Braised Arm Roast with Tarragon and Cilantro ~
~ Skirt in the Kitchen ~
With kosher salt and freshly ground black pepper, season all sides of a 3 1/2 pound arm roast.
Braise in hot bacon grease.
Turn on the sides to braise ends.
Remove meat from skillet, sauté 1 medium purple onion and 2 cloves Elephant garlic. Drizzle Worcestershire sauce and Girard’s brand champagne salad dressing, top and bottom, of arm roast resting in a roasting pan.
Add 1 bunch fresh cilantro.
Immediately pour in equal parts tarragon vinegar, Girard’s Champagne Dressing and Worcestershire sauce, then ground horseradish; stir quickly to make a sauce. Pour all the contents over the roast, add more salt and pepper, cover with a lid and cook for 2 hours at 275 degrees.
The same day or next, heat the broth in a heavy-bottom pan or skillet. Make into a gravy, stirring in the flour, first, then water– a little at a time. Make enough gravy for meat pieces and farfalle bowtie pasta to be added. But first, stir in Kitchen Bouquet Browning & Seasoning Sauce into the gravy. Taste for possible addition of salt and freshly ground pepper. When gravy has thickened just a little, stir altogether and serve.
(When cooking pasta, cook al dente to prevent sogginess in gravy.)
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