• Transfer onions and liquid to a heavy 8-quart,
nonreactive oven-going Dutch oven. Tie parsley
stems together with 100% cotton kitchen twine,
photo 5
and add to Dutch oven. Place roast over
onions,
photo 6;
add salt pork and bay leaf. Sprinkle
with dried thyme and a few grindings of black
pepper. Tear parchment paper to fit interior of
Dutch oven; lay over ingredients, tucking around
sides of roast,
photo 7
.
Layer a sheet of aluminum
foil in same manner. Add lid and bake on center
rack for
2
V
2
to
3
hours. Meanwhile, prepare
vegetables for cooking,
photo 8
.
• Remove pan from oven and slowly lift off foil and
parchment (beware of escaping steam); set aside.
Test roast with tip of knife or skewer— it should
be beginning to become tender. Tuck carrots,
turnips, leek, celery heart, and potatoes around
beef,
photo 9
.
Return parchment, foil, and lid to
Dutch oven and cook
45
to
60
minutes more until
beef is very tender and vegetables are well-cooked
but still firm.
• Increase oven temperature to
425
°F. Transfer
beef to warm platter and tent with foil. Remove and
discard parsley stems and bay leaf. With a small
mesh strainer, strain and transfer cooking liquid to a
gravy boat or small bowl; keep warm.
• Return Dutch oven, uncovered, to hot oven and
continue roasting vegetables
15
to
20
minutes until
they begin to brown,
photo 10
,
and acquire a glaze,
basting with small amount of cooking liquid and
pan drippings if needed.
• Meanwhile, skim fat from braising liquid and add
salt and pepper if needed. Coarsely chop reserved
parsley leaves
• Pull roast into serving-size pieces with two forks;
serve with glazed vegetables. Spoon broth over all
and sprinkle with parsley. Makes 8 to
10
servings.
e a c h ser v in i
738 cal, 49gfat, 158 mg chol, 805 mg
sodium, 23 g carb, 4 g fiber, 46 gpro.
■
Video Online
Want to learn more? Watch chef Scott
Peacock demonstrate this recipe— and his
other American Classics— at BHG.com/
americanclassics. You'll also find how-to
photos and more recipes from Scott. To watch
Scott on broadcast or cable television, go to
BetterTV.com for local times and channels.
For more delicious holiday menu ideas, visit mccormickgourmet.com
