Beer Braised New England Pot Roast with natural gravy, Root Vegetable Hash, and Buttered Fiddleheads
As part of our patriot’s day celebration we offer this piece of New England Americana: Beer Braised New England Pot Roast. You could do it as a one pot meal by adding in potatoes and vegetables directly into the pot. But, to make it a little more visually appealing, we are separating the starch and vegetables to present as a vegetable hash. And, because it is springtime, we are garnishing the plate with buttered fiddleheads.
Fiddleheads are the sprouts of ferns before they unfurl and grow into mature plants. They only come out in early spring in temperate areas from the north sections of the USA up into Canada, primarily in coastal areas like New England and the northwest. They are nutrient rich vegetables with a crunch and flavor similar to asparagus, but more wild. It is best to buy them at a farmer’s market or specialty store if and when available. Study up on them before picking them yourself. Certain fiddleheads are toxic. Make sure you don’t get your friends and family sick.
Pot roast sounds like a boring old stodgy comfort food. But, when it is done right, it is a flavorful beautiful meal. Since we are celebrating Patriot’s day, adding beer to the braising process seems appropriate. Sam Adams was one of our founding fathers and a brewer of note who’s name is used on a truly classic local beer. Plus, beer was one of the staples provided to troupes during the revolutionary war. Beer, pot roast, root vegetables, and fiddleheads say New England and together they say Patriot in the true sense of the word.
Table of Contents
Beer Braised New England Pot Roast with natural gravy, Root Vegetable Hash, and Buttered Fiddleheads
Ingredients
- 2.5 LB Eye of the round beef
- 1/2 cup AP flour
- 1/2 tsp each, salt and pepper
- 6 each medium garlic cloves
- 1/2 cup each rough chopped carrot, celery, and onion
- 12 oz beer, preferably a medium bodied ale
- 2 qt Beef stock
- 1 quart water
- 1 each bay leaf
- a few sprigs of fresh thyme, rosemary, and sage
- Salt and pepper to taste
- 1 cup oil for searing the beef
- Root Vegetable hash (see separate recipe)
- 1/2 lb fresh fiddleheads
- 1/4 Lb unsalted butter
Instructions
- prepare all your vegetables and get your mise en place together.
- rinse the fiddleheads with warm water repeatedly to remove any dirt. Then, soak them in cool water to remove dirt that gets in between. Trim the bottoms if they are black. Remove from water, and drain them.
- mix flour, salt, and pepper. Dredge the beef in the flour mix. Save the extra flour
- Heat the oil in a large heavy duty pot or dutch oven. When it is just below smoking, put the flour coated beef in. Sear each side of the beef until golden brown (about a minute per side depending on the heat from your burners).
- In a separate pan heat the beef stock and water mixed together.
- Add in the garlic, celery, carrot, and onion, stir occasionally. Cook until some color comes into the vegetables. Add in 1/2 of the butter and melt. Stir in the remainder of the flour mix. Stir and cook for a couple more minutes to make a pan roux. Add in the beer and stir.
- Pour the Beef stock mix into the pot with the beef and vegetables. Bring to a boil, stirring constantly to avoid lumps. Then cut back to a simmer. Add in the herbs and bay leaf.
- Allow to simmer for about an hour. Check the beef to see if it is tender. Stick a fork in. It should be able to wiggle relatively freely without pulling apart the beef. If it is still tough, but the sauce has thickened, add more stock or water.
- When the beef is cooked, remove it from the pot, and, reduce the gravy until it becomes a pour-able, not too thin or thick consistency. Strain the vegetables and herbs out of the gravy and keep it warm for service.
- Melt the remaining butter in a separate saute pan, stirring occasionally. Add in the fiddleheads and cook over high heat. Add salt and pepper, and stir it in.
- Slice the beef and plate with vegetable hash (see recipe), the fiddleheads, and drizzle with gravy.
Root Vegetable Hash
Ingredients
- 1 cup cubed peeled sweet potato
- 1 cup cubed peeled gold potato
- 1/2 cup diced sweet onion
- 1 cup diced, peeled parsnip
- 1/2 cup diced peeled carrot
- 1/2 cup diced peeled turnip
- 1/4 cup fresh chopped mixed herbs
- oil to cook
- Salt and Pepper to taste
- 1 cup water
- 1/2 cup green vegetable like peas, brussel sprouts, asparagus or something seasonal.
Instructions
- Heat a good coating of olive oil in a large saute pan over high heat. Add in onions and stir occasionally until translucent.
- Add in potatoes and continue cooking until they begin to brown, then add in the sweet potatoes. Keep cooking until lightly browned. Stir occasionally.
- Add in the rest of the vegetables and continue cooking and stirring until good color appears. Then add water and simmer.
- Cook down the water until it is almost gone. If the vegetables are still hard, add more water and continue to cook down. Add in green vegetable toward the end so it down't overcook. If you are using something heartier like brussel sprouts, cook them partially before adding in.
- When the water is gone and the vegetables are cooked, add in salt, pepper, and a splash of oil. Turn off heat and fold in the herbs. Serve immediately or hold and reheat later.