Caramelizing shoulder roast with propane torch.
Four and a half hours later at 170*f roast is finished with a ten minute flash at 500*F to finish crust.
Covered and resting for an hour.
Dripping for gravy
Adding cup of red wine , a cup of beef stock a 1/2 cup bourbon
Flaming off Bourbon
Thicken with roux, finished sauce with heavy cream and butter.
Potatoes about to be mashed with kosher salt, black pepper, fresh thyme, cream and butter.
Potatoes and sauce in large bowl.
Roast thinly sliced, piled on potatoes and garnished with fresh thyme.
Cheers
ken
Four and a half hours later at 170*f roast is finished with a ten minute flash at 500*F to finish crust.
Covered and resting for an hour.
Dripping for gravy
Adding cup of red wine , a cup of beef stock a 1/2 cup bourbon
Flaming off Bourbon
Thicken with roux, finished sauce with heavy cream and butter.
Potatoes about to be mashed with kosher salt, black pepper, fresh thyme, cream and butter.
Potatoes and sauce in large bowl.
Roast thinly sliced, piled on potatoes and garnished with fresh thyme.
Cheers
ken
Last edited by a moderator:
Nice Looking Spread...
