You know when it’s really cold and windy? Like when you feel the wind is going right through you and you are chilled to the core? Well that’s exactly how I feel after my sons’ swim practice! Sure it’s fun for them – they’re in a warmed pool. The poor parents – i.e. us – we stay outside freezing from the cold! And the wind! The pool deck is raised and it’s all out in the open and there’s nothing to break the wind 😦
As for my boys, they’re just loving it! It’s the first year for my younger son at swim practice and he’s having a lot of fun learning and jumping. My elder boy, he’s been at it for 2 years and had his first official assessment. He did great 🙂
After a fun filled and freezing day at the pool,
coming home to a heart-warming meal is all I really want. And my pot roast does just that! Warms you from the inside out thanks to the lovely broth 🙂
This is one of my familys’ top 10 fav meals! Tender and tasty and ready with a side of veg & potatoes, all cooked in 1 pot!
The traditional way of serving this dish in Egypt, is to serve the meat sliced & cold hence the name “cold meat” or “lahma barda” and blitz the veg and broth to make a gravy (my mums way) or exclude the veg all together with the exception of the onions & garlic as aromatics for the broth the meat is cooking in. Usually its cooked in a pot for hours to get the notoriously tough cut to become tender or in an oven.
To me that meant, at the end of a loooong cooking session, I had only meat, the broth too watery and still had to make sides.
So I played around with the recipe. After many try’s & attempts at cooking the notorious eye round roast “ عرق بارد / تريبيانكو” I landed on
the pressure cooker method to get lovely and tender and most importantly consistent results. Added the carrots & potatoes to the broth to cook & be served along with the meat. And I slice the meat straight after standing it so it’s nice and warm when served. The seasoning & addition of garlic gives the roast a lovely flavor and the searing makes it a real roast as opposed to boiled beef. They only thing I make alongside then is the steamed rice which literally takes minutes.
And there you have it!
A full winter, warm-the-cockles-of-your-heart meal!
And if you don’t have a pressure cooker? Not a problem, just cook it in a regular pot. It just takes more time that’s all.
I hope you enjoy this glorious winter dish as much as we do!
Recipe: Pot Roast, My Way!
Riham's Messy Kitchen! 