Tonight's dinner at the Wilkerson Estate was Roast Beef Carbonnade with a slight twist to our tastes. (Technically, my tastes).
Since this isn't really a cooking blog, I'll just hit the highlights and say I used a beef shoulder roast cut in large chunks, 2 large onions, 6 Yukon gold potatoes, bacon chunks, 5 carrots, 1 bottle of beer, 1 cup of beef broth, and a spoonful of chopped garlic.
The inspiration for this meal came from the Food Channel's Melissa d'Arbian's recipe Pot Roast Carbonnade which I watched her make this week on her show Ten Dollar Dinners.
I think what hooked me into making this recipe was that one of the first things she did was cook the slab bacon in large lardons, remove them and then add the slices of two onions. The aroma of those cooking always excites my tastbuds! From there on I pretty much followed her recipe except that I added the potatoes and didn't add 6 prunes and dried thyme. The last two I didn't have in my pantry.
I think the whole thing was a success though, so Jim said.
