The Ultimate Pot Roast
Ingredients: Flat Iron Steak, Kosher Salt, Black Pepper, Yellow Onions, Carrots · 300 min cook time · 620kcal · ₩55,200
Ingredients
1.5kg Flat Iron Steak, 2tbsp Kosher Salt, 2tbsp Black Pepper, 4ea Yellow Onions, 2ea Carrots, 2ea Parsnip, 2ea Leeks, 1ea Garlic Head, 2ea Thyme Sprigs, 1ea Rosemary Sprigs, 2ea Dried Bay Leaves, 1줄기 Fresh Parsley, 4cup Beef Stock, 1팩 Unflavored Gelatin, 0.5cup Vegetable Oil, 2tbsp Tomato Paste, 0.25cup Cognac (optional), 2cup Dry Red Wine, 1tbsp Fish Sauce, 3tbsp Balsamic Vinegar, 2ea Marrow Bones (optional), 5ea Yukon Gold Potatoes, 1ea Celery Root (Celeriac), 1cup Heavy Cream, 0.5cup Butter
Instructions
1. Season the flat iron steak liberally with a tuxedo blend (equal parts freshly ground black pepper and kosher salt). Wrap in plastic wrap and refrigerate for at least 4 hours, ideally 1-2 days.
2. Peel and cut yellow onions in half lengthwise, ensuring to cut through the core to help them maintain their shape during cooking.
3. Peel and finely chop carrots and parsnips. Peel and finely chop the white parts of leeks (about 1 cup). Thoroughly wash the chopped leeks, then spread them evenly on a clean kitchen towel, roll up, and press to dry.
4. Cut a whole head of garlic in half widthwise, exposing all the cloves.
5. To make a bouquet garni, take a wide green leek leaf and stuff it with 2 sprigs of thyme, 1 sprig of fresh rosemary, 2 dried bay leaves, and a sprig of fresh parsley. Tie it together using butcher's twine at the top and bottom.
6. Pour 4 cups of high-quality beef stock into a bowl. Sprinkle 1 packet of unflavored gelatin over the top, a little at a time, allowing it to absorb completely before gently mixing and adding more. This boosts the stock's consistency.
7. Remove the flat iron steak from the fridge. If wrapped in plastic, unwrap and pat it dry thoroughly with paper towels to ensure a good crust during searing.
8. Heat a large, high-walled Dutch oven over high heat. Add vegetable oil and heat until smoking. Carefully place the beef into the hot oil, pressing down to ensure contact. Sear all sides until a deep golden-brown crust forms, especially on the fat cap.
9. Remove the seared beef. Discard the burnt oil, but save any non-burnt fond at the bottom of the pot. Add fresh oil to the pot.
10. Add the chopped carrots, parsnips, and leeks to the pot. Sauté for 3-5 minutes, or even longer, until they achieve a slight caramelization.
11. Add 1-2 tablespoons of tomato paste to the sautéed vegetables and stir.
12. Add 1/4 cup of flour and stir to combine, creating a roux that will thicken the braise.
13. Optionally, add a splash of cognac and let it cook off. Then, add 2 cups (half a bottle) of dry red wine, using the liquid to scrape up all the fond from the bottom of the pot.
14. Pour in the beef stock. Add 1 tablespoon of fish sauce for savory richness and 2-3 tablespoons of balsamic vinegar for an acidic hit.
15. Add marrow bones (optional) to the braising liquid. These will leach minerals and marrow, adding flavor and richness.
16. Return the seared beef to the pot. Add more wine if needed to almost fully submerge the beef. Arrange the halved onions, garlic bulb, and bouquet garni around the beef and bones.
17. Cover the Dutch oven with a tight-fitting lid and place it in a preheated 135°C (275°F) oven for 3-4 hours, or until the beef is very tender but not falling apart.
18. Remove the beef, onions, and bones from the pot and place them on a baking sheet. Wrap tightly in plastic wrap and refrigerate to cool quickly.
19. Pass the braising liquid through a fine-mesh sieve into a container. Refrigerate uncovered overnight. The fat will rise to the top and solidify, forming a protective barrier and making it easy to skim off excess fat.
20. Peel and cut 2 carrots and 1 parsnip on the bias. Peel and cut 1 celery root into braise-friendly pieces.
21. Toss the cut carrots, parsnips, and celery root in a bowl with 1-2 tablespoons of vegetable oil, kosher salt, and freshly ground black pepper.
22. Preheat a baking sheet with a little oil in a 200°C (400°F) oven for 15 minutes until hot and slightly smoking. Carefully add the vegetables to the hot sheet.
23. Roast the vegetables for 20-30 minutes total, flipping halfway through. The onions should be jammy and caramelized, and the other vegetables hyper-flavorful.
24. To make a beurre manié, combine equal parts reserved braising fat and flour (e.g., 2 tablespoons fat, 2 tablespoons flour) and mash together with your hands until a smooth paste forms.
25. Gently reheat the braising liquid. Add half of the beurre manié, whisking until dissolved. Cook for 5-10 minutes to see how it affects the consistency. If still too thin, add the rest.
26. Skim off any foam or other impurities floating on top of the braising liquid.
27. Add the roasted vegetables to the braising liquid for the final stage of cooking. This allows them to soak up some liquid and soften without losing their inherent flavor.
28. Nestle in the marrow bones and arrange the beef slices in the pot, creating a channel through the center for easy retrieval.
29. Turn off the oven (which was at 200°C/400°F for roasting vegetables). Place the uncovered braiser into the off oven, allowing residual heat to warm everything through and let flavors meld without overcooking.
30. While the braise is warming, prepare the mashed potatoes. Cut the roasted potatoes into 2-inch pieces and place them in a large sauté pan. Sprinkle with kosher salt and freshly ground black pepper.
31. Pour in about 1/2 cup each of heavy cream and butter. Mash the potatoes until rustic and skin-on. Add more cream and butter if needed for desired richness.
32. Serve the pot roast on top of a generous pile of mashed potatoes. Arrange beef and vegetables, drizzle with plenty of sauce, and garnish with fresh parsley.
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