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Home Cooking

"Pot roast" with marrow - advice?

violin | Jan 30, 201607:44 AM     9

My father is older, and he longs for recipes made by my mother, who is now passed away. A variation on the pot roast recipe. Since my father's memory is not so good, I am hoping someone here can direct me to a recipe or give me pointers to help adapt a standard recipe. My mother was a basic cook. I'm a little more adventurous, but not very fancy.

What my Dad remembers is a roast with the bone still included, as he realized the wonderful flavor that developed in the sauce/potatoes reflected the marrow. No place in my area can provide a roast with the bone intact. But I did recently see at Whole Foods that beef shanks can come with a nice large bone with a lot of marrow. I thought I could throw that cut in with a more traditional meat cut used for a pot roast, or just use ?2-3 beef shanks with generous meet surrounding the bone as the "roast"? Thoughts? Or is that too much marrow relative to meat? And when cooking with marrow, when during the cooking process do I release it from the bone so it can integrate with the other components?

Next, my Mom's "pot roast" was fairly improvised, and was not cooked on the stove top and/or finished in the oven, but was cooked in an electric frying pan for initial searing and then was covered for slow cooking. Thoughts? My Dad is fixated that I need to use this frying pan, but I suspect that isn't a critical variable.

And finally, my father recalls using TONS of sweet red wine, that was reduced down. Like a more than a traditional bottle..... and this contributed to an unusual blackening of the meat surface, essentially coated with a relatively sticky, sweet/savory substance that he loved, particularly in combination with the marrow and the potatoes.

So...

Any pointers on getting/using marrow in my roast? And which cuts?

Electric frying pan - yeah or nay?

Any recipe recommendations that include a crazy high amount of wine added?

I have to admit, that I was not a fan of this recipe as a child. A little too fatty for me, so I will try to remove more of the fat that separates out. But boy, the potatoes were truly delicious with that marrow, if that is the secret.

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