Minnesota beef pot roast recipe

Minnesota beef pot roast recipe

This is a great, simple recipe beef pot roast recipe that will be sure to please your family on a week night or friends on the weekend.  Good enough to impress and comforting enough to keep you warm with loved ones.  I love this served with gnocchi or orecchiette pasta, and it’s excellent served over mashed potatoes or risotto too.   Beef Pot Roast                                                            yield: 4 servings   Ingredients: 2lbs Beef chuck 1 onion, small dice 1 stalk celery, sliced thin 1 carrot, peeled and left whole 2 cloves garlic, minced ¼ c tomato paste 1 orange (just the zest of the whole orange) 2c chicken stock, or use beef stock for a richer taste Thyme Salt/pepper Grapeseed oil   Directions: Preheat oven to 300F, or 250F with convection. Season beef chuck liberally with salt and pepper.  Let it sit at room temperature for 2 hours Heat a large pot on the stove with 2T grapeseed oil until the oil starts to smoke, on med-high heat.  Gently place beef chuck into oil with largest side down, let it sear for 5 mins or so, then flip and repeat until all sides are nicely caramelized. Turn heat down to medium flame and add stock, tomato paste and whisk together until fully incorporated, then add the remainder of the ingredients.  Bring it to a simmer and taste it.  Does it need salt?  The braising liquid should taste as salty as you want the beef to be. Place a tight fitting lid on the pot and put it in the oven.  Cooking time should be about 2.5-3hrs.  Check after 2hrs to see if it...
Is Twin Cities dining still exciting?

Is Twin Cities dining still exciting?

Twin Cities dining is on the up and up. Our restaurants have received a lot of love from press nationwide. Thrillest named the Twin Cities among the best US food cities, and 12 Twin Cities chefs were named semifinalists for the James Beard Award in 2016. We’ve been patting ourselves on the back for breaking the mold of Midwest boring. Look at us, we said, and all of our James Beard Award nominations. We’ve got Andrew Zimmern living here, for chrissake! But maybe too soon. Anthony Bourdain’s recent quote on unexpected foodie cities was lauded by local publications, but note the use of past tense: “…Minneapolis, for a very long time had really good food and a lot of great chefs.” We lost La Belle Vie, really the only restaurant of its type in Minnesota, to a simple lack of butts in seats. We lost Solera, Brasserie Zentral (and Foreign Legion), Vincent, Masa, Il Foro, Cafe Levain, Pilgrimage, and Workshop at Union within a few short months. And now Heartland, also the only restaurant of its type, is closing as well. Maybe too many places opened all at once. Maybe that’s why it seems like we’re hemorrhaging good, independent restaurants while Fogo de Chão and Kincaids thrive. We’ve heard it time and time again that we’re tapped for talent, that it’s near impossible to find top workers for both the front and back of the house. We know that bubbles can’t grow forever before they pop. Or do Minnesotans really only want burgers, steaks, and wings?   So is the Twin Cities’ dining scene still exciting? Short answer: Yes. Longer answer: But maybe not as...