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13 Oct, 9 tweets, 5 min read
I used a (grass fed) chuck roast and ox tail in this instance, but general rules apply to just about anything.
The roast is just over 2lb. I included the oxtail for added collagen and flavor. This is generally a bit cheaper than short rib, easier to prep as well.
Kosher salt all over that guy, cover and chill, at least 1 hour.
Remove from refrigerator, let it come up in temperature, trim it and cut into manageable portions.
It’s crucial to fully dry off your proteins. Sear off in ghee, not too hard, perhaps 5 minutes each side and get some great color.
Prepare mirepoix.
Sweat your onions until they are clear, then 2 tbsp tomato paste for 2 minutes, until it breaks up, this removes the tin taste.
Then you can add your carrots, celery, etc.
I enjoy bay leaf, peppercorn, whole coriander, crushed garlic, and available herbs.
When you first deglaze with wine, use only a quarter cup, then scrape all the fond up, and cook it down. Then add another 2 cups or so. Bring to a roll then drop to a simmer, reduce to almost half.
I’m outta broth so I improvised. Add and reduce again.
Put meat back in the pot, cover and toss in the oven 325, 3 hours, uncover and get it another 30 minutes.
Remove and cover meat, strain, return sauce to the pot and bring to a roll, drop to a simmer and reduce.
Stir often, if it breaks add a little water.
While your sauce simmers, prep your sides. Shred your meat or cut to your taste, and there you have it, a perfect braise.
This is healthful and rich, with great reheat value. Perhaps I’ll poast roast chicken next!
You can eat well on a budget.
Forgive my lack of a garnish, my parsley had turned!
I should caution that if you’ve a cast iron Dutch oven skip the tomato paste and foods with high acid content in general as it will impart a metallic taste.
You can find a cheap dutchie at an estate sale or thrift shop.
Lastly, if you’re short on time, toss everything into your crock pot except the wine, it’ll be ready when you get home.

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