From Scratch

I don’t know if food prices are rising in your country but they are in mine, and quite sharply. Sometimes the only way to stay within a budget is to use more economical cuts of meat, the really flavorful ones that are tough from frequent use on the animal but which become fork tender when cooked long enough for the connective tissue to melt.

That requires cooking in a little liquid at a low temperature, no more than 325 degrees F or 165 C. Some people like to use a slow cooker for all low-temperature cooking, but I prefer the oven when I am roasting more than simply cooking or braising, which uses more liquid. I suppose this could be finished in a slow cooker, on High, although I haven’t tried it. If you do, don’t skip the browning and stovetop work.

I used a marked-down shoulder of veal here, although beef or lamb could be used as well. I understand and respect those who choose not to buy or eat veal and I know some supermarkets in the UK have stopped selling it. We all have choices in the marketplace, whether it’s foodstuffs, country of origin or a particular retailer (my personal boycott), and I applaud those who feel strongly enough to vote with their wallets.

Ella’s Economical Shoulder Roast

1 -2 TB olive oil
1 shoulder Roast (3-4 lbs)
2 stalks celery, rough chop
1 medium onion or large shallot, rough chop
1 -2 carrots, rough chop
1 large clove garlic, minced
1 cup (8 oz) water
1 teaspoon marjoram (thyme is excellent with beef)
kosher salt and fresh-ground pepper

Place a rack in the center of the oven and preheat to 325F/160C.

In a Dutch oven or other large pan with a tight-fitting lid, heat the olive oil over medium heat until shimmering.

Add roast and brown well on all sides, long enough to develop the fond, or brown bits, on the bottom of the pan. Remove roast to a plate and set aside.

Add celery, onion and carrots; begin to scrape up the fond as the onion releases its moisture. Cook about one minute before adding the garlic and cooking briefly, until fragrant.

Carefully add the water and marjoram, stir well and bring to a boil. Return the roast and any accumulated juices to the pan, cover tightly and bake for about 3 hours, until fork tender.

Remove the meat to a serving platter and tent to keep warm while you make the gravy.

Let the pan liquids sit for about a minute, skim the fat from the top, then strain into a bowl, pressing the chopped vegetables through the sieve. Return the liquid to the pan and simmer vigorously until reduced by about half.

Serves 4 - 6

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Tags: beef, budget meals, slow cooking, veal