Pot Roast Flashcards
Pot Roast - main ingredient
10-12 oz of boneless beef chuck flap
A beef chuck flap
slowly cooked to meet to give you a deep flavor and tender meat
if asked what body parts
flavorful cut from first five ribs of the cow in the chuck section. This heavly used muscles require a long slow cook.
What is done to the beef chuck flap
Marinated in red wine overnight and then coated in flour/ seared in clarified butter.
What is served with
A copper pot along with roasted root vegetables
Seared-
Fried
The next steps? because we just got started
The roast is then served tableside by the server from the pot
Question
Does the roast have both beef and vegetables?
Next
The roast is served with mirepoix, red wine, veal stock , garlic, bay leaf , thyme
next
served with a copper pot along with roasted root vegetables,
What is the gravy on the patato puree coming from
The gravy is formed from the braising liquid and minced parsley
Braising
fry (food) lightly and then stew it slowly in a closed containe
What is served with
Tabelside by the server from the pot onto a plate with a small side of potato puree.
Plate
copper pot, entree plate
Marks
dinner fork, steak knife, pot roasted spoon
