"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 11-16-2011, 09:19 PM   #1
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
Lightbulb Braised Chuck

I'm sure there are lots of braising recipes out there, here is mine and how I do a pot roast.

Chuck roast, any size
Beef stock
1 yellow onion, halved
2 bay leaves
1 tsp. whole black peppercorns
1 head of garlic, all cloves peeled and whole
2 carrots, peeled and cut into thirds
1/4 cup Chinese black vinegar
2 T. light soy sauce
1 t. MSG
1/2 stick cold, unsalted butter (more or less this amount, or to taste, even optional!)
Salt/Pepper/Oil

With a paring knife, make small, deep slits along the edges of the meat in which to stuff the garlic cloves. Typically I can fit about 6 or so cloves in the meat. It's easiest just to stab the paring knife down to the middle of the roast and shove the garlic clove in there. The idea is to stud the center of the meat with garlic cloves.
Season the meat with kosher salt and sear over high heat on both sides in a dutch oven. Remove from pan and season with black pepper. Char the flat sides of the halved onion in the pan, you're looking for a nice, dark almost burned color on just the flat side. Add the meat back to the pan along with the beef stock, black vinegar, carrots, 5 garlic cloves, bay leaves, peppercorns, and MSG. You need enough liquid to just reach the top of the meat. Cover and cook over low heat/just simmering until meat is tender enough to fall apart.
Remove meat from dutch oven to rest, and skim out the solids, discard. Remove the fat from the braising liquid with a ladle or gravy separator and reduce the braising liquid over medium-high heat until thickened slightly and remove from heat. Pour the juice from the meat that's resting back into the pot at this point and check for seasoning.
Add the butter 1 tablespoon at a time to the sauce, whisking to melt it. Add the next tablespoon of butter to the pan once the first is almost done melting. Don't put this back on the heat once the butter is added. Check for seasoning one last time and serve the sauce over the meat.

Serve with roasted veggies, I like to roast russet potatoes, onions, and carrot in the oven with salt/pepper/oil at 375 until fork tender.

__________________
no mayonnaise is offline   Reply With Quote
Reply

Tags
recipe, meat, beef, braising liquid, pot roast

Braising Meat I'm sure there are lots of braising recipes out there, here is mine and how I do a pot roast. Chuck roast, any size Beef stock 1 yellow onion, halved 2 bay leaves 1 tsp. whole black peppercorns 1 head of garlic, all cloves peeled and whole 2 carrots, peeled and cut into thirds 1/4 cup Chinese black vinegar 2 T. light soy sauce 1 t. MSG 1/2 stick cold, unsalted butter (more or less this amount, or to taste, even optional!) Salt/Pepper/Oil With a paring knife, make small, deep slits along the edges of the meat in which to stuff the garlic cloves. Typically I can fit about 6 or so cloves in the meat. It's easiest just to stab the paring knife down to the middle of the roast and shove the garlic clove in there. The idea is to stud the center of the meat with garlic cloves. Season the meat with kosher salt and sear over high heat on both sides in a dutch oven. Remove from pan and season with black pepper. Char the flat sides of the halved onion in the pan, you're looking for a nice, dark almost burned color on just the flat side. Add the meat back to the pan along with the beef stock, black vinegar, carrots, 5 garlic cloves, bay leaves, peppercorns, and MSG. You need enough liquid to just reach the top of the meat. Cover and cook over low heat/just simmering until meat is tender enough to fall apart. Remove meat from dutch oven to rest, and skim out the solids, discard. Remove the fat from the braising liquid with a ladle or gravy separator and reduce the braising liquid over medium-high heat until thickened slightly and remove from heat. Pour the juice from the meat that's resting back into the pot at this point and check for seasoning. Add the butter 1 tablespoon at a time to the sauce, whisking to melt it. Add the next tablespoon of butter to the pan once the first is almost done melting. Don't put this back on the heat once the butter is added. Check for seasoning one last time and serve the sauce over the meat. Serve with roasted veggies, I like to roast russet potatoes, onions, and carrot in the oven with salt/pepper/oil at 375 until fork tender. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:19 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.