Orange Madeira Pot Roast Recipes

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ROAST GOOSE WITH ORANGES AND MADEIRA



Roast Goose with Oranges and Madeira image

The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.

Categories     Poultry     Roast     Christmas     Orange     Goose     Fortified Wine     Winter     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

For the goose:
1 12 1/2-pound goose, neck reserved
1 tablespoon butter
3 shallots, sliced
1 1/2 cups Madeira
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
4 large shallots, halved
1/3 cup plus 2 tablespoons Madeira
1 tablespoon cornstarch
2 tablespoons (about) honey
For the shallots:
1 tablespoon butter
18 shallots, peeled
1 1/2 cups Madeira
3/4 cup canned low-salt chicken broth
3 tablespoons honey

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.

SPICED ORANGE POT ROAST



Spiced Orange Pot Roast image

This is not your traditional pot roast but is a nice change of pace. We tried this for the first time yesterday and was pleased with the spicy flavour.

Provided by Sassy in da South

Categories     Oranges

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

4 -5 lbs beef chuck roast
1 tablespoon butter or 1 tablespoon oil
1/2 cup onion, finely chopped
1 garlic clove, minced
1 1/2 cups tomato sauce
2 1/2 cups orange sections, with juice
3 tablespoons honey
1 tablespoon grated orange rind
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 dash pepper

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.

Nutrition Facts : Calories 663, Fat 46.1, SaturatedFat 18.9, Cholesterol 160.3, Sodium 821.7, Carbohydrate 18, Fiber 2.4, Sugar 14.2, Protein 43

ORANGE MADEIRA POT ROAST



Orange Madeira Pot Roast image

I am posting this recipe as a correction to one posted by another user. I found this recipe on southernfood.about.com after I did a web search because something didn't look right in the original recipe posted here. It is an exceptionally tasty dish, and something very different from your standard 'Pot Roast' fare. Try it when you want a change of flavor. Feel free to dress it up with your favorite vegetables or side dishes.

Provided by Fred Forlano

Categories     Stew

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 can frozen orange juice concentrate, 6 oz
1/2 cup orange juice
1 tablespoon orange zest
1 medium onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cloves
1 1/4 teaspoons ground coriander
1/4 teaspoon cumin
3 1/2 lbs bottom round steaks or 3 1/2 lbs chuck roast
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons cornstarch
1/4 cup water
1/2 cup madeira wine
2 oranges, sliced

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.

Nutrition Facts : Calories 1191.6, Fat 65.2, SaturatedFat 25, Cholesterol 261.6, Sodium 1118.5, Carbohydrate 59.9, Fiber 3.5, Sugar 50, Protein 83.6

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