....This page is Under Construction....
|
1 (2-pound) blade cut chuck roast |
|
2 teaspoons kosher salt |
|
2 teaspoons cumin |
|
Vegetable oil |
|
1 medium onion chopped |
|
5 to 6 cloves garlic smashed |
|
1 cup tomato juice |
|
1/3 cup balsamic vinegar |
|
1 cup cocktail olives drained and broken |
|
1/2 cup dark raisins |
|
Preheat the oven to 190-200 degrees F |
|
Place a wide, heavy skillet or fry pan over high heat for 2 minutes |
|
rub both sides of meat with the salt and cumin |
|
When the pan is hot (really hot) brown meat on both sides and remove from pan |
|
Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic |
|
Stir constantly until onion is softened. |
|
Add the tomato juice, vinegar, olives, and raisins |
|
Bring to a boil and reduce the liquid by half. |
|
Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil |
|
Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat |
|
Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce |
Recipe from Tari Barker - courtesy Alton Brown of Good Eats on the Food Network - 2001