Beef, Shaken Not Stirred…

I made a really good roasted beefy thing last night that I’ll call “Rasa’s Beef”.  Rasa being my lovely sister in law.

Rasa’s Beef

2 medium onions, roughly chopped
4 garlic cloves, chopped
1 1 inch piece of ginger, chopped
2 large carrots, chopped
1 7 pound roast, cubed into largeish cubes, about 2 inches squared
1 tablespoon mustard seeds
1 cinnamon stick
4 juniper berries
4 allspice berries
rosemary to taste
salt & pepper to taste
1 cup red wine
stock
oil

Heat the oven to 300 degrees.

In an oven proof dutch oven (DO), lightly brown the onions, ginger, carrots and garlic in a little bit of oil.  Remove from the DO.  Brown the beef cubes on each side, do this in batches, removing each piece as it’s browned.  You aren’t cooking it through, just getting the caramelization thing going.  As the last batch of beef is done, add the spices to brown them a little also.  Add back all the stuff you removed earlier.

Add the red wine and enough stock to bring the liquid up to the top of the beef.  Don’t drown it!

Cover, put the DO in the oven.  Leave it alone for at least 90 minutes.  Stir it, cover it again.  Check it in another 30 minutes.  Stir.  If the meat is beginning to fall apart you are almost there.  Uncover it and bake it for another 30 minutes.  If the sauce is still too thin, make a slurry of water and corn starch, about 1/2 cup of water and 1 tablespoon of corn starch.  Add it to the DO, stir it well, bake it for another 5 minutes or so.

Serve over rice.

This was sooo tasty.

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3 Responses to Beef, Shaken Not Stirred…

  1. Brandi says:

    Mmmmmmm…You had me at ginger.

    I’m going to have a hard time finding Juniper and Allspice berries. I had to go to 3 stores just to find curry powder!

  2. Phelps says:

    Uhhh… is there a non-oven safe Dutch Oven? What kind of sadistic bastard even makes that?

  3. vivianlouise says:

    Right, the Dutch Oven from the Department of Redundancy Department. Doh.

    I was thinking more of the lid. I just use foil, since I dropped my glass lid 10 years ago.

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