Makes 6 main-course servings
1 chuck blade roast, about 5 pounds
1 piece fatback with rind, about 2 pounds, optional
1 bunch parsley, finely chopped, if larding roast
4 cloves garlic, minced and then crushed to a paste, if larding roast
1 large onion, sliced
1 large carrot, peeled and sliced
6 cloves garlic, crushed
1 bottle (750 ml) dry white wine
4 cups chicken broth (page 316), reduced to 2 cups
3 slender carrots, peeled and sliced
One 10-ounce package pearl onions, blanched in boiling water for 1 minute, drained, rinsed under cold water, and peeled
Trim away the silver skin and excess fat from the roast. Season all over with salt and pepper and set aside. Cut away the rind from the fatback and reserve the rind. Cut the fatback into sheets about 1/4 inch thick, then cut the sheets lengthwise into strips, or lardons, about 1/4 inch on each side. In a bowl, mix together the lardons, parsley, and minced garlic; cover and marinate in the refrigerator for at least 3 or 4 hours or preferably overnight.
Place the roast in a shallow bowl and add the sliced onion, sliced large carrot, bouquet garni, crushed garlic, and wine. Cover and marinate in the refrigerator for at least 3 or 4 hours or preferably overnight.
Preheat the oven to 450°F. Remove the meat and vegetables from the marinade; reserve the wine and bouquet garni. Using a hinged larding needle, lard the roast with the lardons as shown on page 15.
Select a heavy ovenproof pot just large enough to hold the meat and line the bottom with the fatback rind, skin side up. Place the vegetables from the marinade on top of the rind, and put the roast on top of the vegetables. Place the pot in the oven and roast, uncovered, for about 11/2 hours, or until the meat releases juices that caramelize (but don’t burn) on the bottom of the pot.
Remove the pot from the oven and reduce the oven temperature to 275°F. Remove any fat from the pot with a bulb baster or large spoon, and then add the broth and the wine and bouquet garni from the marinade. Bring to a gentle simmer on the stove top. Cover the pot with a sheet of aluminum foil, pressing it down slightly in the middle so that moisture will condense on its underside and drip down onto the exposed parts of the meat, and then with a lid.
Return the pot to the oven and braise the roast for 11/2 hours. Check occasionally to make sure the liquid is not boiling, and if it is, turn down the heat. Turn the roast over gently, so the meat that was above the liquid is now submerged, re-cover the pot with the foil and the lid, and continue to braise for about 1 hour longer, or until the roast is easily penetrated with a knife.
Transfer the roast to a smaller ovenproof pot, moving it gently so it doesn’t fall apart. Strain the braising liquid into a glass pitcher and skim off the fat with a ladle. Or, ideally, refrigerate the braising liquid at this point and then lift off the congealed fat in a single layer. Pour the degreased liquid into a saucepan, bring to a simmer, and simmer, skimming off any fat or froth that rises to the surface, for about 30 minutes, or until reduced by about half. Meanwhile, raise the oven temperature to 450°F.
Pour the reduced liquid over the meat, and add the sliced slender carrots and pearl onions. Slide the pot, uncovered, into the oven and cook the roast, basting it every 10 minutes with the liquid, for about 30 minutes, or until the roast is covered with a shiny glaze and the carrot slices and pearl onions are tender.
Remove the roast from the oven. Using two spoons, serve in warmed soup plates surrounded with the braising liquid and topped with the carrot slices and pearl onions.
Variations: You can vary this recipe by using additional or different aromatic vegetables, such as onions or turnips; using cider, beer, or broth in place of the wine for the braising liquid; trading out the thyme for marjoram in the bouquet garni; or garnishing with mushrooms, haricots verts, leeks, or other vegetables in place of the carrot slices and pearl onions.
Reprinted with permission from Meat: A Kitchen Education by James Peterson, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: James Peterson © 2010