Frank Sinatra, pot roast, and me

I have had some particularly odd dreams lately. I have a feeling they're food related on account of me either having eaten new and unfamiliar things for dinner that have set me off, or because there are things I'm thinking about cooking. Whatever the cause, it's made for strange times.

The other night I had what began as one of those unforgettable dreams. I dreamed I was dancing with Frank Sinatra. It was when Frank was arguably at his sexiest too. He was about 40 years old and had filled out a little bit, but still looked fit. I recall his blue, blue eyes, the cut of his beautiful suit, the cocky hat and the commanding way he held me while we danced. He was gently crooning something into my ear. I don't recall what song it was. I was entranced and had decided not to resist the inevitable attempt to seduce me.

Just as Frank drew me close with those strong arms around my waist, I stepped back and took the sight of him in, breathlessly. I looked into those clear, blue eyes that were smouldering with lust, and I asked Frank Sinatra to hold on while I went and cooked dinner.

What the hell is wrong with me?!

I told Tim. He laughed and wondered what it meant. I have no idea. Would I turn down Frank Sinatra to cook dinner? (I mean, if I was a single woman of course.) I just don't know. The point is that unfinished business has haunted me for days as I wondered why I stopped to cook dinner, for whom was I cooking and what kind of a dinner was so damned important that it couldn't wait until Frank had finished his song?

Instinctively I think I must have gone off to cook a pot roast. I've waxed lyrical about the pot roast on several occasions so I think it's a pretty good bet. It's a stable, wholesome meal and one that a woman probably would have stopped to cook in the 1950's in the middle of a Frank Sinatra seduction. Anyway, I think it's probably time to share my way of doing it. (Since I can't share how Frank did it.)

1. Use almost any cut of meat. For today's demonstration, I've used just over a kilo of roasting beef. You could also use pork or lamb (pork is amazing done this way). The slow, long cook time should soften the meat and make it just about melt in your mouth.

2. Heat up a decent splash of olive oil in a heavy pot that can be transferred to the oven. If you don't have one, use a frying pan for this step. Throw in a quartered onion and several unpeeled cloves of garlic. Place the beef in the pot and sear each side. You're not trying to cook the meat through, just brown.

3. Throw in one large, roughly chopped carrot, about a tablespoon of sweet paprika, half a cup of good beef stock and a bouquet garni - parsley stems, thyme and bay leaf. Add some salt and pepper. I also threw in about a tablespoon of chopped parsley leaves that I had left.

4. Put the lid on the pot and put it into the oven for about four hours (or until very tender) at 160º C. At about every hour or 45 minutes, baste the meat with the juices.

5. When it's all done, I don't strain the juices for serving purposes, but I do remove the carrot and bouquet garni. You can use the juice as is, although I often slightly thicken it with a little corn flour.

Dream well.