Tuscan Beef Braise (No-Sear)
Tuscan Beef Braise (No-Sear)
Ingredients
For the Braise
- 3 pounds beef chuck roast, cut into 2-inch cubes
- 2 garlic, heads, peeled, cloves left whole
- 1 tablespoon black pepper, finely ground
- 1 tablespoon black pepper, roughly ground
- 1 1/2 cups beef stock
- 1/2 bottle dry red wine, (approximately 1 1/2 cups), not fruity
- 1 teaspoon kosher salt, or to taste
Instructions
- 1
Preheat your oven to 325°F. Ensure your beef chuck roast is cut into approximately 2-inch cubes. Peel the garlic cloves from both heads, leaving them whole.
⏱️ 5 min•🌡️ 325
- 2
In a large Dutch oven or oven-safe pot with a lid, combine the cubed beef, whole peeled garlic cloves, 1 tablespoon of finely ground black pepper, 1 tablespoon of roughly ground black pepper, beef stock, and dry red wine. Add the kosher salt.
⏱️ 5 min
- 3
Stir all ingredients gently to combine. Cover the Dutch oven tightly with its lid.
⏱️ 1 min
- 4
Place the covered Dutch oven into the preheated oven and braise for 3 hours, or until the beef is fork-tender and easily pulls apart. The beef should appear glossy.
⏱️ 180 min•🌡️ 325
- 5
Carefully remove the Dutch oven from the oven. You can serve the braise directly from the pot, or for a thicker sauce, proceed to the next step.
⏱️ 2 min
- 6
(Optional) Using tongs or a slotted spoon, remove the beef from the Dutch oven and set aside. Place the Dutch oven with the remaining liquid on the stovetop over medium-high heat. Bring the liquid to a simmer and reduce by about one-third, stirring occasionally, until it thickens slightly to your desired consistency. This may take 10-15 minutes.
⏱️ 15 min
- 7
(Optional) Shred the beef with two forks. Return the shredded beef to the thickened sauce. Serve hot, perhaps over pasta or polenta.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tuscan Beef Braise (No-Sear)
Ingredients
For the Braise
- 3 pounds beef chuck roast, cut into 2-inch cubes
- 2 garlic, heads, peeled, cloves left whole
- 1 tablespoon black pepper, finely ground
- 1 tablespoon black pepper, roughly ground
- 1 1/2 cups beef stock
- 1/2 bottle dry red wine, (approximately 1 1/2 cups), not fruity
- 1 teaspoon kosher salt, or to taste
Instructions
- 1
Preheat your oven to 325°F. Ensure your beef chuck roast is cut into approximately 2-inch cubes. Peel the garlic cloves from both heads, leaving them whole.
⏱️ 5 min•🌡️ 325 - 2
In a large Dutch oven or oven-safe pot with a lid, combine the cubed beef, whole peeled garlic cloves, 1 tablespoon of finely ground black pepper, 1 tablespoon of roughly ground black pepper, beef stock, and dry red wine. Add the kosher salt.
⏱️ 5 min - 3
Stir all ingredients gently to combine. Cover the Dutch oven tightly with its lid.
⏱️ 1 min - 4
Place the covered Dutch oven into the preheated oven and braise for 3 hours, or until the beef is fork-tender and easily pulls apart. The beef should appear glossy.
⏱️ 180 min•🌡️ 325 - 5
Carefully remove the Dutch oven from the oven. You can serve the braise directly from the pot, or for a thicker sauce, proceed to the next step.
⏱️ 2 min - 6
(Optional) Using tongs or a slotted spoon, remove the beef from the Dutch oven and set aside. Place the Dutch oven with the remaining liquid on the stovetop over medium-high heat. Bring the liquid to a simmer and reduce by about one-third, stirring occasionally, until it thickens slightly to your desired consistency. This may take 10-15 minutes.
⏱️ 15 min - 7
(Optional) Shred the beef with two forks. Return the shredded beef to the thickened sauce. Serve hot, perhaps over pasta or polenta.
⏱️ 5 min