I rarely braise any kind of meat in the summer or spring. Late fall and winter things are different though. Braised foods make your home smell amazing, definitely comfort food in the cold weather. And they usually provide several meals, a bonus these days of seemingly constant cooking.
I’ve made this dish several times now, it’s based on a combination of recipes. One from the New York Times and my own special 5-hour slow cooked beef stew. That one is a favorite on the blog (it was first published in 2016) and I highly recommend it as it’s walk-away-easy as well as delicious. That first recipe uses cubed chunks of beef, this one a chuck or other roast. Use a cut you would use for a pot roast. What’s so special about that recipe? One – there is no pre-searing of the meat, and two – it will cook unattended by you during the afternoon while you do more interesting things. This time I adapted the recipe to a larger roast of beef, rump or chuck or cross rib.
Note: cook this in your oven, not the slow cooker. The liquid amounts are not designed for your slow cooker, or your pressure cooker for that matter.
This is the dish to use up that half bag of cranberries left over from Thanksgiving or Christmas, or one forgotten in your freezer from last year. It’s a reason to stock up on those bags as they are a seasonal item and usually unavailable the rest of the year. The cranberries add a tart but sweet note that is addictive.
I will let you decide what vegetables to add. Some type of onion is essential but the rest can be varied. What about a bag of those small differently colored potatoes, or young carrots, small boiler onions, shallots…or all of them?
The second time I made the recipe I used a bag of those baby carrots in various colors from Trader Joe’s. Both time dinner was a big hit.
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground garlic
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground pepper
- 2-1/2 teaspoons kosher salt
- 1 beef rump roast, brisket, or chuck roast
- 1 large onion, peeled and sliced into half moons
- 1/2 package of fresh or frozen cranberries
- 1/2 cup dry red wine
- 1-1/2 cups of tomato juice, V8, or spicy V8 (my favorite)
- 1 cup chicken stock or water
- 3 ½ tablespoons of instant tapioca, I used Minute Tapioca
- 1-1/2 pounds of small boiling onions or shallots, peeled and left whole. Or 2 larger onions, peeled and cut into wedges and/or a dozen small potatoes or a couple of cups of carrots, peeled and cut into 2 inch chunks
- For serving – chopped Italian parsley
- 1 teaspoon of lemon juice
- Salt and pepper as needed
- Preheat the oven to 275 degrees F
- In a small bowl combine the paprika, garlic, cinnamon, cardamon, cumin, salt, and pepper
- Dry the roast and rub it all over with the spices, let sit for 30 minutes while the oven preheats and you combine the other ingredients.
- In a larger bowl combine the juice, stock (or water), wine, and tapioca. Stir to mix and dissolve the tapioca.
- Place the roast in a large casserole or baking dish with a lid. Pour the liquid over then add the cranberries.
- Nestle the the onions and other vegetables at the sides.
- Cover and cook 6 hours.
- Uncover and let sit for 20 minutes before serving.
- Add the lemon juice and garnish with the parsley.
Let this simmer away, undisturbed, while you go for a hike or a walk or a bike ride… You will arrive home to the heavenly scent of slow cooked beef and spices. All you need for a complete meal is a green salad and something to mop up any juices. Mashed potatoes would be excellent here, or polenta, or a loaf of crusty country bread.
Slice and serve a good strong mustard or horseradish along side.
It will be fall-apart tender.
January 4 is the first day of our annual 30-day healthy eating plan. With a few friends we do this every year. We cheer each other on and support each other through our individual difficult spots. For some it’s the sugar or carbs, others late night eating, and still others that 5 pm cocktail. We have all slid into comfort food the last 10 months. For 30 days we give up empty carbs, sugar, dairy, wheat, caffeine, alcohol and fatty/fried foods. We feed our bodies whole grains, beans, lean meats and lots of fruit and vegetables. It’s a reset. Yes, we usually lose weight but we also speed our metabolisms and reset our taste buds for healthier food. You can find details of the diet and some recipes by clicking on the category “30 day Metabolic Diet” on the right side of my blog. You will need to use your computer as the categories don’t show up on the mobile app.
I wonder if the folks over at the blogging party Fiesta Friday have left over cranberries? I think I will mosey on over there and add this post to the link party. It’s Fiesta Friday #362 hosted by Angie and co-hosted by Petra @ Food Eat Love.
Come on over and join the party. Click on the links to read blogs about food, travel, decorating plus arts and crafts.
As this dish is cooked without any additional fat (strain any off the sauce), it would qualify as a phase 1 or phase 3 dinner.
Again, wishing you a safe, healthy and love filled 2021.