Michael Symon's Carnivore: 120 Recipes for Meat Lovers

Michael Symon's Carnivore: 120 Recipes for Meat Lovers

by Michael Symon, Douglas Trattner


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Product Details

ISBN-13: 9780307951786
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/16/2012
Pages: 256
Sales rank: 548,720
Product dimensions: 7.72(w) x 9.56(h) x 1.09(d)

About the Author

Michael Symon is a cohost of ABC’s The Chew and, on Food Network, an Iron Chef on Iron Chef America and a host of All-Star Academy. He is the chef and co-owner of Lola and Lolita in Cleveland, Roast in Detroit, and numerous locations of B Spot Burgers and Bar Symon. He is the author of Michael Symon’s Live to Cook, Michael Symon’s Carnivore, and Michael Symon’s 5 in 5.

Read an Excerpt

Pot Roast with Carrots, Shallots, Mint & Lemon

Serves 6 to 8

On a blustery winter day in Cleveland, nothing gets my family and friends around the kitchen table faster than a flavorful pot roast. This is the ultimate comfort food, and as it slowly simmers away on the stove, intoxicating aromas fill the entire house. I love to serve this dish on a big platter garnished with all the melted carrots and shallots from the pot. I finish it with lemon zest and mint leaves to brighten it up and cut through the roast’s rich goodness. Try this dish and I’m sure it will become a cold-weather staple in your home like it has in mine.

1 (5-pound) chuck blade roast, silver skin removed

Kosher salt

1 pound slab bacon, cut into large dice

8 medium carrots, peeled and cut into 2-inch pieces

20 shallots, peeled

5 garlic cloves, smashed and peeled

2 teaspoons coriander seeds

2 bay leaves, fresh or dried

2 cups apple cider

4 (12-ounce) bottles of wheat beer

10 sprigs fresh thyme

About 2 quarts chicken broth, preferably homemade (page 163)

1 cup fresh mint leaves, torn

Grated zest of 2 lemons

1. Season the roast liberally with 2 tablespoons salt and refrigerate overnight.

2. An hour before cooking, remove the roast from the fridge.

3. Preheat the oven to 350°F.

4. In a large Dutch oven, cook the bacon over medium heat until slightly crispy. Remove the bacon and set aside, leaving the drippings in the pan. Dry the roast with a paper towel and begin to brown it in the bacon fat for 2 minutes per side. When browned on all sides, remove the meat and set aside.

5. Add to the pot the carrots, shallots, garlic, and a pinch of salt and cook until the vegetables begin to caramelize, about 4 minutes. Add the coriander and bay leaves and cook for another minute. Deglaze the pot with the apple cider, scraping up the browned bits on the bottom of the pot with a wooden spoon. This gives the dish more depth and richness. Add the beer and thyme and bring to a simmer.

6. Return the roast to the pot along with the cooked bacon and enough broth to cover the meat. The braising liquid will reduce considerably while in the oven. Cover the pot and put in the oven. Cook until the meat is tender, 3 to 4 hours, basting every hour. Remove from the oven and skim off the excess fat.

7. Carefully move the roast to a large platter. Spoon the vegetables and sauce on top, discard the bay leaves and thyme, and garnish with the mint and lemon zest.

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Michael Symon's Carnivore: 120 Recipes for Meat Lovers 3.8 out of 5 based on 0 ratings. 11 reviews.
Anonymous More than 1 year ago
Very informative on how to shop and cook different cuts of meat. The side dished are very tasty as well! Recommend for anyone who wants to expand their knowledge of cooking meat the right way!
Anonymous More than 1 year ago
On a scale of 1-10, I would rate Michael Symon's Carnivore a 20. I have "(N)oodles" of cookbooks, and Carnivore is my best and favorite. All cookbooks should be this well written. My highest compliments to Chef Symon.
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