We had a lovely time with my family in Jerusalem for Rosh Hashana. When we came back, I decided to continue the New Year’s celebration and make another special dinner for just the two of us. I know that I have blogged a lot about beef here, but we are really not big beef eaters: we eat a lot more fish and chicken. However, I found a nice reasonably priced piece of beef shoulder, which believe it or not, I have never cooked before.
I started looking at recipes and none of them really turned me on. I didn’t want to do the standard carrot, potato, and onion pot roast. Finally, I found a recipe called Boeuf a la Mode, which sounded like beef with vanilla ice cream. Actually, it is a quick and easy recipe that doesn’t require long hours in the kitchen. The spices gave a nice subtle flavour to the fork-tender beef. I served it with roasted potatoes and steamed broccoli.
I also made a creamy and delicious honey-thyme ice cream from The Cook and Gardener cookbook. I made it with Israeli citrus honey and a touch of Provencal chestnut honey that I brought back from our trip to the South of France and Provence a couple of years ago. It gave it a nice smokey flavour. The thyme was not overpowering, but you can definitely taste it. I really loved this ice cream and it was an excellent compliment to the honey cake I made.
1 kilo (2 lbs) beef shoulder roast
4 cups thinly sliced onions
4 cloves garlic, minced
1 tsp. salt
1 tablespoon ras al hanut
1/4 tsp. pepper
1/4 cup dry red wine
Preheat oven to 160C (325F). Combine salt, ras al hanut, and pepper. Rub seasoning on both sides of the meat.
In large roasting pan, arrange half of onions and garlic. Set roast on top of the onion mixture. Top with remaining onions, garlic, and red wine. Cover pan tightly with foil. Cook for 2-1/2 to 2-3/4 hours, or until pot roast is tender.
Remove pot roast to serving platter; keep warm.
Skim fat from pan juices and onion mixture. Carve pot roast into thin slices. Spoon onion mixture over pot roast. Garnish with parsley, if desired.
Adapted recipe fromThe Cook and the Gardener : A Year of Recipes and Writings for the French Countryside by Amanda Hesser
2 cups whole milk
2 cups heavy cream
1/2 cup citrus honey
2 teaspoons chestnut honey (optional)
5 egg yolks
16 sprigs fresh thyme
Heat the milk, 1 cup of cream and the honey in a heavy saucepan just before it begins to boil. Take off the heat immediately; add the sprigs of thyme and let it steep for about 30 minutes.
Strain the milk mixture, place it in a clean saucepan, and bring the milk mixture to simmer over medium heat.
n separate bowl, whisk the egg yolks. Gradually whisk hot milk mixture into yolk mixture; return to same pan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain into another medium bowl; chill covered until cold.
Process chilled custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container; cover and freeze.