Braised Beef

Great for burrito filling, use for chili, add to pasta sauce, or add BBQ sauce for sandwiches

Ingredients

• 5 lbs chuck roast

• 1 TB freshly ground black pepper

• 2 tsp salt

• 2 TB oil

• 4 c beef broth

• 2 TB red wine vinegar

• 4 bay leave

• 3 whole cloves

• Optional (depending on flavor profile desired): dried chiles, star anise, tomato paste

Directions

1. Preheat the oven to 325º F.

2. Cut the roast into 8 pieces, approximately the same size. Rub each piece with salt and pepper.

3. In a heavy pot (e.g. dutch oven, cast iron) over MH heat, heat the oil until very hot. Add a few pieces of meat at a time and brown on all sides. This may take 2-3 batches depending on the size of the pot. Do not overcrowd the pot or the meat will not brown (it will steam). Place each piece of browned meat on a platter when done.

4. When done, deglaze the pot by adding the broth to the empty pot, scraping the brown bits on the bottom. Add the vinegar, bay leaves, and cloves, then add back the chunks of browned beef and any liquid that has accumulated.

5. Cover the pot and cook in the preheated oven for about 3 hours.

Note: This can also be made in an instant pot. Sear the meat first, add the rest of the ingredients, then pressure cook for about 40 minutes.