Pot Roast Madeira (Recipe)

Ingredients

1 cup chopped onion

1 tablespoon finely shredded orange peel

1/2 cup orange juice 

1/2 6-ounce can (1/3 cup) frozen orange juice concentrate, thawed

1/3 cup water

1 teaspoon salt

1 teaspoon sugar

1 teaspoon ground coriander

1/2 teaspoon pepper

1/4 to 1/2 teaspoon ground cloves

1/4 teaspoon ground cumin

1 3 1/2-pound beef chuck roast

1 tablespoon cooking oil

1 tablespoon butter or margarine

1/4 cup water

2 tablespoons cornstarch

1/4 cup Madeira

Orange slices (optional)

Steps

1. In a blender container or food processor bowl, combine the onion, orange peel, orange juice, orange juice concentrate, 1/3 cup water, salt, sugar, coriander, pepper, cloves and cumin.  Cover and blend or process until nearly smooth.

2. Trim the fat from the meat.  Place the meat in a large bowl or shallow baking dish and pour the orange juice mixture over it.  Cover and marinate in the refrigerator for 4 to 6 hours, turning the meat occasionally to distribute the marinade evenly. 

3. Drain the meat, reserving marinade.  Pat the meat dry with pepper towels.

4. In a 4 1/2-quart Dutch oven, heat the oil and butter or margarine over medium high heat.  Add the meat and brown well on all sides, about 4 minutes per side.  Drain off the excess fat and discard.

5. Pour the reserved marinade over the meat and bring to a boil.  Reduce the heat and simmer, covered, for 2 to 2 1/2 hours or until the meat is tender.  Transfer the pot roast to a warm serving dish and cover to keep warm.

6. Stir together the 1/4 cup water and the cornstarch; stir the mixture into the cooking liquid.  Add the Madeira.  Cook, stirring constantly, until the sauce is thickened and bubbly.  Cook and stir for 2 minutes more.  Garnish with orange slices, if desired.

Tips:

Be sure to shred the peel from the orange before juicing it.  You'll need 1 large or 2 medium oranges for the peel and fresh juice.  Before juicing the oranges, leave them at room temperature for 30 minutes.  Then, roll the fruit on the counter under the palm of your hand a few times to encourage the juice to flow.  For convenience, place the juicer on top of your measuring cup.

Cutting the meat for serving will be easier if you let the roast stand about 15 minutes after removing it from the oven.  Place the meat on a non-wooden cutting surface and hold it steady with a carving fork.  Using a long, sharp knife, cut slices across the grain.