I Perfected Pot Roast | With Babish

By Binging with Babish · 240 min

Ingredients

Instructions

1. Season the beef generously with the salt and pepper mix. Wrap it tightly and refrigerate for at least 4 hours, ideally 1 to 2 days.
2. Cut the onions in half pole to pole through the core. Chop the carrots and parsnips finely and cut the celeriac into roll-cut pieces. Thinly slice the leek whites, wash and dry them thoroughly, and keep the green leaf for the bouquet garni.
3. Make a bouquet garni: wrap the thyme, bay leaves, rosemary and parsley in the green leek leaf and tie into a tight bundle with butcher's twine. Halve the garlic head widthwise.
4. Make the braising liquid: in a bowl, sprinkle the gelatin over the 4 cups of beef stock in two batches, letting each batch absorb before whisking and adding the next. Set aside.
5. Preheat the oven to 275°F (135°C). Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat.
6. Pat the beef dry. Sear it on all sides until deeply golden, especially the fat cap, about 2 to 4 minutes per side. Leave 2 tbsp of fat in the pot, discard the rest, and set the beef on a rack over a rimmed baking sheet.
7. Reduce the heat to medium. Sauté the carrots, parsnips and leeks until they begin to brown, 3 to 5 minutes.
8. Stir in the tomato paste and cook for 30 seconds, until it starts to stick. Add the flour and cook for another 30 seconds, stirring, until the vegetables are coated.
9. Add the cognac, if using, and scrape up the browned bits. When the alcohol has cooked off (15 to 30 seconds), add the red wine and the braising liquid and stir.
10. Add the fish sauce, balsamic vinegar and marrow bones. Return the beef to the pot and add more wine so the beef is submerged. Tuck in the onions, garlic halves and bouquet garni.
11. Cover tightly with foil or a lid and braise in the oven for 3 to 4 hours, until the meat is completely tender.
12. Remove the marrow bones and scoop out the marrow, returning it to the pot or saving it for spreading on bread. Remove the beef and onions to cool on a rimmed baking sheet, cover and refrigerate.
13. Strain the braising liquid through a fine mesh sieve, pressing firmly to extract all liquid. Cover and refrigerate separately from the beef, onions and marrow, at least overnight and up to 3 days.
14. Discard the cooked vegetables and garlic. The next day, remove any hardened fat cap from the liquid and reserve it, then transfer the liquid to a Dutch oven and bring to a bare simmer over medium heat.

Summarized from Binging with Babish's video. Watch it for the details.

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