This recipe delivers incredibly tender braised beef infused with the rich, tangy flavors of balsamic vinegar. Braising is a simple yet effective cooking method, ideal for transforming tougher cuts of meat into melt-in-your-mouth tenderness. This Italian-inspired take on a classic pot roast requires minimal active effort, relying instead on low and slow cooking to achieve remarkable results.
Зміст
Why Braising Works
Braising combines searing with slow simmering in liquid. The initial sear builds flavor, while the long, gentle heat breaks down tough muscle fibers. This process is particularly valuable for cuts like chuck roast, which are flavorful but can be chewy without proper preparation. The reduction of balsamic vinegar creates a concentrated, sweet-tangy sauce that elevates the dish.
Key Ingredients and Their Roles
The success of this recipe hinges on a few key components:
- Beef Chuck Roast: A 3-pound boneless chuck roast is the ideal foundation. This cut benefits most from braising, becoming exceptionally tender.
- Balsamic Vinegar: Not just for salads, balsamic vinegar provides a complex sweetness and acidity that balances the richness of the beef.
- All-Purpose Flour: Thickens the sauce, creating a luxurious texture.
- Rosemary & Thyme: These herbs infuse subtle aromatic notes, enhancing the overall flavor profile.
Nutritional Breakdown
A single serving (based on 6) contains approximately 573 calories, with 40.7g of fat and 47.1g of protein. The dish also provides 17.5g of carbohydrates, including 9.8g of sugars, and a notable 1091.8mg of sodium.
Recipe: Balsamic Braised Beef
Prep Time: 15 minutes
Cook Time: 3-3.5 hours
Serves: 4-6
Ingredients:
- 1 (approx. 3-lb) boneless beef chuck roast
- 2 tsp kosher salt + more to taste
- ½ tsp freshly ground black pepper + more to taste
- 1 tbsp neutral oil (canola, grapeseed)
- 1 medium yellow onion, diced (1 ½ cups)
- 3 tbsp all-purpose flour
- 1 (32 oz) carton low-sodium beef broth (4 cups)
- ½ cup balsamic vinegar
- 2 tbsp maple syrup or packed brown sugar
- 3 cloves garlic, minced
- 1 ¼ tsp dried rosemary (or 1 tsp fresh, chopped)
- ¾ tsp dried thyme (or 3 fresh sprigs)
Instructions:
- Preheat oven to 350°F. Trim excess fat from the beef and pat dry. Season generously with salt and pepper.
- Sear the roast in a Dutch oven with oil over medium heat, browning on all sides (approx. 7 minutes per side). Remove and set aside.
- Add diced onion to the pot and cook until softened (5 minutes), scraping up browned bits. Stir in flour and cook for 1 minute.
- Pour in beef broth, balsamic vinegar, maple syrup, garlic, rosemary, and thyme. Return the roast to the pot.
- Cover and braise in the oven for 2 hours. Uncover, flip the roast, and continue cooking for another 30 minutes. Flip again, cook until fork-tender (15-30 minutes).
- Shred or slice the beef, serve with the sauce, and garnish with fresh herbs if desired.
Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Final Thoughts
Balsamic braised beef is a testament to how simple techniques can yield extraordinary flavor. The combination of slow cooking, rich sauce, and tender meat makes this dish a satisfying and comforting meal. The leftovers will only improve over time, making it an excellent make-ahead option.
