Every year the holidays whiz by, but the two weeks off from school seem to go on forever (and ever).
We asked Phyllis Grant of Dash and Bella, a blog about cooking with (and for) two kids, for a recipe that would help fill a day (and your home) with the wonder of cooking. We got this delicious slow-cooked beef and pork with carrots and more.
“It was a lesson in science, patience, and how people used to cook. You take a piece of meat that’s pretty tough and through low heat and time transform it into something delectable. We talked about it, smelled it, and stared at it through the oven glass all day. Bella took a bite of the cooked meat and described it to Dash as ‘ooey gooey goodness.’ We were amazed by how much sweeter the carrots got over time and yet they stayed intact.”
Slow-Cooked Beef and Pork with Carrots, Celery, Garlic, and Green Olives
Serves four (with leftovers)
6-8 lbs. meat (any combo of chuck roast beef and/or Boston butt pork shoulder), not cut up
3 tbsp. vegetable oil
3 yellow onions, peeled and cut into eighths
3 leeks, trimmed, cleaned, and thinly sliced
2 tbsp. tomato paste
3 anchovies (optional)
1 c. red or white wine
10 lg. carrots, peeled and trimmed
10 stalks of celery, trimmed and outer layers peeled
1 c. green olives, pitted or not (Castelvetrano work well)
1 head garlic, cloves separated but not peeled
Parsley, chopped for garnish
Toasted pine nuts
1. Preheat oven to 275°.
2. Pat meat dry with paper towels. Generously season with salt and pepper.
3. Using the stove, crank heat high on a large roasting pan and add the vegetable oil until smoking. Sear meat on all sides until a caramel-colored crust forms. Remove meat from pan and set aside.
4. In the same pan, on medium heat, add onions, leeks, tomato paste, and anchovies. Add a little more oil if needed. Cook for a few minutes and scrape up the meat bits from the bottom of the pan.
5. Add the wine. Cook down on high heat for a few minutes — stirring the whole time.
6. Turn off heat. Scatter carrots, celery, olives, and garlic cloves over the bottom of the pan. Put seared meat in pan nestled amongst the vegetables. Cover tightly with tin foil and place in preheated oven.
7. Check after about an hour. If the pan is dry, add a little wine, water, or chicken stock.
8. Check the meat every hour or so for the next five hours. Keep it covered the whole time.
9. Turn heat up to 300°. Flip the meat over at least once so it soaks up juices on both sides. Then check the meat about every twenty minutes until it’s done.
10. The meat is done when it shreds easily with a fork. This takes anywhere from five to eight hours. At the end of the cooking time, there should be a nice amount of sauce at the bottom of the pan.
11. Serve right away with chopped parsley and pine nuts as garnishes.
Looking for leftovers? Try pork/beef tacos with cilantro sour cream, pulled pork sandwiches with horseradish and roasted garlic mayonnaise, or meat/vegetable quesadillas — getting you through at least one of the weeks.
Find more mealtime inspiration online at dashandbella.blogspot.com.
Photos: Phyllis Grant