Braised Maui Cattle Beef Recipe

Prep and season beef

Pat the beef pieces dry with paper towels. Season generously with 2 tsp kosher salt and 1 tsp black pepper. Lightly dredge each piece in the all-purpose flour, shaking off excess.

Brown the beef

Heat a heavy Dutch oven or wide ovenproof pot over medium-high heat. Add 3 tbs neutral oil and 2 tbs butter. When the fat is shimmering, add beef in a single layer (work in batches if necessary) and brown on all sides, about 3-4 minutes per side. Remove browned beef to a plate and set aside.

Sauté vegetables and build flavor

Reduce heat to medium. Add the chopped onion, carrots and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6-8 minutes. Stir in the crushed garlic and cook 30-45 seconds until fragrant. Add 2 tbs tomato paste and cook, stirring, 1-2 minutes to caramelize the paste.

Deglaze and combine

Pour in 1 cup dry red wine to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2-3 minutes. If not using wine, deglaze with 1/2 cup beef stock instead.

Braise

Return the browned beef and any accumulated juices to the pot. Add 3 cups beef stock, 1 tbs Worcestershire sauce, 1 tbs soy sauce, 3 thyme sprigs, 2 bay leaves and 1 tsp cracked allspice. Bring to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise until the beef is fork-tender, about 2 to 2 1/2 hours.

Reduce and finish sauce

When beef is tender, remove pot from oven. Transfer beef to a warm plate and tent with foil. Skim and discard thyme stems and bay leaves. Place pot on stovetop over medium-high heat and simmer the braising liquid until it reduces and thickens slightly, 6-10 minutes. Taste and adjust seasoning with salt and pepper if needed. Stir in remaining 1 tbs butter to enrich the sauce, then return beef to the pot to warm through for 2-3 minutes.

Combine 1 cup mayonnaise, 3 tsp prepared horseradish, 1 tbs lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove and 1 tsp olive oil in a small bowl. Whisk until smooth. Season with 1 tsp kosher salt and 1/2 tsp black pepper, then taste and adjust lemon or horseradish to preference. Refrigerate at least 20 minutes to let flavors meld.

Arrange a bed of watercress on a serving platter or individual plates. Spoon warm braised beef and some of the reduced sauce over the watercress. Dollop or pipe horseradish aioli alongside or over the beef (start with 1-2 tbs per serving).

Garnish with 1 tsp lemon zest and chopped parsley if using. Serve immediately with remaining sauce on the side.