Find a new beefy recipe to try for Beef Month
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique:
We all by now have been trained by the Beef Check-Off people that May is Beef Month! I added a little pressure to the cook to come up with a good beefy recipe that isn’t to similar to others that she has done. This isn’t an easy task because she has a whole lot beef recipe experience wrapped up in her years as the official Cattleman’s Advocate test kitchen cook.
She did well with this one. I don’t like a lot of heat or overly spicey foods. This one had a mild spicy heat just right to enhance the beef flavor of this dish. I really enjoyed this one, mark this one as another good one to put in the preferred menu rotation.
Oven-Braised Beef with Harissa
From Smitten Kitchen Keepers
3-3 ½ pound boneless beef chuck roast, tied with a string
Kosher salt and freshly ground black pepper
One 28-ounce can whole tomatoes
2 tablespoons prepared harissa
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon garlic powder
1 cup sliced carrots
1 large red bell pepper, stemmed, seeded, sliced
Heat the oven to 300 degrees. Place the roast in an oven-proof 4-to-5- quart heavy pot with a lid. Sprinkle the roast with 2 teaspoons kosher salt and many grinds of black pepper. Turn the beef over, and season the second side.
Open the can of tomatoes, and use kitchen shears or very clean scissors to chop them roughly right inside the can. Add the harissa, cumin, coriander, and 2 teaspoons salt to the can, and give it a quick, careful stir. Pour the tomatoes-harissa mixture over and around the beef. Sprinkle the garlic powder over the mixture and cover with the lid.
Braise the beef in the middle of the oven for a total of 3 to 4 hours.
At the 3 hour mark, carefully remove the pot from the oven and add the vegetables, cover again with the lid, and return to the oven for 30 to 90 minutes longer, or until the beef is very tender.
Note: One way to tweak this into a fuller meal is to add 1 cup basmati or another long-grain rice to the pot. Add the rice at the same time as the vegetables, but if your roast takes the full 4 hours the rice might become mushy. This is a judgment call, but well worth the addition.
Additionally, make sure there is enough liquid for the rice. You can add additional water if the liquid in the pot is lacking.
For beef month, why don’t you did what we did and find a new beefy recipe to try. It can be this one or another, but celebrate Beef Month by experiencing beef in a new way!