Chef's Table Recipe: Cuban Pot Roast

Cuban Pot Roast


5 pound pot roast

1 teaspoon cumin

4 ounces salted pork

3 tablespoons olive oil

2 large onions diced

3 cloves garlic

1 celery rib

VIDEO: NIOS chef Patricia Williams batters her seafood with a refreshing lemon twistPlay

1 medium carrot

2 cups veal stock

½ cup red wine

1 thyme sprig

1 bay leaf

3 strips orange zest


Flour and season the roast with salt, pepper and cumin; sear off all the elements. Create soffrito broth in same pan starting with oil and garlic and pork sautee. Add diced onions and chopped celery, along with diced carrots and continue to stir. Drop in spices, zest and add veal stock. Add the wine and reduce. Place pot roast in broth along with drippings from searing meat pan. Place pan with soffrito and roast directly into oven. Cook at 350 degrees, uncovered until tender, about 2 hours.

VIDEO: NIOS chef Patricia Williams slow roasts a soffrito basted pot roast.Play

Mojito Sauce


8 cloves garlic

5 shallots

1/3 cup olive oil

1 teaspoon butter

1 tablespoon red wine vinegar

1 teaspoon dill

1 teaspoon parsely

VIDEO:NIOS chef Patricia Williams combines two sublime tastes into a sweet treat Play


Saute the garlic and shallots, then add the butter and the red wine vinegar. Pour over chopped dill and parsley and mix. Set aside until ready to serve as side sauce over cooked plantains, potatoes or rice.