Assuming you know the basics of cooking meats, please proceed
Crank large crock pot to high
1-3# Chuck roast (yeah not exactly traditional)
Sear until nice und braun in olive oil in whatever cast iron fry pan or pot works
Throw in the large crock pot preheated to high with browning bits deglazed with a bit of liquid (or do in oven in lidded cast iron pot)
Pour enough GIN in to 1/4 the height of the meat (I used gin because I don't have any juniper berries ) but gin ends up tasting nice in the gravy even if it tastes like nasty perfume straight. Real Christmassy.
Add a splash of sour apple schnapps, ACV, apple juice, spiced apple sauce, 1 whole apple quartered
1 large onion quartered skin and everything
2 large carrots, sliced or chopped
small handful of fresh chives
1-2 sage leaves
3-4 bay leaves
some whole allspice (to taste really)
caraway seeds (to taste really)
pinch of thyme and marjoram
garlic and onion powders
2 tablespoons almond flour
black pepper
adjust liquid volume with broth of your choice
Braise at decent temperature for around 6 hours. Until meat is very tender. This will depend on your cooking method. Remove meat temporarily - and cook and mush veggies (the apples will be dissolved). Strain all this stuff, mushing carrots if necessary, you should have nice brown nearly thick gravy with no whole spices, bones, etc. Remove any odd chunks from your cooking vessicle and put meat and strained gravy back in, return to low heat.
Aside from this make a thick roux with butter and flour and broth
Toss in a couple gingersnaps, 2 speculous cookies and a sprinkle of ground ginger (powder) and just a little powdered mustard stir and assess viscosity, adjust as necessary with roux.
Adjust salt and ACV to taste, add fresh ground pepper. Serve with noodles or potatoes, purple cabbage, greens and garnish of parsley
Enjoy!
Crank large crock pot to high
1-3# Chuck roast (yeah not exactly traditional)
Sear until nice und braun in olive oil in whatever cast iron fry pan or pot works
Throw in the large crock pot preheated to high with browning bits deglazed with a bit of liquid (or do in oven in lidded cast iron pot)
Pour enough GIN in to 1/4 the height of the meat (I used gin because I don't have any juniper berries ) but gin ends up tasting nice in the gravy even if it tastes like nasty perfume straight. Real Christmassy.
Add a splash of sour apple schnapps, ACV, apple juice, spiced apple sauce, 1 whole apple quartered
1 large onion quartered skin and everything
2 large carrots, sliced or chopped
small handful of fresh chives
1-2 sage leaves
3-4 bay leaves
some whole allspice (to taste really)
caraway seeds (to taste really)
pinch of thyme and marjoram
garlic and onion powders
2 tablespoons almond flour
black pepper
adjust liquid volume with broth of your choice
Braise at decent temperature for around 6 hours. Until meat is very tender. This will depend on your cooking method. Remove meat temporarily - and cook and mush veggies (the apples will be dissolved). Strain all this stuff, mushing carrots if necessary, you should have nice brown nearly thick gravy with no whole spices, bones, etc. Remove any odd chunks from your cooking vessicle and put meat and strained gravy back in, return to low heat.
Aside from this make a thick roux with butter and flour and broth
Toss in a couple gingersnaps, 2 speculous cookies and a sprinkle of ground ginger (powder) and just a little powdered mustard stir and assess viscosity, adjust as necessary with roux.
Adjust salt and ACV to taste, add fresh ground pepper. Serve with noodles or potatoes, purple cabbage, greens and garnish of parsley
Enjoy!
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