Tired of the same 'ol boring slow cooked pot roast? Tired of using the same 'ol red wine for braising. I'll take your wide eyed enthusiastic looks as a yes! So put away that electric slow cooker, and put away that dull red wine. Don't get me wrong, I cook with wine too. However, everyone sees it coming. It's a fastball, straight down the middle.
Change it up a little! Instead, use a Belgian quadrupel for the braising liquid. Trust me, it'll make you want to dance after tasting it.
'What the hell is a Belgian quadrupel?' you may be asking. Belgian quads are strong dark ales, usually showcasing the aromas and flavors of dark fruits such as dates and cherries. Quads are big, bold, and complex (dare I say more complex than red wine?) and perfect for braising. Not only that, it makes for a hell of a sauce at the end too.
I began the day by heading to the Barton Creek Farmer's Market. I picked up some organic onions, carrots, and Yukon gold potatoes.
After that, I went to Central Market and picked up some Beef Stock and a nice organic grass fed chuck roast. Oh, don't forget the beer of course! This time, I went with an Ommegang Three Philosophers, which actually has a cherry lambic added for even more complexity. However, any Belgian quad will get the job done (Ranger Creek La Bestia Aimable, St. Bernardus Abt 12, Avery The Reverend). Just make sure to get a big bottle or two (or three) because you'll want to drink some too!
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| Cute vase with flower not included with beer |
The first thing you'll want to do is get some oil heating up in a large cast iron pot. Screaming hot. Seriously, you wanna hear that oil scream like Marilyn Burns. I got my oil from rendering the fat from bacon, but you can use olive oil too. But seriously, why use olive oil if you can use bacon grease? Oh, you'll also want to preheat your oven to 325 degrees.
Salt and pepper the hell out of that chunk of meat. Don't be shy, it's a big piece of meat. Once you do that, add it to the pot and listen to it sizzle. I need to get that sound as a ringtone. As your meat is browning, roughly chop your veggies.
You're not looking to cook the meat here. You just want to sear the outside to enhance the flavor. Once both sides are browned, take the meat out and add your chopped veggies.
Cook the veggies in that bacon and beef infused oil over medium heat for 5-10 minutes. Once the veggies are happy, create a big hole in the middle for the beef. Add enough of the Belgian Quad and beef stock until the liquid comes a little more than halfway up the beef. Don't drown the poor guy, otherwise you're not braising, you're stewing.
Here's the really easy part. Remember that heated oven? Well now you cover the pot, set it in the oven, and walk away. You could sit there if you wanted to, but I guarantee you'll get bored since you'd be sitting there for hours! After six hours, this is what heaven looks like.
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| Heaven in a pot |
See that braising liquid? We're not wasting that. We're going to reduce it down to a sauce even vegetarians would bathe in. In a small pan on high heat, add the remainder of the beef stock.
Spoon the braising liquid into a gravy separator. When the fat has separated, pour the braising liquid into the boiling beef stock. Let this reduce reduce reduce, pretty much until it's looking like a sauce consistency.
Once it's reduced to your liking, take it off the heat. Take a few tablespoons of creamy gold, also known as butter, and slowly whisk it into the liquid. The butter will add obvious flavor and a nice viscus look as well.
Spoon some of the veggies onto the middle of the plate. Spoon a piece of the meat on top of the veggies, and slowly drizzle the sauce over the meat. Pair with the same Belgian quad and you've got yourself one hell of a meal. Enjoy!
