Saturday, January 19, 2013

Green sauce with brown food

I cook a pot roast a little less frequently than once in a blue moon (which, it turns out, occurs more often than one might think - it's the second full moon of a month and occurs about once every 2.7 years). I make a pot roast about once every 4.3 years.

It's good, too. I used chuck, browning it first, before adding a waterfall of dry vermouth, some whole shallots and bay leaves. After this had been in a 350'F oven for two hours I added the vegetables - celery, carrots, potatoes. The watercress was whizzed up with garlic and lemon juice, salt and some sugar for a fresh salsa verde/chimichurri/green sauce, which we splattered over the thin slices of meat.

I like to tell myself that, just as the potential artery clogging and carcinogenic meat actions begin to happen, the green sauce packed with vitamins and antioxidants comes along and WHAP! - nails them on the head.



  1. Don't you just love vermouth for cooking? It's my go-to wine most of the time.

    We had at least one blue moon in2012 and for some reason i am thinking there were two. Some additional research needed there.

    1. I also seem to remember two - and the next ones are in 2015, and two again...Yes, vermouth. Lovely stuff.

    2. There's a rumor about that one can also drink vermouth ... who knew?

    3. that's just wild talk.

  2. The green sauce look delicious! I make myself such green sauces with variety of ingredients; I know that they are good and healthy :) Greetings from Poland!

  3. You also need some since crusty bread with that for sopping up the juice and that lovely green sauce! We're making beef stew today for our once in a blue moon dish. It's in the oven right now.

  4. oh, the elusive green sauce again, for a chunk of beef....and again, no recipe for my tiny mind to follow!


Comments left 4 days or later after a post's publish-date will be moderated (purely for spam control). Please be patient, you will be seen!

Related Posts Plugin for WordPress, Blogger...