Crosscut Roast

 

Not your average Pot Roast

This recipe is the key to transforming your tougher shoulder roasts such as blade, crosscut and short rib roast into succulent comfort food with loads of flavour.  I admit to having a bias against these roasts until I discovered how to cook them properly.  This recipe is adapted from The Complete Meat Cookbook and is entitled “Lisa’s Lazy Pot Roast”, though a better title might be “Lisa’s Amazingly Delicious And Tender Pot Roast”.  Ideally, coat the roast in the rub the night before so the flavours have time to penetrate the meat.

Heavenly Green Stew

This is SO good, and is a nice departure from your typical beef stew.  It’s Indian cuisine, and I love how much spinach goes into the sauce, and how creamy it all seems, even though there is only yogourt being used.  This recipe comes from Pure Beef, a very comprehensive cookbook by Lynne Curry, with the subtitle “An Essential Guide to Artisan Meat with Recipes for Every Cut”.

California Beef Stew

This beef stew is my absolute favourite. It’s adapted from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly and is amazing over roasted winter vegetables or mashed potatoes.