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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-26-2013, 11:11 AM   #16
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Join Date: 12-09-04
Location: Chicago 'Burbs
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Thanks! Remember, as much as we love pictures, we're here to learn from each other. Providing details on the cook and recipes helps everyone!
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Old 10-26-2013, 11:45 AM   #17
is one Smokin' Farker
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Join Date: 09-17-13
Location: Wildomar California formerly Dallas Texas

Looks great I'll take mine with a tall boy.
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Old 10-26-2013, 05:40 PM   #18
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Join Date: 08-11-12
Location: North Bend, WA

Heres a better writeup of the process.

If your pressed for time cut the roast into manageable chucks, maybe 2-3 inch squares.

Start by getting a dutch oven nice and hot. I do this by preheating the over to 350 and leaving the in in for a half hour.

Pat dry and then salt your beef liberally with kosher salt. Brown the beef on all sides and remove from the pan. Add chopped onions to the pan and cook till translucent. Add a little beef broth to the bottom, maybe a half cup. Now add the beef back in and sprinkle with flour (my wife is gluten free so i skip this step, but if it was just for me id do it) put in the oven uncovered for 10 min.

Put the lid on and reduce the heat to 275 and let it sit for 90 min. After 90 min I pull it out and drain all of the liquid into a pyrex measuring cups to let the fat separate. Skim off the fat and dump what you have left into a pan. Mince a shallot and turn the heat onto low. Reduce by half then take off the heat, save for later.

Chop up some carrots and celery and crush 3 or 4 cloves of garlic and a potato or two and put it in the pot with the beef. Add a cup of red wine. I like Malbecs and Merlots now add a pint or so of beef broth (chicken if you want to tome down the richness). Toss some rosemary, thyme, and a bay leaf on top, cover and get it back into the oven.

It's done when the beef is fork tender. It'll take another hour or so.

Remove from the oven. Use a baster and suck out some of the braising liquid (a cup or so) and add it to your pan with the reduced stock from earlier. Crack some fresh pepper in and kick the heat to medium and reduce it by 1/3.

Strain and add back to the pan.

Mix a tablespoon of corn starch with 1/4 cup of cold water. Stir and add to your reduction. Bring to a simmer then kill the heat. let cool for a min or two then stir in a tablespoon of butter.

Plate the beef and pour some gravy on top.

Serve with mach potatoes, mash squash, pasta. rice... whatever.
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