Great Lunch with Old Friend @ Reddot Brewhouse Dempsey on 19Nov2013

halibut fish fillet

halibut fish fillet

a very old friend was in town. we first met in 1994 so it was almost 20 years but felt like yesterday. he is dutch & 10 years older but he was in singapore 20 years & asia longer. he left singapore & returned to holland towards end 2012 and is working on the routine of retirement. anyway his son & many friends are here. i tried to get au jardin (super lunch deal!) but it was fully booked, so we went to reddot brewery @ dempsey instead on 19.11.2013. 🙂

reddot salad lots of parmesan

reddot salad lots of parmesan

prawn citrus salad

prawn citrus salad

chocolate melt cake with ice cream

chocolate melt cake with ice cream

chocolate melt cake

chocolate melt cake

i had been to reddot dempsey several times. they served a 2-course S$22pax & 3-course S$28pax lunch which i thought was already very good value. but it’s S$18pax & S$22pax now for 2-course & 3-course menu! if we exclude maybank’s 1 for 1 promotion at les amis restaurants, this would be a really super deal! 🙂

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the place was more of a drinking joint with a micro brewery. it was probably quite busy in the evenings but i had no interest in that. parking was free & the ambience was excellent, with airy high roof ceiling & water feature. we had a great lunch & catching up. 🙂

i had the prawn citrus salad & my friend had the reddot salad. they were good, refreshing & good portion. both of us had the halibut, which was very good, and even came with very sweet vine tomatoes! this dish alone was S$28++ on ala carte previously, and that was not expensive c/w many restaurants. there was also sirloin steak for mains choice, which i had before & it was pretty good too, if ordinary. these days i don’t order beef much when i dine out. 🙂

my dutch friend had the ice cream, and i had the chocolate melt cake, & this lava cake was good! we had coffee but you could choose beer etc as your free drink also. 🙂

nice airy ambience no customers

nice airy ambience no customers

we didn’t go dutch (pun intended!)..haha! it was a very satisfying & cheap meal anyway for the food & ambience & we had a jolly good time. there were only 2 other tables occupied, and we had the huge place mostly for ourselves. i not sure whether it made economic sense to keep it open for lunch & reduce the price but i am not complaining. 🙂

c.h.e.f. andy

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Chuck Pot Roast

chuck pot roast

chuck pot roast

had a piece of chuck tender in the freezer for couple months. about 600g+ and cost S$8+ for giant.

i had a few attempts at slow roast previously which were not that great. revisited some internet recipes and found a few crockpot recipes including this one=melt in your mouth chuck roast & decided to try it.

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chuck pot roast

chuck pot roast

as chuck could be quite tough despite slow-cooking & i decided not to use bicarbonate tenderiser this time, i tried red wine vinegar + dijorn mustard instead. not exactly sure if it worked much, but anyway i only did for about 3hrs. will try overnight or 24hrs next time.

i added 1 tablespoon wine vinegar & 1 tablespoon dijorn mustard to the 600g+ chuck tender (after cleaning & removing some fat & surface connective tissues) & marinated in a ziplog bag, pressing out the air before sealing.

before cooking, i brought to room temperature, seasoned with sea salt & coarse black pepper & then charred on all sides over 2 tablespoon butter in a non-stick frypan over high heat. this produced the brown ring & maillard reaction which made the roast flavourful. i then placed the chuck roast in a crockpot.

to make the vegetable ratatouille sauce, i fryed 2 chopped shallots, 3 cloves minced garlic in 2 tablespoon olive oil in the frypan over medium heat, & added 1 yellow onion diced, 1 large carrot diced,1 large potato diced, 1 stalk of leek diced (didn’t have tomatoes) & added the sauce mix & cooked for 10mins on medium low heat, adding water where required.

i then emptied the content into the crockpot. it should cover fully the chuck roast. i stuck in a meat thermometer set to 145degF (for medium rare) to the middle, thickest part of the roast & covered & turned crockpot to low. for the 600g+ roast, it took only 1hr 15mins before the meat thermometer alarm alerted.

now i understood why the crockpot recipe. like slow oven roast, it is often necessary to keep the meat moist to retain the juices and avoid drying out. so for my miso belly pork, i had it covered by miso marinade while slow-cooking at 90degC in the oven before broiling to create the seared surface. here i browned the meat first then placed the roast in a bath of vegetable ratatouille for an excellent tasty sauce, and that helped produce a tender, moist chuck roast.

my daughter & i carved & ate about 1/2 the roast with ratatouille sauce the first evening &. over 2 days, i carved & ate the other 1/2 with my daughter w/o the sauce, just adding some sea salt on both sides. even eating for the 3rd time after 2 days in a tin foil in the fridge, the meat was moist, tender & tasty. it would certainly do well also as a roast beef salad or roast beef sandwich. 🙂

c.h.e.f. andy

Ingredients:

  • 600g+ chuck tender
  • 2 shallots chopped
  • 3 cloves minced garlic
  • 1 yellow onion diced
  • 1 large carrot diced
  • 1 large potato diced
  • 1 stalk celery or leek sliced
  • 1 large tomato cut to 8 slices

Sauce Mix

  • 1 tbsp worchester sauce
  • 2 tbsp light soy sauce
  • 4 tbsp ketchup
  • 1 tsp sugar
  • 1 tbsp corn flour

Directions:

  1. prepare & tenderise meat – cleaning & remove fat & surface connective tissues. add 1 tablespoon red wine vinegar & 1 tablespoon dijorn mustard to chuck tender  & marinated in a ziplog bag, pressing out the air before sealing.
  2. cook vegetable ratatouille sauce – fry 2 chopped shallots, 3 cloves minced garlic in 2 tablespoon olive oil in the frypan over medium heat. add 1 yellow onion diced, 1 large carrot diced,1 large potato diced, 1 stalk of leek diced. add the sauce mix & cook for 10mins on medium low heat, adding water where required. set aside.
  3. cook the pot roast –  bring meat to room temperature, season with sea salt & coarse black pepper, charred on all sides over 2 tablespoon butter in a non-stick frypan over high heat. this produces the brown ring & maillard reaction which makes the roast flavourful. place the chuck roast in a crockpot.  empty the frypan content (vegetable ratatouille sauce) into the crockpot, and cover the chuck roast fully. stick a meat thermometer set to 145degF (for medium rare) to the middle, thickest part of the roast, cover & turn crockpot to low. for the 600g+ roast, it should take only 1hr 15mins before the meat thermometer alarm.