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How to Make Sauce Out of Your Pan's Brown Bits (a.k.a Fond)
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How to Make Mise en Place Easier
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Chef Gavin Kaysen, Spoon and Stable
Minneapolis, MN
Gavin gravitates most toward traditional Heartland dishes—the kind he grew up eating and cooking in Minnesota with his grandma. The chef refined his dexterity in contemporary American fine dining by dedicating time to some of the world’s best restaurants. Later to realize, "there is nothing quite like the frenetic and fleeting seasonality of the upper Midwest to inspire a soulful cook." For Chef Gavin Kaysen, an old soul at heart, this idea beckoned him back home to Minneapolis to open Spoon and Stable restaurant in the North Loop neighborhood in fall 2014.
Hugh's Garden
Halstad, MN
Hugh’s Gardens is a certified organic produce marketing business located in Halstad, MN. Hugh’s Gardens works with organic producers around the Red River Valley to market their produce directly to nearby restaurants and supermarkets and to distributors in Minneapolis/St. Paul. The mission of Hugh’s Gardens is simple: to utilize sustainable practices throughout our entire operation; to promote a strong local economy; and to encourage consumers to invest in their health.
Make it at Home
Cooking Terms
Sear
To cook the surface of meat very quickly with intense heat.
Fond
Highly flavorful, caramelized bits of food stuck to the bottom of the pan.
Deglaze
To dissolve the small particles remaining in a pan by adding liquid and heating.
Simmer
To stew gently below or just at boiling point.
Ingredients
Cremini mushrooms
Parsnip
Potatoes
Carrot
Celery
Shallot
Garlic
Beef broth base
Top blade beef
Unsalted butter
Tomato paste
Rosemary
Bay leaf
Red cooking wine
You Supply

Salt
Pepper
Oil

Large Dutch oven or Large pot

Medium mixing bowl

 

Step-by-Step Instructions
1
MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 350ºF and wash and dry all produce. Trim and halve cremini mushrooms. Cut skin-on parsnips, potatoes, carrots and celery into 2" pieces. Trim ends and peel shallot, then halve. Smash garlic with the flat part of your knife. In a medium bowl, whisk beef broth base with 2 cups warm water. Remove beef from package. Rinse and pat dry.

2
SEAR BEEF

In a large Dutch oven or pot, heat 2 Tbsp. oil until shimmering. Season beef with a pinch of salt and pepper on both sides. Sear beef over high heat turning until browned all over, 6-8 min. If oil begins to smoke, reduce heat to medium-high. Transfer beef to a plate and reduce heat to medium. Do not clean pot.

3
SAUTÉ VEGETABLES

Add butter, vegetables, rosemary and bay leaf to pot. Cook, stirring occasionally, until beginning to brown, 4-5 min.

4
DEGLAZE POT

Add tomato paste and cook until the tomato paste deepens in color and begins to caramel­ize, 2-3 min. Add red cooking wine to deglaze pot, scraping the fond with a sturdy spatula. Cook, stirring occasionally, until sauce begins to thicken, 5-6 min.

5
FINISH THE BEEF

Add beef and beef broth to Dutch oven and bring to a simmer. Cover and transfer to oven. Bake for at least 40-45 min, or until beef and vegetables are very tender.
Note: After 40-45 min, if your beef isn't tender place Dutch oven back in oven for an additional 15 min.
Pro-tip: For any pot roast, the longer you bake the better. So, feel free to grab a glass of wine and engage in good conversation!

6
PLATE YOUR DISH

Discard rosemary sprig and bay leaf. Plate in pot or divide pot roast between two bowls. Enjoy!