The first step entailed the pleasant task of trying to locate a chuck roast equivalent in BA. The chuck comes from the shoulder of the bife. Specifically, we were looking for something from the first 5 ribs.
Tom said that discussing our meat requirements would surpass his butcher Spanish capabilities, so he enlisted my aid. Armed with a picture of meat cuts superimposed over a cow, I marched in and started quizzing the hapless young man behind the counter at the Avicar. (You could tell that he was wondering why he had the misfortune of drawing us as clients!)
After much debate, we decided that the aguja roast was the closest approximation, and we examined the hunk of meat he pulled out of the case and dickered over which 2 kg section we were going to cut off based on rib indentations.
Meat secured, we returned to the house to begin a day of cooking. Reducing a whole bottle of wine…crisping some pancetta to render grease…browning the hunk o’roast…slapping it all in a pot with some herbs…adding carrots…cooking pearl onions and mushrooms separately in butter and sugar, eventually browning and glazing them (wow)…removing the meat…reducing the cooking sauce…slightly thickening the jus with some gelatin. (I was skeptical, but it was perfect.)
Verdict? TO FREAKING DIE FOR. It was really amazing, probably the best pot roast we have ever made. (And, Tom’s new favorite recipe.)