Beef Braise

Traditional Beef Braise

3-4 lbs beef roast, large cubes (2 inch)
coarse salt
black pepper
2 T canola oil
1 onion, chopped
4 celery stalks, thick sliced
6 carrots, thick sliced
1-2 garlic cloves, coarsely chopped
4 fresh thyme sprigs
3/4 C balsamic vinegar
3/4 C red wine vinegar
6 C chicken stock or broth
1/4 C fresh parsley, coarsely chopped

Season beef with salt and pepper.  Place oil in a large dutch oven or pot over med-high heat and brown pieces of meat in a single layer. Brown all sides, turning with tongs and doing it in batches. When done, transfer beef to side bowl and continue until all pieces are done.

Turn the heat down and add onion, carrot, celery, garlic and thyme. Stir with a wooden spoon, scraping up al the crusty bits int he pan. Cook for 6-8 mins, until they just start to get some color.  Pour in the vinegars.  Turn the heat up to high and reduce the liquid by half, about 10 mins.

Stir in the broth and parsley and bring to a boil.  Return the beef to the pot, along with accumulated juices.  The stock mixture should almost cover the beef.  Cover and reduce the heat to low.  Braise until the meat is very tender, about 3 1/2 hours.

Remove the lid and pierce the beef with a paring knife, it will fall apart.  If you use a well marbled roast, the cooking time seems to be less that if you use a lower fat roast.  Both end up tender, you may just need to cook the lower fat beef longer.

We love to serve it over Roasted Potatoes.

*Recipe adapted from The Lemonade Cookbook
*Very similar flavor to Beef Bourguignon but a lot simpler.