Shaker Cranberry Pot Roast |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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Ingredients:
10 pounds scalped beef shoulder |
garlic cloves, for rubbing beef |
3 tablespoons vegetable oil |
1 quart cranberry juice |
cranberry sauce, recipe follows |
1 1/2 gallons veal stock, recipe follows |
salt and freshly ground black pepper |
garlic mashed potatoes, serving suggestion, recipe follows |
3 cups whole cranberries |
6 ounces sugar |
2 cups water |
12 pounds veal bones |
9 quarts water |
1 1/2 pounds mirepoix (mix of chopped celery, onions, and carrots) |
1 standard sachet of garlic cloves, peppercorns, parsley stems, and bay leaves |
1 can tomato paste |
2 1/2 pounds russet potatoes, peeled |
4 ounces chopped roasted garlic |
3/4 cup half-and-half |
4 ounces (1 stick) butter |
salt and freshly ground black pepper |
Directions:
1. Preheat the oven to 350 degrees F.
2. Clean the beef shoulder and then split it in half. Rub meat with garlic. Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides. Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits. Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart. Serve with Garlic Mashed Potatoes.
3. Cranberry Sauce:
4. Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce comes together, about 1 hour.
5. Veal Stock:
6. Preheat oven to 400 degrees F.
7. Roast the bones in the oven for 1 hour. Put the roasted bones in a large pot and add water to cover. Add all other ingredients and simmer for 24 hours. Drain stock and discard bones.
8. Garlic Mashed Potatoes:
9. Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender. Drain potatoes and add to a mixing bowl. Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.
10. Yield: 8 to 10 servings
11. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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