Apple barbecue braised beef with shaved fennel & apple salad

Ingredients

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

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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.