Braised Beef Recipe

Name: The Blackbird Restaurants Braised Beef Recipe
Cook time: 12 h
Total time: 12 h
Yield: 6 servings
Ingredients: 3 pounds Beef chuck roast; 4 cups Beef broth; 1 large Onion, chopped; 3 medium Carrots, chopped; 2 stalks Celery, chopped; 4 cloves Garlic, minced; 2 tbs Thyme, fresh; 1 tbs Rosemary, fresh; 2 pieces Bay leaves; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 cup Pecorino cheese, grated

Inspired by The Blackbird Restaurant

Time12h

Serves6

Twelve Hour Slow Cooked Beef, Creamy Root Veg Puree, Asparagus, Roasted Mushrooms, Braising Jus, Pecorino

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Ingredients

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Main Ingredients

3 pounds Beef chuck roast

4 cups Beef broth

1 large Onion, chopped

3 medium Carrots, chopped

2 stalks Celery, chopped

4 cloves Garlic, minced

2 tbs Thyme, fresh

1 tbs Rosemary, fresh

2 pieces Bay leaves

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Pecorino cheese, grated

Method

Cooking Instructions

Prepare the Beef

Season the beef chuck roast with salt and black pepper. In a large skillet, heat olive oil over medium-high heat and sear the beef on all sides until browned. Transfer the beef to a slow cooker.

Sauté the Vegetables

In the same skillet, add onions, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes. Add to the slow cooker.

Add the Herbs and Broth

Add beef broth, thyme, rosemary, and bay leaves to the slow cooker. Cover and cook on low for 12 hours, or until the beef is tender.

Prepare the Root Veg Puree

In the last hour of cooking, prepare the root veg puree by boiling potatoes and parsnips until tender. Drain and blend with salt, pepper, and a splash of cream until smooth.

Roast the Mushrooms

Toss mushrooms with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 20 minutes or until golden brown.

Serve

Slice the braised beef and serve on a plate with the root veg puree, topped with roasted mushrooms, and drizzled with braising jus. Sprinkle with grated Pecorino cheese.