Petitchef

Apple barbecue braised beef with shaved fennel & apple salad

Main Dish
4 servings
15 min
45 min
Very Easy

Ingredients

Number of serving: 4

For the Chuck Roast:

3 libras organic grass-fed chuck roast

Spice mix - all spices whole, toasted, then freshly ground

1/2 teaspoon cumin

1/2 teaspoon coriander seeds

1/2 teaspoon fennel

1/2 teaspoon allspice

1/2 teaspoon black peppercorns

1/2 teaspoon dried rosemary

Sea salt

Safflower oil


veggies:

1 white onion - peeled & chopped

1 leek - light green & white parts only - chopped

2 shallots - peeled & minced

1 carrot - peeled & chopped


For the Apple Barbecue Braising Liquid:

1 cup homemade apple sauce

1 cup ketchup

1/2 cup honey

1/4 cup molasses

1 tablespoon Worcestershire sauce

1 lime - zest and juice

1 2 teaspoon liquid smoke

350 ml Albarino Spanish white wine

Preparation

  • For the Chuck Roast:
    Cut the roast into 3 inch by 3 inch pieces. Cover the beef with the spice mix. Heat oil in a dutch oven over medium-high heat. Add the beef. Do not crowd the pan. Brown beef on all sides. Remove to a plate to rest
  • Add the veggie to the dutch oven. Cook for 10 minutes. Return the beef to the dutch oven.
  • For the Apple Barbecue Braising Liquid:
    In a glass bowl, combine all ingredients. Mix well to incorporate. Pour over the beef. Turn off the heat. Heat the oven to 280 F. Transfer the dutch oven to the oven and cook uncovered for 5 hours. Check periodically the liquid level. Add water if over-reduced.

Photos

Apple Barbecue Braised Beef with Shaved Fennel & Apple Salad, photo 1Apple Barbecue Braised Beef with Shaved Fennel & Apple Salad, photo 2
L Lazaro Cooks!





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