This is actually a recipe for a rotisseried roast of beef, because over the last few weeks I have been in a rotisserie frenzy. I have rotisseried a duck, a pork loin, and even delicata squash rings. All because I received a Wolfgang Puck Pressure Oven for review–and let me tell you, I am in love with this thing. I am not known to rave about any type of kitchen equipment, and when I do a rare product review it is usually just descriptive–but I have been using this all of time. Not only does it have that cool, built-in rotisserie, but the “pressure” part means that when you roast, bake, or rotisserie you can literally seal up the oven like a pressure cooker. The result is that everything I have made has been 1. twice as fast to cook and, 2. incredibly juicy, but still seared on the outside. This is the aforementioned pork loin, right after it stopped spinning around:
For this I just did a simple rub and let it cook, and it was amazing–incredibly moist. For the Red Chile Roast Beef I slathered the roast with my homemade Colorado chile-garlic paste, let it marinate, and then cooked it on the rotisserie. Of course, this also will work well with a traditional roasting method.
Again, perfectly seared on the outside, but super moist and tender. You should totally ask for one of these little ovens for a holiday gift. They are about the size of a microwave, and this is what it looked like right out of the box:
Shiny… That lever next to the knobs is how you opt to “seal” the oven if you like. If you use that function you also set the pressure valve on the top to “seal,” and when the cooking time is finished you move that to “vent” and you don’t open the door until the hissing sound stops–very similar to a pressure cooker, but a lot less scary (I admit to a pressure cooker phobia).
Anyway, about that recipe. I make up big batches of chile-garlic paste using dried Colorado chiles, and then I freeze it in one-cup portions so I always have some on hand. I love to add it to stews, roasts, and sauces. It’s really, really easy to make, and dried chiles are pretty cheap. I buy large bags from the local tortilleria for a couple of bucks. If you can buy them from a place that has pretty good turnover in that kind of item, they tend to be “fresher,” as in more pliable and still with a strong, fruity aroma and flavor. Buying a dusty bag that has been hanging around in a chain grocery will still work, but the flavor won’t be as great, and you will have to soak the chiles longer to get them to rehydrate. Look for a little gloss on the chiles.
I have found that “heat” labels for chiles (when they exist) are not terribly accurate, so every batch I make has a different level of heat intensity. Always taste the batch so you can decide for yourself how much you should add to a dish. Also, don’t touch your eyes after making this sauce! I recommend wearing some plastic gloves while working with chiles. Here’s some of the finished sauce:
- About a ½ pound dried Colorado chiles (or ancho, or whatever type you like)
- 4-5 cloves garlic, peeled
- ¼ cup olive oil (optional)
- An organic, pastured chuck roast, about two pounds
- 1 teaspoon salt
- Break the stems off of the chiles and add them to a large pot or bowl–large enough to hold all of the chiles and enough water to cover. As you remove the stems, you may remove all or some of the seeds, too. The more seeds you leave in, the hotter the end result will be. When all of the chiles are in the bowl, cover them with warm water and weight them down with a plate. Leave them to rehydrate overnight, or for several hours. Drain off the liquid when they are moist and pliable.
- Place the rehydrated chiles in a blender (you may have to do this in two batches, depending on the number of chiles). Add in the garlic, olive oil, and a half of a cup of water. Blend until fairly smooth, adding more water if needed. Now your chile paste is ready to use. You can freeze this in little containers, or it will keep in the refrigerator for about a week.
- For the roast, pat it dry and then rub on the salt. Place it in a storage container and then rub the exterior with about a third of a cup of the chile paste. Cover and refrigerate for at least two hours.
- For the rotisserie method, I skewered the roast and used the pressure rotisserie method, so it only required 40 minutes at 450 degrees. If you want to roast this, plan on roasting it at 350 degrees for a couple of hours. Keep it covered for the first hour, then remove the cover for the last hour.
To be able to cook a fairly tough cut in forty minutes is a great thing. I have been busy waxing rhapsodic about the rotisserie, but would add that you can also use the oven for standard baking, roasting, broiling, and toasting. I am just a little hung up on the rotisserie.
I recieved the oven for free for review purposes, but was not otherwise compensated for this post, and I was under no obligation to post about the product at all–ergo, my opinions are honest and my enthusiasm is genuine. It’s a pretty great product. And now I am going to go rotisserie something.
Thanks for reading,