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RACHEL'S TRIFLE INSPIRED BY FRIENDS

Name: Rachel's Trifle inspired by Friends
Ingredients: 1 whole chuck roast; Olive oil; Chopped Onion; Chopped mushrooms; Finely chopped carrot; 1/2 cup red wine; 3/4 cup beef stock; 1 tsp thyme; 1 tsp rosemary; 1 tsp sage; 1 tbsp tomato paste; Cornstarch; Plantains; For the Custard; 4 tbsp butter; 4 tbsp flour; 2 1/2 cups whole milk; Nutmeg; Salt; Eggs; For the Raspberry Jam Surrogate; 1/2 pint raspberries; 1/2 cup of wine; Splash of balsamic vinegar; pinch of sugar; pinch of salt; For the Cornbread; 2 tbsp vegetable oil; 2 tbsp butter; 11 1/2 ounces cornmeal

Picture for Rachel's Trifle inspired by Friends

5,498,719 views The residents of 90 Bedford Street enjoy a rich variety of culinary contributions from roommate Rachel Green - her traditional English trifle receiving the greatest acclaim, particularly from Joey and a lucky passerby bird. Go ahead and don't enjoy this meaty, jammy monstrosity this holiday season.

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INGREDIENTS

1 whole chuck roast

Olive oil

Chopped Onion

Chopped mushrooms

Finely chopped carrot

½ cup red wine

¾ cup beef stock

1 tsp thyme

1 tsp rosemary

1 tsp sage

1 tbsp tomato paste

Cornstarch

Plantains

For the Custard

4 tbsp butter

4 tbsp flour

2 ½ cups whole milk

Nutmeg

Salt

Eggs

For the Raspberry Jam Surrogate

½ pint raspberries

½ cup of wine

Splash of balsamic vinegar

pinch of sugar

pinch of salt

For the Cornbread

2 tbsp vegetable oil

2 tbsp butter

11 ½ ounces cornmeal

2 ounces all purpose flour

pinch of sugar

pinch of salt

2 tsp baking powder

1 tsp baking soda

½ cup whole milk

1 cup of buttermilk

2 eggs

DIRECTIONS

Mince a whole chuck roast into nice small bite sized pieces. Brown them in a skillet in a little bit of olive oil until you get some nice color and nice fond on the bottom of the pot.

1 whole chuck roast

Olive oil

Remove meat and set aside. Add chopped onion, chopped mushrooms, and a finely chopped carrot.

Chopped Onion

Chopped mushrooms

Finely chopped carrot

Deglaze with red wine and beef stock.

½ cup red wine

¾ cup beef stock

Add freshly chopped thyme, rosemary, and sage along with tomato paste.

1 tsp thyme

1 tsp rosemary

1 tsp sage

1 tbsp tomato paste

Add beef bits back to broth, supplementing with extra broth if necessary.

Partially cover and let simmer for 2 hours. Thicken with cornstarch at the end of cooking.

Cornstarch

For the Cornbread

Preheat butter and vegetable oil in a 10 inch skillet in a 400°F oven.

2 tbsp vegetable oil

2 tbsp butter

Measure out cornmeal, all purpose flour, sugar, salt, baking powder, baking soda and whisk to combine.

11 ½ ounces cornmeal

2 ounces all purpose flour

pinch of sugar

pinch of salt

2 tsp baking powder

1 tsp baking soda

Add whole milk and buttermilk to the dry mixture.

½ cup whole milk

1 cup of buttermilk

Add the eggs to the mixture and whisk until throughly combined.

2 eggs

Remove preheated pan from the oven and add cornbread mixture to hot pan.

Reduce the oven heat to 375° and put pan in oven. Cook for 20-30 minutes, or until a toothpick comes out clean.

For the Raspberry Jam Surrogate

Heat raspberries, wine, and a splash of balsamic vinegar with a pinch of sugar and a pinch of salt in a sauce pan.

½ pint raspberries

½ cup of wine

Splash of balsamic vinegar

pinch of sugar

pinch of salt

Crush up raspberries and cook over medium heat for 30-40 minutes or until thick and jam-like.

For the Custard

Combine butter and flour, while drizzling in whole milk and whisking until a thick bechamel forms.

4 tbsp butter

4 tbsp flour

2 cups whole milk

Grate in some whole nutmeg and season with salt until a custard forms.

Nutmeg

Salt

For the Trifle

Butter a casserole dish and add in the beef stew as the bottom layer.

Top the beef stew layer with cornbread.

Top the cornbread layer with the raspberry jam sauce.

Top the raspberry jam sauce layer with the custard bechamel layer.

Top everything with a healthy helping of shredded romano cheese.

Cook in a 350°F oven for 30 minutes.

While that's cooking, slice and fry some plantains in vegetable oil.

Remove plantains from vegetable oil, draining them on paper towels, smashing them, and then dipping them in ice water before re-frying once more. Cook until golden brown.

Remove trifle from oven and top with fried plantains.

10.

Serve and (try to) enjoy!

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