Benjamin Tanet’s slow-cooked roast blends savory, spicy, and fruity flavors to create a mouthwatering dish that is sure to warm your heart this winter.
About Benjamin Tanet of Chez Nous
Benjamin Tanet was born into a large Italian family of foodies. Growing up, the New Orleans native and his family were loyal patrons of Chez Nous since its founding in the early 1980s. While attending business school at Loyola, Tanet served as a part-time manager of the small, prepared food shop and, within a few short years, purchased the business along with its original recipes. Under his leadership, Chez Nous has become the premier catering and cuisine establishment that it is today and a fixture on the Magazine Street gourmet scene. 4739 Magazine St., New Orleans, 504-899-7303
5
servingsIngredients
- Palo Alto Roast
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2 1/2 lb boneless rump roast
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4 (slivered) garlic cloves
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1 fresh jalapeño, chopped
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2 Tbsp Worcestershire sauce
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1 qt beef stock
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1 tsp salt
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1 tsp paprika
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1/2 cup flour
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1/2 cup avocado oil
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1/2 cup parsley, chopped
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1 cup celery, chopped
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1 cup onion, chopped
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1 bell pepper, chopped
- Cranberry Conserve
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12 oz fresh cranberries
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2 fresh oranges, diced small with rind
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15 oz golden raisins
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8 oz granulated sugar
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3 lbs pecans, chopped
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1 cup water
Directions
- Palo Alto Roast
- Preheat oven to 350 degrees.
- Stuff roast with garlic, jalapeño, salt and pepper.
- Lightly salt the roast all over, dust with paprika and lightly flour roast all over.
- Put oil in a pan and brown well on all sides.
- Remove roast. Add flour and oil to the pan and make a roux. Once you have a dark roux, add onion, celery, and bell pepper to the pan.
- Return the roast to the pan and sprinkle with parsley and Worcestershire.
- Cover; bake for one hour.
- Add beef stock to the pan to adjust the consistency of gravy.
- Bake 2 more hours until tender.
- Cranberry Conserve
- Combine water and cranberries and boil for 30–45 minutes until berries pop.
- Add remaining ingredients and simmer for one hour until syrupy.
