Friday, January 11, 2013

Champagne Roast

Ok, so there's always champagne left after the New Year has been toasted.  (At least with my friends.)  It seems a shame to pour it down the drain, so I went looking for another use.

Most of this recipe follows the Cranberry Brisket model.  The differences are that I used a chuck roast (pot roast) and you could easily sub in almost any jam for the cranberry sauce.  I used that because I had it in the pantry and I'm not terribly fond of raspberries.   Raspberry or apricot jam would probably complement the champagne quite nicely.

1 2 lb Chuck Roast
10 oz raspberry or apricot jam
1 onion, thinly sliced
2 cloves garlic, smashed
2 tsp whole peppercorns
1 C champagne (fizz not necessary)

1.  Preheat oven to 350º.  Double-line a roasting pan with aluminum foil.  Lay meat in pan.

2.  Smear meat with jam.  Scatter peppercorns and garlic on top.  Spread onion slices to cover the meat. Pour the champagne over all.  Top with another pieces of foil, and crimp edges to seal.  If the pan has a lid, use it.  Place in oven and roast for 2 hours.

3.  Remove lid and foil and allow meat to cool until easily handled, about 20 minutes, and turn down oven to 300º.  Remove meat to cutting board, leaving juices in pan.  Slice against the grain into 1/2"-thick slices.  Return slices to pan.  Add a little water if the sauce does not cover the bottom.  Reseal foil and cook meat another hour.  Serve hot.

Serves about 6

Difficulty rating :)

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