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Iberian Braised Beef
What you need
- Boneless beef chuck roast (2.5-3.5lbs)
- 2 large onions, peeled, quartered, thinly sliced
- 6 - 10 garlic cloves, minced
- 1 - 2 cups vegetable or beef broth (or water)
- 1 tsp ground turmeric
- 1 tsp ground dried porcini mushroom powder
- 1 1/2 tsp pimenton (smoked spanish paprika)
- 2 fresh bay leaves
- salt (pink, sea or kosher) and ground black pepper
- duck fat*
How to make it
- Preheat oven to 300º
- Use paper towels to dry chuck roast well
- Salt and Pepper both sides of beef
- Heat 3-4 tablespoons duck fat in a heavy dutch oven over medium heat until hot and shimmering
- 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
- Remove beef to a plate and let rest while caramelizing onions
- 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
- Add turmeric, porcinin powder and pimenton and stir to combine. Cook for 1-3 minutes until spices are fragrant.
- Add 1 cup of broth or water and scrape up browned crust from base of pan
- Add beef, bay leaves and enough additional broth or water to come up about 1/3 on the sides of the beef
- When liquid has reached a low boil, cover the pot and transfer to the oven
- Cook for three hours, turning the roast over every hour. The meat should be falling apart when properly done.
- 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.
- Heat the onion gravy on the stove and let simmer until slightly reduced.
- 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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