By Lee & Lou Havlicek.
Lee & Lou Cook.
Here are some things we know about this week:
- It’s almost over, which is GREAT NEWS, because we’re feeling like the weekend cannot come soon enough. Only hours to go, folks.
- It’s now February, which means you should be listening to this song like it’s 1994. (Don’t worry if you missed celebrating the annual Sophie B. Hawkins Day—it’s not too late.)
- Using beer for braising isn’t new news, but no matter what other liquids we try, we always come back to the same conclusion: beer is better.
A low and slow cooking process gives the beer plenty of time to turn the brisket and vegetables buttery and delicious. As everything simmers, the flavors meld—meat and vegetables and beer become one of the most deeply satisfying one-pot meals known to humanity: the pot roast. The very words conjure sighs and drool.
For our vegetables, we’ve added our eternal roast staple: tomatoes, because the perfect braising liquid just isn’t complete without them. Whatever vegetables we add, starting with a tomatoey base is key.
Root vegetables are pretty much pot roast soul mates. Our favorites: sunchokes, potatoes, and carrots for great flavor and texture. Firm texture makes them ideal candidates for a long cooking process, and when they come out on the other side, they’ve turned creamy and tender, completing the comfort food equation and beautifully complementing the melt-in-your-mouth brisket you’ve just cooked up.
And hey, did we mention that all of this awesomeness can be yours for hardly any prep time at all? A little chopping, a few minutes of stovetop cooking, and your oven does the rest. What could be easier when you have a living room full of guests? Or, you know, just other things to do. If this isn’t having your meat and eating it, too, we don’t know what is.
Aces… For the recipe, and oh so much more Lee & Lou click here.