A succulent roast and a mouthwatering osso buco may not taste like simple fare, but there's a reason they're considered classic peasant dishes: They're made from basic ingredients, and they eke out maximum mileage and flavor. Try out some traditional tricks like brining, braising, and a long, low simmer for tender, tempting results that keep the whole crew happy.
New Mexico–Style Pot Roast
Serves 6 | 15 minutes active time | 4 hours total
For a falling-off-the-bone roast (about $4 a pound), crack open a tenderizing can of beer.
- 1 3-pound beef-chuck roast
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 15-ounce jar red enchilada sauce
- 1 12-ounce can light beer or lager
- 1 1/2 cups low-sodium beef broth
- 2 sweet potatoes, peeled and cut into chunks
- 2 small squash (preferably chayote), quartered
- 1 15-ounce can hominy, drained
- Preheat oven to 450° F.
- Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning it once halfway through.
- Reduce heat to 350° F. Add the enchilada sauce, beer, and 1 cup of the broth. Cover with foil and cook for 2 1/2 hours, adding more broth as the liquid evaporates.
- Add the potatoes, squash, and hominy. Cook for 30 minutes more.
- Uncover and cook until the vegetables are tender and the juices are slightly thickened, 15 minutes.
- Carve the meat across the grain; serve it all drizzled with sauce.
Try the slow cooker version.
Next Page: Turkey Osso Buco
