Vermouth Braised Beef with Olive Lemon Herb Relish
Chucky did it again. This roast is braised to tender perfection in vermouth and Sizzle-toasted spices before being finished off with a Drizzle lemon scallion dressing.
by Chucky Cruz | @chuckycruz
Vermouth Braised Beef:
3 lbs beef chuck roast, cut into 2 inch chunks
Salt & pepper, to taste
3 shallots, peeled and cut in half
6 garlic cloves, smashed
2 inch piece of fresh ginger, split
1 tbsp peppercorns
2 tsp coriander seeds
2 whole cardamom pods, split
2 star anise
1 cinnamon stick
1 cup dry vermouth
2 cups low sodium chicken broth
Lemon peel
2 bay leaves
5 juniper berries
2 tbsp all-purpose flour
2 tbsp unsalted butter
Sizzle for searing (enough to coat the bottom of the pan)
Olive Lemon Herb Relish:
1⁄4 cup parsley, minced
1⁄4 cup cilantro, minced
1⁄3 cup olives, pitted and sliced thinly
1⁄2 serrano, sliced thinly
1 scallion, sliced thinly
Segments from 1 lemon, chopped
1⁄4 cup Drizzle
Instructions
Active Time: 45 min
Full Time: 3 hr
Preheat oven to 325F. Season beef with salt and pepper.
Coat the bottom of a large dutch oven with Sizzle and heat over medium heat until hot. Add in beef, and sear on all sides until deep golden brown, about 5-7 minutes per side. Adjust heat as needed to make sure the bits at the bottom of the pot aren’t burning.
Remove meat from the pot. Add in shallots and ginger, cut side down, and char, about 2-3 minutes. Add in garlic and cook 1 minute longer.
Add in peppercorns, coriander seeds, cardamom, star anise, and cinnamon stick. Toast in oil slightly until aromatic.
Deglaze with vermouth and scrape any brown bits on the bottom of the pan.
Add in chicken broth, lemon peel, bay leaves and juniper berries. Bring to a boil and cover with a lid.
Transfer to the oven and cook until fork tender. About 2 1⁄2 - 3 hours.
As beef cooks, make the olive and lemon herb relish by combining parsley, cilantro, olives, serrano, scallion, lemon and Drizzle. Mix until combined and season with salt and pepper to taste. Set aside.
When beef is tender, carefully remove beef from the pot and set aside. Strain liquid into a small pot and discard solids.
Mix the butter and flour until smooth. Add the mixture (called a beurre manié) into the sauce and whisk until combined. Bring to a gentle boil and cook while whisking, until thickened slightly. Let simmer for about 10 minutes.
Add beef back to pot.
Serve with rice and top with olive & lemon herb relish. Enjoy!
