Morton’s of Omaha
Pot Roast Strudel
Fully cooked, easy to prepare meat items are
Emmpak’s specialty. All their products are made
with great care so you can cook to impress the
most critical of guests or the closest of family.
Morton’s of Omaha Pot Roast is USDA Choice
and available only at Costco.
2pounds Morton’s of 7 ounces beef demi-glace
Omaha*fullycooked 1teaspoondriedthyme
choice beef pot roast,
brokenintobite-sizepieces Saltandpepper
1/2poundcooked 8ouncesphyllodough,
babycarrots,sliced 14-16sheets
1mediumonion,slicedthin, Meltedbutterforbrushing
cooked in butter phyllo sheets
1. Preheat oven to 325°F. Combine pot roast,
carrots, onion and beef demi-glace. Sprinkle with
thyme and salt and pepper to taste.
2. On a jelly-roll pan lined with parchment paper,
stack phyllo dough sheets, lightly brushing every
other sheet with melted butter.
3. Place pot roast mixture down the center of
stacked phyllo dough. Fold up the long sides
and pull up the ends neatly. Lightly brush seams
with butter to seal. Roll the strudel over so the
seams are on the bottom. Lightly brush strudel
with melted butter.
4. Bake for 25 minutes, or until golden brown.
5. Remove from oven and let stand for 10 minutes
before slicing with a serrated knife.
Makes 4-6 servings.
*Brands may vary by region; substitute a similar product.
Marrying Meat and Wine
The robust flavors of meat call for hearty wines,
and there are few things as satisfying as a nice
steak and a good glass of red wine, notes David
Andrew, Costco’s global wine director. There is,
however, a wide range of meat flavors and an
even larger range of wines to accompany them.
How well each wine works with the meat depends
on the method of preparation, but here are
some suggestions:
Beef and Steak:Cabernet Sauvignon is a
classic partner for red meat, especially beef
and steak. Cabernets from California, Chile
and Australia or as part of a blend in the great
wines of Bordeaux all work well. Merlot and
Syrah, too, are excellent choices.
Lamb:My favorite meat goes best with Bordeaux,
Rioja and Loire reds like Saumur-Champigny and
Chinon. One sure way to know if a wine is right
for a particular dish is to find out what they eat
in the region where the wine is made. Lamb
often graces the tables of Bordeaux, Rioja and
the Loire Valley.
Casseroles and Stews:Hearty, robust reds are
best. Languedoc, Côtes-du-Rhône and Corbières
fit the bill nicely, as do southern Italian reds,
including those from the islands of Sicily and
Sardinia. Or try a Zinfandel from sunny California.
Pork:Red and white can work equally well
with pork. Aim for lighter reds like Pinot Noir,
Beaujolais or Chianti, or softer reds like Merlot.
Chardonnay is a safe bet for a porky white.
Veal:As with pork, lighter reds and fuller
whites work best.
Poultry:As the flavor strengthens from chicken
to pheasant, so, too, should the wine. A wide
variety of wines work with poultry. I particularly
like White Bordeaux with chicken and turkey or
lighter reds like Beaujolais and Pinot Noir. A nice,
full-bodied Chardonnay is great with goose.
Strongly flavored poultry, like pheasant, can
easily handle red Bordeaux, simpler Cabernets
and Merlots.
