One 4-pound boneless chuck roast
Kosher salt and cracked black pepper
2 tablespoons vegetable or olive oil, plus more if needed
2 carrots, chopped
2 celery ribs, chopped
1 yellow onion, chopped
1 bundle various fresh herbs, such as tarragon, rosemary, parsley, tied with twine
4 cloves garlic, chopped
1 cup dry red wine, such as cabernet sauvignon
2 1/2 cups low-sodium beef broth
2 cups watercress
1 cup picked fresh parsley leaves
Lemon juice, for drizzling
Olive oil, for drizzling
Salt and freshly cracked black pepper
1/4 cup sliced almonds, toasted
Risotto Cakes, for serving, recipe follows
3 cups low-sodium chicken broth
3 tablespoons unsalted butter
2 large shallots, minced (about 1/2 cup)
1 cup Arborio rice
3/4 cups dry white wine
5 ounces frozen peas, defrosted
1/3 cup lemon juice
1 tablespoon lemon zest
1 1/4 cups freshly grated Parmesan
4 ounces low-moisture shredded mozzarella
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
2 eggs, beaten
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying
BreAnn P.
I saw this recipe years ago and it was a favorite among guests and family. It has now become a tradition.
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