Show KNACK OF COOKING i Pot Roast Best if Cooked By Slow and Moist Heat By ANNA BINES SINES What do you cook for th the famIly family family fam fam- ily when you want a good homey dish dishi that fills all the requirements requirements requirements require require- ments for flavor and good cating cating eating cat cat- ing and suits the budget as aswell aswell aswell well Why a savory pot roast of course and no bigger hit can you make The meaty flavor and d filling qualities are favorites favorites favorites favor favor- ites with everyone from dad on down to the youngest family member Though Tho pot roast is one of the most popular meats its it's actually a misnomer to speak of at pot roasting it The method that's used for cooking the pot roast and many other cuts of meat as aswell aswell aswell well is actually braising This is a long slow method of at moist heat cookery that's used to make cuts more tender ender or to bring out the fullest flavor Cooked by Braising Almost every kind of at meat has its contribution to make male to the family of braised favorites In beef there are arm and blade pot roasts round steaks beef short hort rib ribs and stuffed beef beet steaks Most cuts of veal are cooked by this method to make malc them tender and flavorful veal flavorful veal breast veal loin rib and shoulder shoulder shoulder der chops and veal steaks and cutlets Pork is another meat that's Menu tenn Savory Sa Pot Roast Brown Gravy Cucumber Beet-Cucumber Relish Creamed Onions Head Lettuce Salad Blue Cheese Dressing Spice Cake Milk Coffee cooked by this same method First of oC all are pork sh shoulder ulder steaks then pork loin and rib chops sparerIbs and pork tender tender- loin And lamb t to o. o tender as asit as' as asIt asit it is is has its share of cuts that are best when cooked by brais brats braising ing lamb lug lamb neck slices and the delectable lamb shanks How to Braise Heres Here's how to go about braising braising braising brais brais- ing your favorite meat Brown it first slowly and thoroughly in m hot lard or drippings This brownings adds to the color and flavor of the meat when its it's completely cooked and because a certain amount of the brown is js cooked out during the braising process its it's important to be sure its it's well browned first If the cut happens to be one which has hasan hasan hasan an adequate amount of ot fat it isn't necessary to add fat before browning Then add a small amount of liquid and cook slowly until ten ten- der Its It's not necessary to drown the meat during this cooking cooking- in fact its it's much better to add more liquid later if it its it's needed A pot roast requires about three to four tour hours cooking before it is III tender though some of the smaller cuts require less time A pot roast or any other braised favorite is a prime example example example ex ex- ex- ex ample of at meat that can be subtly flavored during the cooking cooking cooking cook cook- ing process Liquids Liquid such as meat stock milk cream cream sour cream diluted vinegar vegetable juice and juices and syrups from fruits may be used to cook the meat All AU lend a definite air to the finished me meat t. t Spices and seasonings too lend a charm of ot their own Savory Sa Pot Roast Heres Here's a recipe for pot roast made savory with garlic and bay leaves Its It's a favorite that you'll w want nt to serve again and again pound 4 arm or blade blade- pot roast 2 onions sliced 1 clove garlic sliced 2 tablespoons lard or drip drip- pings plugs Salt and pepper h cup raisins 2 bay leaves 1 cup boiling wat water r. r Brown onions and garlic In lard or drippings Brown meat o on all sides Season Add raisins bay leaves and water Cover tightly and simmer three hours hour or until tender Add liquid if it necessary Remove Remo meat strain and measure liquid For each cup add 2 tablespoons s flour lour Cook until thickened stirring con constantly Serve gravy with meat |