Made a special trip to Louisiana to try what I was told were some of the best turnip greens in the state. My mouth watered all morning thinking about that bitter twang of sharp greens and vinegar pepper sauce. Imagine my disappointment when my first bite was so overwhelmingly sweet I could barely swallow. Why do people add sugar to turnip greens or collards. The appeal is the bitterness.

Double fried pork chop with green beans and stuffing

Love slow cooker recipes and this one is a favorite

Was told I should post this up on here! Here’s the recipe from the 2021 milk street cookbook!

INGREDIENTS:

• 5lb boneless beef chuck roast (trim fat, pat down)
• 1 large yellow onion
• 10 garlic cloves
• 2 tbsp tomato paste
• 1/2 cup packed brown sugar
• 2 cinnamon sticks
• 1 tbsp whole allspice
• 2 tsp whole black peppercorns
• 1 tsp whole cloves
• 1 cup dry red wine
• 1/4 cup Worcestershire sauce
• 1 cup pitted prunes (roughly chopped)
• 1 tbsp corn starch
• 3 tbsp red wine vinegar

STEPS:

• Preheat oven to 300, rack in middle position.

(The recipe I used calls for you to twine the chuck roast; I did not)

• in a large dutch oven heat oil over medium high heat until shimmering. Add onion and 1/2 tsp of salt. Cook 5-7 then add your garlic and cook until fragrant.
• add tomato paste and cook, stirring constantly until it begins to brown.
• add brown sugar, cinnamon sticks, allspice, peppercorns and cloves.
• add wine and bring to a simmer; cooking until thick and syrupy. (3-5mins) stir in your prunes and Worcestershire.
• place your roast in the pot and coat it with the liquid, putting some on top as well.
• place into the oven and cook until a knife meets no resistance (I did 4 hours) then remove the roast and rest it in foil for 30mins.
• pour contents of the pot through a mesh strainer to a medium size bowl (you’re going to have to press to get all the liquid and fruit pulp through) discard all the extra solids and let that mixture sit for a few minutes then skim the fat off. Roughly 1 to 1 1/2 cups of liquid+pulp should remain.
• return that mixture to the Dutch oven and bring to a simmer over medium heat.
• Make a slurry (3 tbsp water + your cornstarch) and pour that into the simmering liquid, stir it constantly and cook until lightly thickened (about 2mins)
• Mix in your vinegar and season to taste with salt and pepp!
• Transfer your rested meat onto the cutting board, cut your slices and top it off with the sauce!

I hope you all enjoy and I am so sorry to have left you all hanging for the day 🥲