Braising is a great slow(ish) cooking technique to try for almost any type of meat. It requires a little bit of time, and a versatile pan that can be used both on the stove top and in the oven. This savory shredded beef recipe is great for a hearty meal on a cold day, or to make at the beginning of the week for a variety of lunch and dinner options.
- 2-3 lbs chuck roast, trimmed into 1/2 in. slices
- 1 shallot, diced
- 1 clove garlic, minced
- 3 sprigs fresh rosemary, chopped
- 1 jalapeno, sliced into coins
- 1 c. beef stock
- 1 c. hearty beer (I used Rogue Hazelnut Brown)
- 1/3 c. worcestershire sauce
- 1/4 c. + 1 Tbs. red wine vinegar
- 1 Tsp. sugar
- 2 Tbs. olive oil
- salt and pepper
1. On a stovetop, heat olive oil over medium heat in a dutch oven / braising pot. Add garlic and shallots and cook through until translucent.
2. Next, season the top side of the meat with salt, pepper, and a sprinkle of rosemary. Place slices (enough to form a single layer) in the pan, seasoned side down. Now, season the top of the meat, and allow to brown for 2-3 minutes on each side. Once browned, remove from pan, place on a dish and set aside. Repeat the process until all of the meat is seasoned and browned on both sides.
3. Once all the meat has been browned and removed from the pan, deglaze the pan with 1/4 c. red wine vinegar (set aside the 1 Tbs.), continuing over medium heat. Make sure to scrape up all the flavorful brown bits from the bottom of the pan.
4. Put all the meat, and any juice collected on the plate, back into the deglazed pan. Add jalapeno slices, making sure to layer them in between meat.
5. Add beer, stick, worcestershire, remaining Tbs. of vinegar and sugar. Bring to a boil.
6. Once liquid comes to a boil, cover the pot and place in a 300 degree oven for 1 hour.
7. Take the pot out of the oven, and remove the meat from broth. Set plate aside for a few minutes to allow beef to cool enough to touch. Shred meat with a fork or by hand. Put shredded beef back into the broth, and season with salt and pepper to taste. Place pot back into the oven to cook for a final 15-20 minutes.
Enjoy this delicious recipe in a sandwich (with blue cheese horseradish sauce!), in tacos, salads, or as part of a sauce for pasta or over rice!