Not to sound like a total girl, but when it comes to beef, I usually prefer a dainty filet, with it’s tender, juicy meat and far less marbling (that’s nice restaurant speak for fat, in case you didn’t already know) than other cuts. But the budget doesn’t always allow for premium cuts of beef, so when the hubs comes home from the grocery store with some huge, intimidating bargain-buy, I will often braise the meat to get that tender, fall-off-the bone quality that’s also packed with taste and flavor.
Braising simply means to simmer the meat for several hours over low heat. A slow-cooker can be an efficient way to braise, but I like this oven-braised recipe, which was adapted from Alton Brown’s and found here, because it doesn’t create as much liquid as a slow-cooker, leaving the sauce thick, and rich. The Fresh garlic, brown sugar, tomato and spices meld together while cooking, creating a hunger-inciting aroma that will fill your whole house. The sauce is addicting. No joke. So be sure to have bread or potatoes to sop it up with.
- 1/2 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 1 6-oz can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 small onion, diced (about 1 cup)
- 6 cloves garlic, pressed
- Preheat your oven to 325.
- In a medium bowl whisk together all the sauce ingredients until well-blended.
- Tear a large sheet of heavy-duty foil (my foil was only 12-inches wide, so I had to use two sheets) and put the roast in the center. Wrap the top and bottom edges up around the sides of the meat and fold down several times until you've created a sealed envelope. Carefully unfold the top so as to create an opening to pour in your braise. Refold the envelope and put the packet in a baking dish to catch any leaks (there will definitely be leaks).
- Bake the roast for 4 hours. Let it rest for 10 minutes before you open the packet.
- Use tongs to take the meat out of the packet, transferring it to a cutting board or plate, and cover it with foil.
- Strain the cooking liquid through a fine sieve (you might have to press it through) to make the sauce.
- Slightly pull the meat apart with a fork and serve it with the sauce drizzled on top.