POT ROAST OF BEEF BUCKINGHAM - (PRINCESS DIANA OF ENGLAND)
In 1983, the upscale Spanish magazine, Vanidades, dedicated its centerfold and cover to young Princess Diana, with tender photographs of Prince William at his baptism. The article detailed her commitment to the royal duties expected of the wife of the heir to the Crown of England. Vanidades was given the exclusive rights to publish Prince Charle's favorite menus, prepared by the chefs at Buckingham Palace, in honor of his marriage to Lady Diana Spencer. There was never an expectation that the future queen would enter the kitchen to cook them herself, but, rather, that she would instruct her staff to please her husband's palate. When the editor of the magazine asked me to recreate these dishes and display them on my personal collection of English Silver and china to photograph at my home, I was very flattered. Ingredients measured in British grams and gills, were changed into American equivalents. Lengthy directions were clarified and directions written into sequence. The magazine then translated all into Spanish for the readers of the popular Central and South American magazine.
POT ROAST OF BEEF BUCKINGHAM
Yield: Approximately 6 servings
3 pounds round, flank, chuck, or butcher = s choice of beef for boiling
2 pounds beef neck bones
2 large onions, cubed
3 large carrots, chopped into 1 inch squares
3 celery ribs, cut into 1 inch squares
1 clove garlic, minced
A handful of parsley leaves
1 teaspoon Kosher salt
1 teaspoon black pepper
4 cups water (1 quart)
2 pounds baby or cut carrots
12 small red potatoes
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup golden raisins
Chopped parsley for garnish
Cherry tomatoes for garnish
1 cup white horseradish or horseradish mixed with mayonnaise to taste
||Place first 10 ingredients into a large pot. Bring to a boil, uncovered. Skim any foam that rises to the top. Cover. Reduce heat to medium high. Boil gently 2-3 hours, or until meat is tender. Cool to room temperature.
||Cook carrots and potatoes until tender in water to cover. Pour off water.
||Carefully remove meat to a warm platter. Skim off fat from the cooled gravy. Strain 2 2 cups gravy into a bowl or cup.
||Melt butter in a saucepan. Stir in flour. Add gravy slowly over medium heat, stirring until thickened. Stir in raisins.
||Slice beef across the grain. Pour gravy over. Sprinkle with chopped parsley and decorate with cherry tomatoes. Serve a sauceboat of white horseradish on the side.