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My preferred method from my youth is: 1. Get the cheapest, toughest cut of beef you can find. If you can't find chuck roast, just ask your butcher for something big and cheap with a fair amount of fat and connective tissue. 2. Sear the outside on high heat. Season with a rub of salt, pepper, paprika, and a little dried parsley and thyme. 3. Fill the bottom of your dutch oven with about 10cm of flavorful liquid. I use a mixture of beef broth and cheap red wine. Add a few glugs of worcestershire sauce, if you have it. 4. Also toss into the bottom of the dutch oven a few roughly chopped onions, several smashed cloves of garlic, chopped carrots, chopped celery, a few bay leaves, and a few generous sprigs of fresh rosemary and thyme. 5. Cook (covered!) at somewhere between 100-120C for about an hour per 1/2 kg of meat. Growing up, we usually served over egg noodles, but as an adult prefer it over mashed potatoes (skin on, lots of garlic!).
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Dec 31, 2014 14:27
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| # ¿ May 10, 2024 19:28 |
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