braised
beef
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2lbs beef chuck
2tbsp olive oil
AN kosher salt
AN freshly ground black pepper
1 medium sized onion
2 medium sized carrots
2 large stalks of celery
1.5tbsp tomato paste
4 garlic cloves
3 bay leaves
5 thyme sprigs
1 rosemary sprig (3in)
1.5c red wine - Cab or Merlot
1.5c beef stock or broth
8oz mushrooms
ingredients
yield: 4 servings
active time: 40 minutes
passive time: 3.5 hours
course: main
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fork-tender beef infused with the flavors of red wine, mirepoix, and fresh herbs
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1. Preheat your oven to 350F.
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2. Medium dice the onion, carrot, and celery. Smash the garlic cloves. Make a bouquet garnish with by bundling the herbs and tying them with kitchen twine. Cut the beef chuck into 2-inch cubes and season generously with salt and pepper.
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3. Heat olive oil in a medium,-to-large Dutch oven over medium-high heat. Once hot, sear the beef on all sides, about 2 minutes per side. Work in batches to avoid overcrowding.
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4. Reduce the heat to medium. Deglaze the pan with a splash of water, then add the onion and celery. Cook, stirring often, for about 10 minutes, until the onions are lightly golden. Stir in the tomato paste and cook until the color deepens to a dark red.
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5. Deglaze with the wine, then add the carrots, garlic, and bouquet garnished with. Nestle the beef back into the pot and pour in enough stock to submerge the beef about three-quarters of the way.
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6. Bring the liquid to a summer. Cover with a lid and transfer to the oven. Braise for 3 hours, checking halfway through to make sure the liquid hasn't reduced too much.
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7. Slice the mushrooms into halves or quarters. Stir them into the braise and continue cooking for 30-45 minutes.
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8. Once the beef is fork-tender and the mushrooms are cooked through, remove from the oven. Serve over mashed potatoes, rice, egg noodles, or enjoy on its own.
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9. Optional finishing sauces:
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Leave the sauce as it is. Or...​
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Strain the braising liquid into a saucepan. Simmer and whisk in a cornstarch slurry (equal parts cornstarch and water), 1 tablespoon at a time, until thickened. Or..
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(My favorite way) Remove the meat, carrots, and mushrooms. Blend the remaining vegetables with the braising liquid for a naturally thickened sauce.
process
I’m anticipating fall and cooler weather with this one—braised beef is top-tier comfort food. This recipe takes some time, but it’s simple, intuitive, and absolutely worth the wait. It’s a staple dish built on technique, and once you get the hang of it, you’ll have the confidence to make it your own. Chuck is the easiest and most affordable cut for this recipe, though I think short ribs are the most delicious. With a few tweaks, this same method works beautifully for pulled pork, brisket, lamb, or even chicken.
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The most important step is the sear. That crust you form holds much of the deep flavor, so take your time. Make sure your pot is hot before adding the meat, and work in batches to avoid crowding. Don’t touch the meat until it’s ready to flip, and season generously. When it’s time to add vegetables, deglaze with a splash of water to release all that flavor from the bottom of the pot.
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Braising is one of my favorite techniques because it’s nearly impossible to overcook—unless your liquid evaporates. To prevent that, use a pot with a tight-fitting lid. If yours isn’t, cover it with foil before putting the lid on. Still unsure? Check halfway through cooking. If the liquid looks low, top it off, add the foil, and return it to the oven.
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The braising liquid itself is just as important, so this is a great moment to splurge on high-quality broth or make your own. I used my homemade bone broth and it turned out great. For wine, go with something that complements the beef—tannin-rich and full-bodied like Cabernet Sauvignon or Merlot—but ultimately, use a wine you’d enjoy drinking.
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Thanks for reading! I hope you try this one, make it your own, and enjoy the process as much as the result.
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