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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Glenn Spencer
Servings: 12
Braising, or pot roasting, makes large, tough cuts of meat tender. The meat is first browned to seal in flavor, then gently simmer with vegetables and herbs in liquid. Serve the vegetables whole with the meat, or purée them to make a delicious savory sauce.
1½ teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
½ teaspoon ground red pepper—cayenne
½ teaspoon ground black pepper
½ teaspoon dried thyme
1 beef bottom round roast, about 3 pounds
1 tablespoon vegetable oil
2 medium onions, each cut into wedges
2 large celery stalks, sliced diagonally into 1½ inch pieces
1 medium green pepper, cut into 1½ inch pieces
16 ounces tomatoes
1 bay leaf
1 garlic clove, minced
20 ounces frozen whole baby okra
celery leaves, for garnish
In cup, mix salt, paprika, dry mustard, ground red pepper, ground black pepper, and thyme. Pat roast dry with paper towels. Rub 2½ teaspoons spice mix over roast, reserve remaining mix In 5 quart Dutch oven, heat oil over medium-high heat. Add roast and cook until well browned on all sides, transfer to plate. To drippings in Dutch oven, add onions, celery, and green pepper. Cover and cook, stirring often, over medium heat until tender. Stir in tomatoes with their juice, bay leaf, garlic, and remaining spice mix. Return roast to Dutch oven, heat to boiling over high heat Reduce heat to low. Cover and simmer 2 to 2½ hours, until roast is fork-tender, turning roast occasionally. About 10 minutes before roast is done, add frozen okra to Dutch oven, heat through.
To serve, transfer roast and vegetables to warm deep platter. Discard bay leaf Skim and discard fat from broth in Dutch oven. Slice roast, garnish and serve with broth and vegetables.