Gingered pot roast

Another appealing recipe from John Gonzales. It is best if the beef is given three days in the refrigerator so the flavor of ginger can permeate the meat. In a pinch at least give it overnight. For six.

• a 3 lb slab of chuck
• about 1½ inches peeled gingerroot cut into matchsticks
• salt and pepper
• 2 Tablespoons unsalted butter
• 2 Tablespoons neutral oil
• 2 peeled and chopped carrots
• 2 chopped celery stalks
• a big sweet chopped onion
• about a Tablespoon minced ginger (from a jar is fine)
• 2 Tablespoons flour (preferably Wondra)
• 1 cup ginger beer (see the notes)
• 1 cup beef stock
• ½ teaspoon or more dried ground ginger (optional)

1. Cut slits all over the beef, fill them with the matchsticks, shove the studded meat into a plastic bag, remove as much air as possible, seal the bag and refrigerate it for 3 days.

Preheat the oven to 325˚.

2. Season the beef generously with salt and pepper.
3. Melt the butter into the oil over high heat in a heavy pot (cast iron is ideal) big enough to hold the beef.
4. Brown the beef on all sides, take it out of the pot and pour off excess fat (you want about 2 Tablespoons),
5. Reduce the heat to medium and throw the vegetables into the pot followed by the minced ginger.
6. Cook the vegetable mixture until it softens, usually in about 5 to 10 minutes.
7. Stir in the flour and cook the mix until the flour loses its raw color.
8. Pour on the ginger beer and stock, increase the heat to high and bring the liquid to a boil.
9. Add the beef to the liquid, bring it back to a boil, then tightly cover the pot and shove it in the oven until the beef is tender, usually in 2½ to 3 hours.
10. Remove the beef and tent it with foil
11. Strain its liquor into a heavy pot and boil it up over medium high heat while you check the seasoning (it may not need salt, remember step 2) and add some ground ginger if you want.
12. Whisk the sauce until it becomes thick enough to coat the back of a big spoon, usually in about 5 to 10 minutes.
13. Serve the beef with its sauce.

Notes:

-Gonzales does not say so, but the best ginger beer for this recipes is Crabbies because it contains alcohol. Good nonalcoholic ginger beers include Goslings and other products from Jamaica.

-He uses half the celery and onion.

-Louisiana cooks cheat by enriching stocks with Kitchen Bouquet. You can too by pouring some into the pot at step 8.