Ingredients
- 2 lbs ButcherBox Chuck Roast
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 tbsp canola oil or other high-heat-friendly neutral oil
- 2 lbs root vegetables, such as carrots, parsnips and celery root, rinsed, peeled and cut into 1- to 2-inch pieces
- 4 garlic cloves finely grated or finely chopped
- 3 inches ginger finely grated
- 1 small cinnamon stick
- 1 chili pod such as cayenne or chile de arbol
- 24 oz IPA beer
- 1 cup beef, chicken or vegetable stock
- 1/2 cup maple syrup
- 2 tbsp soy sauce
- 4 strips orange peel
- 1/2 cup chopped parsley
- 1/2 cup sour cream
Instructions
- Heat oven to 325ºF. Pat the chuck roast dry, trim off any excessive fat and then slice into 1½- to 2 inch chunks, season with salt and pepper, and toss to coat. In a Dutch oven, heat the oil over medium-high. Working in batches, add the beef in a single layer, letting it brown for about 2 minutes, then toss and turn to brown at least one more side, 2 minutes longer. Transfer the browned beef to a bowl or plate.
- Add the root vegetables to the pot and sauté for 2–3 minutes, tossing them to coat in the residual fat in the pan. Stir in the garlic, ginger, cinnamon and chile pod to quickly warm them, about 30 seconds to 1 minute, then pour in the IPA, which will froth and bubble, followed by the stock, maple syrup and soy sauce. Bring to a simmer, cover with a lid and then transfer to the oven. Braise the beef in the oven until impossibly (but, actually possible!) tender, the vegetables have softened tremendously and the IPA-maple stock has mellowed to be less beer-y and bitter to more beef-y, tangy and richly sweet, about to 2½ hours.
- When ready to serve, skim excess fat from the pot and discard. Finely chop the orange peel and mix in a small bowl with the parsley. Spoon the braised beef, vegetables and some of the liquid in serving bowls or plates, add a dollop of sour cream and sprinkle the parsley-orange mix over the top.
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