John Washington
Delicious Slow-Braised Zwetschken Roast with Winter Vegetables
Zwetschken, known as European plums, add a delightful sweetness to the savory and succulent flavors of a slow-braised roast. This dish, complemented by a medley of winter vegetables, provides a heartwarming and sophisticated meal that’s perfect for a cozy dinner gathering.
Ingredients###
For the Roast:
– 2.5 lbs beef chuck roast
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup Zwetschken (European plums), pitted and halved
– 1 cup red wine
– 2 cups beef broth
– 1 tablespoon tomato paste
– 2 sprigs fresh thyme
– 2 bay leaves
For the Winter Vegetables:
– 3 large carrots, peeled and cut into chunks
– 2 parsnips, peeled and cut into chunks
– 1 rutabaga (swede), peeled and cut into chunks
– 10 small new potatoes, halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 teaspoon dried thyme
Instructions###
1. Prepare the Roast
– Preheat your oven to 325°F (165°C).
– Season the beef chuck roast generously with salt and pepper.
– In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat.
– Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
2. Cook the Vegetables for the Roast
– In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
– Add the halved Zwetschken and cook for an additional 2 minutes.
– Pour in the red wine, stirring to deglaze the pot and scrape up any browned bits from the bottom.
3. Braise the Roast
– Add the beef broth, tomato paste, fresh thyme, and bay leaves to the pot. Stir to combine.
– Return the seared roast to the pot, ensuring it is partially submerged in the liquid.
– Cover the pot with a lid and transfer it to the preheated oven. Braise for about 3 hours, or until the meat is tender and easily pulls apart with a fork.
4. Prepare the Winter Vegetables
– About 1 hour before the roast is done, start preparing the winter vegetables.
– Preheat a separate oven to 400°F (200°C).
– In a large mixing bowl, toss the carrots, parsnips, rutabaga, and new potatoes with olive oil, salt, pepper, and dried thyme.
– Spread the seasoned vegetables on a large baking sheet in a single layer.
– Roast in the oven for 45-50 minutes, or until the vegetables are tender and caramelized.
5. Serving
– Once the roast is finished braising, remove it from the oven. Let it rest for 10 minutes before slicing.
– Serve the slow-braised Zwetschken roast with a generous portion of the roasted winter vegetables on the side.
Enjoy this warm, comforting, and flavor-packed dish that wonderfully melds the sweet essence of Zwetschken with robust winter ingredients.
