Orange Madeira Pot Roast Recipes

Steps:

• Preheat oven to 350°F. Sprinkle roasts on each side with salt, pepper, and 1 teaspoon sugar. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Add roasts. Cook until brown, about 8 minutes per side; transfer to plate. Add 1 tablespoon oil and onions to pot. Sauté until dark brown, stirring often, about 10 minutes. Mix in vinegar and allspice; boil until reduced to glaze, scraping up browned bits. Add broth, orange juice, and tomato sauce; bring to boil. Return roasts and accumulated juices to pot. Scatter dates around roasts; sprinkle with parsley.
• Cover pot; place in oven. Braise roasts 1 hour. Turn roasts over, cover, and braise until tender, about 1 hour. Tilt pot; spoon off fat from top of sauce. Cool uncovered 1 hour. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold; cover and keep chilled.
• Preheat oven to 350°F. Transfer roasts to board, scraping sauce into pot. Cut crosswise into 1/2-inch-thick slices; overlap slices in baking dish. Spoon sauce over. Cover; rewarm about 25 minutes.

Steps:

• To make the goose:
• Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
• Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
• Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
• Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
• Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
• To make the shallots:
• Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
• Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.

Steps:

• In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin.
• Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator.
• Remove meat from marinade; reserve liquid.
• Heat oil and butter in a large skillet on high; brown meat on all sides.
• Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top.
• Cover and cook on low for 9 to 11 hours, or until meat is tender.
• Remove to a warm platter and prepare sauce.
• Turn slow cooker/Crock Pot to high.
• Combine cornstarch and water; stir into the sauce mix.
• Add Madeira and orange slices and continue cooking for 15 minutes.
• Taste and adjust seasonings.
• Pour sauce over meat.
• Serves 6 to 8.

Steps:

• Drain 1 cup ripe olives, reserving liquid. Chop ripe olives finely. Mix with parsley, cheese, 2 teaspoons chili powder, salt and garlic.
• Make about 15 slits in roast, and force ripe-olive mixture down into slits.
• Brown roast slowly on all sides in an oiled skillet or Dutch oven. Drain off and discard fat.
• Add onion to meat and brown lightly. Mix tomato sauce with 1/2 cup liquid reserved from olives and remaining teaspoon of chili powder and pour over roast. Heat to boiling, reduce to low heat and cover pan. Simmer about 2 hours or until meat is tender, basting once or twice.
• Pare and cut carrots into thick diagonal slices. Wash zucchini and cut into halves. Add carrots to meat 30 minutes before meat is done. Cook 15 minutes, then add zucchini and remaining olives and cook 15 minutes longer.
• When meat and vegetables are tender, remove to heated serving dish. Skim fat from remaining pan liquid. Mix flour with 2 tablespoons cold water. Add a little of the hot liquid, then combine with remaining liquid in pan. Cook, stirring until mixture boils and thickens. Serve sauce over meat and vegetables.

Steps:

• Cut roast in half; sprinkle with salt and pepper. Place in a 5-qt. slow cooker. In a small bowl, combine the orange juice concentrate, honey, cloves and nutmeg; pour over pork. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until meat is tender. , Remove meat to a serving platter; cover and keep warm. Skim fat from cooking liquid; pour liquid into a small saucepan. Combine flour and cold water until smooth; stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Steps:

• Brown meat slowly on both sides in hot butter or oil.
• Add onion and garlic.
• Cover and cook 20 minutes.
• Pour tomato sauce, orange sections, honey and grated rind over meat. Sprinkle with salt, spices and pepper.
• Cover and cook slowly until meat is tender, about 2 hours longer.
• Transfer to heated serving platter.
• Garnish, if desired, with orange slices and wedges, watercress or parsley.