Tyler Florence is a celebrity chef and television host, who hosted a number of cooking shows on the Food Network. Tyler specializes in American, Italian, contemporary and Tex-Mex cuisine and has shown his culinary skills in an array of cooking shows.
Tyler Florence is a great cook and later his extraordinary culinary skills made him the Dean of culinary education at COPIA: The American Center for Wine, Food and the Arts. So, if you want to cook something absolutely delicious and give a restaurant-touch to it, then you must follow this wonderful recipe of Tyler Florence. In this recipe, Tyler cooked a soft and juicy pot roast with creamy beef stock risotto. This is a perfect meal for spending cozy time with family and is sufficient to feed 6 hungry people.
Difficulty level: Easy
Preparation time required: 40-45 minutes
Cooking time required: 2 ½-3 hours
1 Dutch oven or heavy pot with lid
1 wooden stirring spoon
1 wire mesh strainer
1 deep skillet
1 large cup
3 lb. of beef shoulder
2 large white onions, peeled and sliced
2 fresh rosemary sprigs
2 quarts of beef stock
3-4 carrots, quartered
3 large cloves of garlic, smashed
1 cup of marsala wine or red wine
3-4 stalks of celery, cut into large sticks
Kosher salt, to taste
2 fresh thyme sprigs
2 bay leaves
Extra-virgin olive oil
Freshly ground black pepper
For the Risotto
2 cups of uncooked Arborio rice
1 medium-sized onion, finely chopped
6-8 cups of braising stock (skimmed, strained and heated)
½ cup of chopped fresh Italian parsley
Extra-virgin olive oil
1 cup of dry white wine
4 fresh thyme sprigs, chopped
Kosher salt, to taste
½ cup of freshly grated parmiggiano reggiano cheese
Freshly ground black pepper, to taste
Method of Cooking
1. Place a heavy pot or Dutch oven on the hob and drizzle generous amounts of extra-virgin olive oil in it. Add the butter to the oil in the Dutch oven and let it melt completely. Tilt and swirl the Dutch oven to coat its base with the oil and butter mixture and then light up the flame. Set the flame on medium and let the oil heat up. While the oil is heating up, take the beef shoulder steaks and season them nicely on both sides with a pinch of salt and freshly ground black pepper.
2. Rub the seasonings on both the sides of the beef steaks and then put the steaks into the Dutch oven. Sear the beef steaks for 7-8 minutes or until they develop a nice brown crust on the outside and then flip them over to sear the other side as well. While the beef steaks are searing, take the vegetables and chop them.
First peel the onions and cut them in half along the grain and then smash the garlic cloves with the back of the knife. Then take the carrots and cut them in quarters lengthwise. Similarly, chop the stalks of celery into long sticks. Then add the fresh rosemary and the fresh thyme sprigs to the searing beef steaks.
3. Then add the smashed cloves of garlic, onion halves, celery sticks and the quartered carrot pieces. After that, drizzle the marsala wine over the vegetables and the steaks. Follow that by adding the beef stock. Once everything is added, cover the Dutch oven with a lid and let the steaks simmer on medium low heat for 2 ½-3 hours and keep basting the meat with the cooking liquid after every 30 minutes. Cook the meat for the stated time period or until the beef steaks turn fork tender.
4. While the beef steaks are braising in the stock for the last 40 minutes, take the onion and rinse it very nicely under water. Cut the onion in half and then peel off its skin. Cut off the basal plate and the tip of the onion and then slice it thinly. Then assemble the slices in a bunch and chop them into very fine pieces. After that take a large and deep skillet and put 3 tablespoons of extra-virgin olive oil in it. Turn the knob to light up the flame and then set it on medium. Swirl the skillet once or twice to spread the oil in it and then add the chopped onions to the oil once it heats up.
5. Sauté the onions for 4-5 minutes or until they turn soft and translucent and then throw-in the rice. Stir the rice to coat each grain with the oil and then add the thyme sprigs and the wine. Give a brief stir to the mixture and then let it cook on medium heat for 5 minutes or until the entire alcohol cooks out. Take a look at the meat and if it is prepared by now, turn off the flame and then skim out the scum collected at the surface of the cooking liquid. Then take out a few cups of the braising stock from the Dutch oven and strain that through a fine sieve.
6. Once done, add 1 cup of the strained braising stock to the rice in the skillet. Stir the mixture and let the rice cook until it absorbs most of the stock. Once the rice turns a little dry, add-in another 1 cup of the braising stock. Cook the rice once again until it absorbs the entire stock. Continue adding 1 cup of stock at a time and after that, cook the rice for 10-15 minutes or until it turns soft. The rice grains should turn soft and creamy but they should still have a little bite to them.
7. Once done, season the risotto with a pinch of salt and freshly ground black pepper. Finally, add-in the butter, fresh chopped Italian parsley and a generous amount of freshly grated parmiggiano reggiano cheese. Stir all the things together to mix nicely and then serve the risotto in individual serving bowls. Then take out the beef steaks and slice them across the grain. Plate the dish by serving the pot roast beef steak slices over the risotto. Finally, sprinkle a little freshly ground parmiggiano reggiano cheese on top of each serving bowl and serve warm.