Pot Roast Madeira
Makes 10 servings:
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1-cup chopped onion
1-tablespoon finely shredded orange peel
1/2-cup orange juice
1/2-6 ounce can(1/3 cup)frozen orange juice concentrate thawed
1/3-cup water
1-teaspoon salt
1-teaspoon sugar
1-teaspoon ground coriander
1/2 teaspoon pepper
1/4 to 1/2-teaspoon ground cloves
1/4-teaspoon ground cumin
1-3 1/2 pound beef chuck roast
1-tablespoon cooking oil
1-tablespoon butter or margarine
1/4-cup water
2-tablespoons cornstarch
1/4-cup Madeira
Orange slices(optional)
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*1*
In a blender or food processor bowl,combine the onion,
orange peel,orange juice,orange juice concentrate,1/3 cup
water,salt,sugar coriander,pepper,cloves and cumin.Cover
and blend or process until nearly smooth.
*2*
Trim the fat from the meat.Place the meat in a large bowl
or shallow baking dish and pour the orange juice mixture
over it.Cover and refrigerate 4 to 6 hours,turning the
meat occasionally to distribute the marinade evenly.
*3*
Drain the meat,reserving marinade.Pat the meat dry with
paper towels.
*4*
In a 4 1/2 quart dutch oven,heat the oil and butter over medium
high heat.Add the meat and brown well on all sides,about
4 minutes per side.Drain off excess fat and discard.
*5*
Pour the reserved marinade over the meat and bring to a boil.
reduce heat and simmer,covered,for 2 to 2 1/2 hours or until
the meat is tender.Transfer the pot roast to a warm serving
dish and cover to keep warm.
*6*
Stir together the 1/4 cup water and the cornstarch;stir
the mixture into the cooking liquid.Add the madiera.Cook,
stirring constantly,until the sauce is thickened and bubbly.
Cook and stir for 2 minutes more.Serve the sauce over the meat.
Garnish with orange slices if desired.
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