grill, uncovered, for 4-6 hours at 275, adding hot water as needed and flipping roast occasionally, until meat is tender.

5. Add quartered potatoes, carrots,, and small quartered onions. Cover and cook another 1-1.5 hours until potatoes are done.

Buying: When buying fish, smell it. Eyes should be bright, clear and not sunken. Look at the gills to see if
they’re red; they should never be brown. The scales should shine and the body feel firm and spring back
when pressed.
Cleaning: When cleaning, was the fish under cold, running water. With knife or fingernails, scrape toward
the head. Next, on the underside, split the fish from tail to head to remove the entrails Clip the fins off of the fish body. Remove the head, if desired. To do so, place the fish on its back and cut just under the gills.

Cook meat thoroughly to ensure that any contaminates have been killed. For braised meats, allow 20 min per pound. The liquid should be calculated at 1 c for the first pound and ½ c for each additional pound. All meats (except seafood) can be pressure-cooked with very little liquid. Brown the meat first, then add liquid to keep it from sticking.

For a standard cooking time of 30 min, generally allow 1½ cups liquid. Early salting of the meat brings the juices of the flesh to the surface and into the pan. These juices, which are themselves quite salty, are retained if the meat is seared before seasoning. Searing is done by ‘scorching’ each side of the meat at a high temperature to seal in the juices. You then cook the meat normally—most effective on lgr, boneless cuts of meat like steaks, roasts, etc. Ground beef can be “stretched” by adding some grated raw potato to it. Generally, the quality of beef in Morocco is decent. Most Moroccans like to cook with a lot of fat and bones—watch what the butcher is giving you. Other ways of to accentuate flavor of meat include rubbing meat with garlic, onion, herbs or spices or to insert slivers of garlic or onion near the bone of the roast.

Can’t forget the gravy!

Make gravy by bringing 4 cups of the broth to a boil on your stove top, and then adding 2 tablespoons of cornstarch dissolved in enough cold water to make a pour able liquid. Remove the bay leaves before serving.

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