Braised Beef Roast
4-5 lb chuck roast, or any other large cut of
grass-fed beef, fresh or thawed
olive oil or butter
2 knobs of very fresh garlic
2 bay leaves
2 large onions
vinegar
Season the meat liberally, with coarse salt and
pepper. Heat the oil in a black skillet and sear the meat briefly on all
sides and edges. Put the meat in an ovenproof covered dish or dutch
oven, add 2 cups of water, about 1 oz (30 ml, 2 Tblsp) of vinegar, and the
bay leaves.
Peel the onions, slice coarsely, longitudinally,
and saute in some fat until it begins to brown, then add it on top of the
meat. Peel and coarsely slice all of the cloves in the 2 knobs of garlic,
and dump it all on top of the meat.
Cover the pot securely, place in slow oven (300F)
or on very low flame. Keep it below a simmer for 2 hours, or until
the meat passes a fork easily. Remove cover and leave in the oven for
another 30 minutes to reduce the juices and brown the meat. Serve with
roasted potatoes, parsnips, carrots, etc., or just some good bread and ale!
Coming soon:
Carbanades Flamande
(Belgian beef braised in beer)
.
