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A succulent and tender beef chuck roast braised slowly in a rich, savory sauce with classic mirepoix vegetables. Served over a unique 'baked mashed potato' base, this dish provides the ultimate comfort food experience with a deep flavor profile that rivals fancy French stews.
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Salt the beef chuck roast, pat it bone-dry, and sear it deeply in a Dutch oven. → Sauté vegetables with tomato paste, flour, wine, and stock to create a rich braising liquid. → Braise the beef in a 275°F (135°C) oven for 4-5 hours until fork-tender. → Bake foil-wrapped peeled potatoes alongside the roast, then mash them with butter and sour cream. → Rest the beef for 30 minutes in the sauce before serving over the potatoes.
Salt the beef chuck roast, pat it bone-dry, and sear it deeply in a Dutch oven. → Sauté vegetables with tomato paste, flour, wine, and stock to create a rich braising liquid. → Braise the beef in a 275°F (135°C) oven for 4-5 hours until fork-tender. → Bake foil-wrapped peeled potatoes alongside the roast, then mash them with butter and sour cream. → Rest the beef for 30 minutes in the sauce before serving over the potatoes.
A succulent and tender beef chuck roast braised slowly in a rich, savory sauce with classic mirepoix vegetables. Served over a unique 'baked mashed potato' base, this dish provides the ultimate comfort food experience with a deep flavor profile that rivals fancy French stews.
Season all sides of the beef chuck roast liberally with salt (about 1 tbsp per side) and let it sit at room temperature for at least 20 minutes.
Prepare the vegetables: chunky dice the shallots/onions, cut celery into 1-2 inch planks, and cut carrots into obliques (diagonal cuts, rotating the carrot 90 degrees after each cut). Mince or crush the garlic.
Preheat your oven to 275°F (135°C).
Pat the beef roast extremely dry on all sides with paper towels. This is crucial for achieving a crusty brown sear.
In a heavy Dutch oven over high heat, add a splash of high smoke-point oil. Sear the beef for 6-7 minutes per side until a deep brown crust forms. Remove the beef to a plate.
Do not skip drying the meat with paper towels; surface moisture prevents a good sear.
Slow cooking at 275°F is essential for melting collagen into gelatin without making the muscle fibers tough and 'ropey'.
A probe thermometer is highly recommended to monitor the internal temperature and ensure perfect texture.
Resting the beef in its own cooking liquid for 30 minutes allows the meat to reabsorb moisture.
Baked mashed potatoes offer a superior texture and flavor compared to traditional boiled mashed potatoes.
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