So many methods of making pot roast are disappointing. The meat too often comes out of the oven dry and tough. I’ve settled on traditional Jewish cholent as our preferred method of cooking a piece of beef shoulder for a long time, braising it in a heavy pot with beans and barley. The result is […]
Actually, the leftovers from a recent cholent, our favorite Jewish pot roast. A pot of cholent makes a lot of beans and barley, infused with all the wonderful beef flavors. Not exactly heart-healthy, but unctuous, earthy and very satisfying. I could easily see a poached egg nested in there in place of the parsley. Preparation […]
A pot roast should be the easiest thing in the world to make. And yet, it so often is not. Take the pot roast of my grandmother Arentz.Grandma Arentz was a large woman who owed a sardonic disposition to a number of hard knocks. She had two favorite haunts when she visited our house outside […]
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