Stuffed roast and couscous

The Roast:

1/4 cup extra virgin olive oil
1/4 stick unsalted butter
3-4 large Portabella mushrooms, half diced/half sliced
Saute together until pan-roasted. Remove from pan
1/4 cup butter
2 onions, finely diced
10 cloves fresh garlic, minced
Saute until onions wilt and garlic softened
1/2 cup all purpose flour
1 tablespoon Frank Davis Grill-N-Broil + 1 tablespoon Canadian Steak Seasoning
3-4 pounds boneless chuck
Season roast and dredge in flour.

Stuffing:

Mix all together well in a medium-size bowl
1 tablespoon sweet basil leaves
1/3 cup fresh chopped parsley
1 package onion soup mix, dry
1 can Low Salt Cream of Mushroom Soup
1 tablespoon Frank Davis Sicilian Seasoning
1 teaspoon paprika
Kosher salt and fresh ground black pepper to taste
1 cup chopped jalapeno-stuffed olives, and...
All the ingredients prepared separately.

Fold into stuffing mixture and mix well so that the entire mixture is fully blended...
4 ounces Hard-Aged Gouda Cheese, shredded

Stuff inside of the roast after cutting a long, deep slit down one side of the roast. Truss with butcher twine.

Method:

Now sear the room temp trussed beef in a heavy Dutch oven in a combination of olive oil and unsalted butter (in equal portion)s until golden brown on both sides and all around the edges.

Now remove the meat from the Dutch oven and set it aside momentarily.

At this point, add to the Dutch oven . . .

1/4 cup vegetable oil
4 slices bacon, finely chopped
Now fry down the bacon until it renders out all the fat and turns crisp. Then saute:
1 cup finely diced onions
1/2 pound minced Crimini mushrooms
After sauteing is complete, sprinkle in
1/4 cup sifted all purpose flour
1 cup dark beer
1 cup beef stock

Cook over a low heat until the gravy begins to thicken. Then lower the roast into the gravy, cover the Dutch oven tightly with the lid, and place the pot in a 325-degree oven for 2 to 3 hours or until the roast begins to fall apart. When it's cooked, allow it to come to room temperature. Then serve it sliced thinly with a generous portion of the gravy over. . .

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The Couscous:

2/3 cup Near East Couscous or 1 10-ounce box Parmesan or Garlic Flavored couscous
1 jar marinated sundried tomatoes in olive oil (reserve the oil)
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 bunches green onions, white part only, chopped thinly
1 cup imported Pecorino Romano
1 small onion, finely diced
3/4 teaspoon ground cumin
Pinch cayenne
1-1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup fresh parsley, coarsely chopped

Cook couscous according to package directions by bringing to a boil the specified quantity of chicken stock (or water, God forbid!) called for on the package.

Then, at the very minute it's done, fluff it up with a fork and fold in the seasonings listed above.

Here's how to prep them:

Strain 2 tablespoons of the olive oil from the tomatoes into a 10-inch skillet, along with the extra virgin olive oil and the unsalted butter.

Then drop in the green onions and saute them until just soft. Temporarily reserve the remaining reserved tomato oil and continue to chop the rest of the sundried tomatoes.

Now immediately place the cooked couscous into a larger mixing bowl and begin adding in one ingredient at a time, starting with the remaining chopped sundried tomatoes.

Then fold or stir in the Romano cheese, the small raw diced onion, the cumin, the cayenne, the salt, the black pepper, and the parsley.

At this point, cover the bowl tightly with aluminum foil and hold in a warming oven until time to serve.

You're ready to eat, place a generous portion of the couscous on a heated plate and ladle with the roast gravy and several paper-thin slices of the stuffed chuck roast.

Complete the meal by presenting the dish alongside a bowl of chilled diced tomatoes and cucumbers splashed with your favorite dressing.

© 2017 WWL-TV


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