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Braised Beef with Carrots

2 or 3 beef bones with marrow
3 lbs chuck roast
Salt and freshly ground pepper
4 or 5 tbsp vegetable oil
1 medium onion, peeled and roughly chopped
1 head garlic, halved
4 carrots chopped used while braising beef
More carrots to serve with beef
2 stalks celery, roughly chopped
1/4 lb pork rind
3 cups dry white wine
3 cups beef stock
1 tbsp white wine vinegar
1 bouquet garni (bay leaf, thyme, parsley, peppercorn placed in a cheesecloth)
Butter
Sugar
1 tsp arrowroot (optional, to thicken)

Preheat oven to 400 degrees. Roast beef bones until brown on all sides, about 1 1/2 hour.
Season beef liberally with salt and pepper. Heat oil in large pot with lid, add beef and cook turning to brown evenly, about 15 minutes.
Remove beef. Reduce heat to medium, add onions, garlic, chopped carrots and celery and cook stirring occasionally until caramelized 12-15 minutes.
Meanwhile place pork rind in a medium saucepan with enough water to cover. Bring to a boil over high heat then drain.
Return beef to pot, add beef bones, pork rind, wine, beef stock, vinegar and bouquet garni. Bring to a boil over medium high heat then reduce heat to low, cover and simmer turning beef occasionally, until meat is easily pierced with a kitchen fork, 2 1/2 to 3 hours.
Remove beef and set aside. Increase heat to medium and simmer broth to concentrate flavor for 15 minutes.
Discard bones, pork rind, bouquet garni. Strain broth through a fine sieve, pressing vegetable with the back of a spoon then return to pot.
Cook additional carrots in salted water, about 20 minutes. Melt butter in a saucepan and stir in sugar. Add carrots and cook for about 10 minutes until caramelized. Season to taste and thicken with arrowroot if necessary. Cut beef into thick slices and serve with carrots and parsley potatoes. (I use carrots that I clean myself. The carrots that are already prepared don't taste so good. Just clean the carrots and slice. For about 5 carrots I use about 3 tablespoon butter and 1 teaspoon sugar)
This is a recipe from an old cooking magazine. I made it many times and it never fails, it's a good recipe you and your family will enjoy it.
Gisèle

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Comment by Gisèle M Bakondy on December 11, 2009 at 8:13pm: Thanks for the nice recipe Aurora. I too will be doing some baking this weekend.
Take care!
Gisèle

Comment by Gisèle M Bakondy on November 26, 2009 at 9:08am: Happy Thanksgiving to everyone.
Gisèle

Comment by Sheila on November 25, 2009 at 10:20pm: God, I LOVE sweet potato pie!!

Sounds like a fantastic recipe!!!!

Comment by mary recklein on November 22, 2009 at 9:01pm: #1 and #2 in most Southern homes are sweet potato or pecan pies. Then assorted cobblers. People may disagree but I've never seen it fail so far. Mince meat in the midwest and Texas but beware the additives: brandy!! They make cakes,cookies and pies from Saguaro cactus fruit her in Az. but it's wayyyyyyyyyyyy too sweet. Watching booze prices and they are outrageous.

Comment by Gisèle M Bakondy on November 20, 2009 at 6:51am: Hi Aurora
I never had sweet potatoes in a pie. The recipe you gave us sounds very good. It will be great for Thanksgiving. I like Martha Stewart a lot. She really has great ideas.
Gisèle

Comment by Aurora on November 19, 2009 at 8:33pm: Nice Thanksgiving Pie from Martha Stewart.

Sweet Potato Pie With Pecan Topping

Prep: 50 minutes Total: 4 hours

Ingredients
Serves 8.

2 to 3 sweet potatoes (1 1/2 pounds), peeled and cut into 2-inch chunks
2 large eggs
1/3 cup plus 1/2 cup packed light-brown sugar
3 tablespoons pure maple syrup
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup plus 1 tablespoon heavy cream
1 prebaked Piecrust, or 1 frozen store-bought (9-inch) crust
3 tablespoons butter
1 cup pecans, broken into pieces
Directions
To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)
First published

Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Comment by Sheila on November 17, 2009 at 8:30pm: Mary,

The best thing I've ever heard in regards to using wine when cooking is: Dont use the "cooking wines". Use your favorite wines that you would drink. That way, it will taste as good in your food as it does in your glass......

Comment by Sheila on November 17, 2009 at 8:28pm: Got lots of crock pot recipes!! They're fabulous........anything in particular that you're looking for?

Comment by mary recklein on November 13, 2009 at 9:00pm: Need a brand of red and white wines for cooking uses. So far, the ones I tried are ugh!! Have to sell cast iron cornbread stick pans as they are just too freakin' heavy. We averted a grocery store strike--for now. Cross fingers. I really don't want to cross picket lines if there's another way to avert starving.

Comment by Gisèle M Bakondy on November 9, 2009 at 4:33pm: Hi Jethro.
I am not very familiar with crock pot cooking. I added an Old-Fashioned Beef Stew today and I wonder whether or not this would be good for a crock pot. Sheila is more familiar with the slow cooking and might be able to advise us about that.
Gisèle