Curry Pot Roast Day 2
Why does supposedly one recipe have two parts? Because I wanted to really encourage celebrating the dishes for what they are in their original iterations. What something is the next day can seem like a totally different dish with only just a couple of tweaks. This isn’t just economical but to the home cook with (let’s face it, you also probably have a day job on top of having) a family to deal with at home, getting the most that you can out of every meal is vital to your bank account and your sanity.
Gochujang was added for supplemental sweetness and heat
Recipe
Serves 4
Ingredients
1 Curry and 1lb Roast from the Pot Roast Curry Recipe
2 tbsp Gochujang
Box of Penne or Rigatoni
Fresh Cilantro
3 Bay Leaves
3 Star Anise
2 Cloves
1 Cinnamon Stick
1 Cardamom Pod
Directions
Remove the roast from the curry and loosely sift out any of the larger bits of wayward meat or vegetable (just as much as you can) before pouring the rest of the sauce into a high powered blender. Save some of the fat in there as it emulsify with the sauce to give it a creamy texture.
Optional Step: If your blender comes with a vaccum pump to remove any air in there to ensure a super smooth purée, do this step.
Add the Gochujang and blend on high till it’s as smooth as possible (4 minutes).
Transfer back into the pot with the roast, add the spices and reheat slowly till the roast is warm as soft (250ºF oven for 45 minutes to an hour).
In salted water, boil the pasta according to instructions, strain out the liquid, there’s no need to reserve pasta water for the curry which should be thick and creamy as is
Remove the roast from the curry and slice into bite sized pieces against the grain
In a large sauté pan or pot add in the curry and bring up to light simmer or bubble before adding in the pasta and folding it into the sauce
Stop with the sliced roast and cilantro and serve