Swedish Pot Roast
You don’t think of fine cooking when you think of Sweden, and yet this pot roast is one of my family’s all time favorites. It has a unique flavor, sweet and rich, and you need a pressure cooker to fix this. It is old fashioned, but the taste is amazing. It’s a great January kind of meal, served with potatoes and maybe some Rot Kohl / Red Cabbage.
3 lb. beef pot roast (7 bone preferred) or chuck or brisket
1 t. nutmeg
1 t. cinnamon
1/2 t. ginger
2 t. salt
1/8 t. pepper
2 T. cooking oil
1 cup water
2 onions, sliced
4 bay leaves
1 clove garlic, crushed
1/2 cup brown sugar
1/2 cup red wine or vinegar
Combine nutmeg, cinnamon, ginger, salt, pepper; rub into meat.
In pressure cooker, brown meat on both sides.
Add onion, garlic, brown sugar and water, wine and bay leaves. Close cover of pressure cooker, place regulator on vent pipe and cook 35 minutes with regulator rocking slowly. Let pressure drop.
4 – 6 servings over egg noodles, or cooked potatoes.
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Sounds good though, I been to Sweden and they do have some good food, I especially liked their venisson and pickled herring, among other delicacies.
Amer – I’m only allowed to eat pickled herring when my husband isn’t around! I am delighted to know you can get it here, and when he is going out of town, I often buy myself a little jar and indulge! It’s the Swede in me!
This is not a very pretty dish. It might look nicer served on a bed of the red cabbage . . . It’s just meat – and usually potatoes. Great rib-sticking, tasty stuff for the winter months.
Ummm. . . I like venison, too!
A “January kind of meal”?
*raises eyebrow*
LLLOOOLLLL, Kinan. January = cold = heavier meals that “stick to your ribs”, goes back to a time when people didn’t have good heating and needed food energy to go out and feed and animals, shovel that snow, harness up the horses to the sleigh, etc . . . or maybe I’ve been watching too much Deadwood!