Plum Pot

[talon]

While I'm considering a follow-up to my "That's Privilege, Not Persecution" post (because there's more I want to say), I thought I'd share two of my favorite fall recipes.

One is a plumy pot roast using a tougher cut of beef (it also works surprisingly well with a tough old hen). While I don't consider a chuck roast to be a tough cut of meat, there are those who do, so I'm giving this recipe with a chuck roast - use it bone in or boneless.

1 chuck roast, around 3 -4 pounds
8 plums, pitted and sliced
1/2 cup carrot juice
1/2 red wine (use white or rose for chicken)
15 whole garlic cloves, peeled

This can be cooked stove-top or in an oven. Stove-top, use a covered pot, and simmer on low for 4 or 5 hours - or put in a crock pot on high for an hour, then set to low for 6 - 8 hours (you may want to up the liquids if using a crock pot). In the oven, cover the roasting pan and set it to 325ºF for 2 or 3 hours. It will come out tender, juicy, and flavorful.

Pork Belly Cooked German Style

2-3 pounds of pork belly
1-2 vidalia onions
5 -6 carrots
2 ribs celery
4 3" sprigs of fresh rosemary
4 2" sprigs of fresh thyme
4 whole garlic cloves, peeled
2 cups herb broth (or chicken broth)

Thinly slice the onions and pile in the roasting pan. Cut the carrots and celery into decent chunks and lay around the onions. Place the garlic around in the onion. Lay on the herb sprigs. Score the fatty part of the pork belly and place it, scored side up, on top of everything. Pour the herb broth over the pork belly. Cover in foil. Bake in the oven at 350º for 2 -3 hours. The pork belly will be very tender and should be very flavorful. You can slice the pork belly and serve it with a side of the onion/carrot/celery mix, and a pile of pasta. Use the leftovers for a stew.