Bourbon-Braised Beef
Ingredients
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- Salt and pepper
- 3 pounds boneless chuck roast
cut into 8 pieces
- Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons grapeseed oil
or other vegetable oil that can withstand high heat
- 2/3 cup bourbon
- 1 large onion
sliced
- 2 celery stalks
sliced
- 2 medium carrots
sliced
- 5 garlic cloves
peeled and smashed
- 3 tablespoons tomato paste
- 1/4 cup maple syrup
- 3 to 4 cups beef stock
amount dependent on the size of your cooking vessel
- 4 thyme sprigs
- 2 bay leaves
- Mashed potatoes or steamed rice
Directions
- 1
Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, soy sauce, Worcestershire sauce, ½ teaspoon salt and ½ teaspoon pepper. Prick the beef all over with a fork, add it to a resealable bag (or a bowl in which the beef fits snugly) and pour the marinade on top. Refrigerate for at least 4 hours and up to 12 hours.
- 2
When ready to cook, heat the oven to 300 degrees, and ensure the rack is low enough to accommodate a Dutch oven along with its lid. Remove the beef from the marinade. Use paper towels to thoroughly dry the beef. Combine 1 tablespoon salt and 1 teaspoon pepper with the garlic powder and onion powder; pat the seasonings all over the beef.
- 3
Heat 2 tablespoons of grapeseed oil in a Dutch oven (or large, heavy skillet with a lid) over medium-high. Swirl the oil to ensure it’s evenly dispersed. Once the oil is hot and shimmering, add the beef in an even layer, working in batches if needed, and cook it until it forms a crust, 1 to 2 minutes. Repeat the process on all sides of the beef. Remove the beef and set aside.
- 4
Deglaze the pan by adding ⅓ cup of the bourbon; use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the onion, celery and carrots and cook until softened, 7 to 10 minutes. Stir in the garlic and cook until the garlic is fragrant, 1 to 2 minutes.
- 5
Use the wooden spoon to clear some space at the bottom of the pot. Add the tomato paste and cook, stirring frequently to prevent burning, until it caramelizes and emits a very sweet scent, about 2 minutes.
- 6
Stir in the maple syrup, then the remaining ⅓ cup bourbon and 2 cups of the beef stock. Arrange the beef in an even layer, then add more beef stock until the beef is about 80 percent covered. Add thyme sprigs and bay leaves and bring to a simmer. Once the liquid is simmering, cover the pot and transfer to the oven.
- 7
Cook until the meat is fork tender, 2 to 2 ½ hours. (Be sure to check on the meat while cooking, adding additional stock if needed to maintain the correct level of cooking liquid.) Discard the thyme sprigs and bay leaves, and use a spoon to skim and discard any fat that has risen to the top. (If you’d like the braising liquid to be thicker, transfer the beef to a bowl and cover to keep warm. Bring the liquid to a boil then reduce the heat and simmer briskly until slightly reduced.) Taste to adjust seasoning, adding more salt or pepper if needed. Serve warm, with mashed potatoes or rice.
Bourbon-Braised Beef
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About this Recipe
Craving a truly elegant and deeply satisfying beef dish that won't break the bank? This Bourbon-Braised Beef recipe transforms an inexpensive cut into a fork-tender masterpiece, perfect for a comforting meal.You'll discover the magic in treating budget-friendly boneless beef chuck with care. The secret to its incredible tenderness lies in a two-fold approach: a preliminary marinade in acidic lemon juice and a patient, low-and-slow braising method. Bourbon adds a wonderful complexity, while caramelized tomato paste, maple syrup, and aromatic herbs like thyme and bay leaves layer in balanced, savory depth. Soy sauce provides a crucial foundation of both salt and umami, elevating the entire dish.Prepare for a richly flavored experience where every bite of beef melts in your mouth. You'll savor the savory notes of the tender chuck, beautifully complemented by the subtle sweetness of maple and the aromatic warmth of bourbon and herbs. This full-flavored main dish offers a truly comforting and elegant experience, proving that simple ingredients, when treated with care, can achieve remarkable results. While the cooking is unhurried, the reward is a deeply satisfying meal.This versatile dish welcomes a few simple adjustments to suit your pantry. If grapeseed oil isn't on hand, feel free to use another vegetable oil that can withstand high heat for searing. The flavorful braising liquid, rich with savory notes, is too good to waste; it makes a wonderful, robust base for a future French onion soup, extending the deliciousness of this recipe.This Bourbon-Braised Beef makes for a truly elegant and full-flavored main dish, ideal for a cozy weekend dinner or impressing guests without fuss. Serve it generously spooned over creamy mashed potatoes or fluffy steamed rice to soak up every last bit of that incredible braising liquid.