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Iberian Braised Beef

What you need

  1. Boneless beef chuck roast (2.5-3.5lbs)
  2. 2 large onions, peeled, quartered, thinly sliced
  3. 6 - 10 garlic cloves, minced
  4. 1 - 2 cups vegetable or beef broth (or water)
  5. 1 tsp ground turmeric
  6. 1 tsp ground dried porcini mushroom powder
  7. 1 1/2 tsp pimenton (smoked spanish paprika)
  8. 2 fresh bay leaves
  9. salt (pink, sea or kosher) and ground black pepper
  10. duck fat*

How to make it

  1. Preheat oven to 300º
  2. Use paper towels to dry chuck roast well
  3. Salt and Pepper both sides of beef
  4. Heat 3-4 tablespoons duck fat in a heavy dutch oven over medium heat until hot and shimmering
  5. Add beef and brown on all sides - about 4 minutes on first side, 3 minutes on opposite side, then use tongs to give a minute or so to each edge
  6. Remove beef to a plate and let rest while caramelizing onions
  7. Add onions and garlic with 1/2 tsp salt and cook until well caramelized at least 10 minutes and up to 20 minutes: stir as needed and reduce the heat slightly if needed to avoid hot spots and burning
  8. Add turmeric, porcinin powder and pimenton and stir to combine. Cook for 1-3 minutes until spices are fragrant.
  9. Add 1 cup of broth or water and scrape up browned crust from base of pan
  10. Add beef, bay leaves and enough additional broth or water to come up about 1/3 on the sides of the beef
  11. When liquid has reached a low boil, cover the pot and transfer to the oven
  12. Cook for three hours, turning the roast over every hour. The meat should be falling apart when properly done.
  13. Remove the pot from the oven and transfer the roast (probably in pieces) to a plate and keep warm with foil or in a warm oven.
  14. Heat the onion gravy on the stove and let simmer until slightly reduced.
  15. Cut or shred the beef and top with the gravy.

*You can use an alternative fat of choice, though duck fat has a lovely flavor and adds depth to the finish.

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