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Caramelize onions with whiskey, chuck roast, baby carrots and red potatoes braised in beef bone broth and dry white wine. Served with savory mushroom rice.
Chuck roast: Chuck roast comes from the shoulder of the cow. It;s a pretty easy cut to find so its always a great option to braise. It stands up well to a long cook time and the marbling has tremendous flavor.
Baby Carrots: Baby carrots are just easier. They are the perfect 3 inch size to toss into stew.
Spanish Onions: This braise starts with caramelizing onions. The onions cook to develop a deep rich flavor prior to the beef and liquid being added to the pot.
Wine: Wine is always a great option for braising liquid its packed with flavor and helps break down the meat. This dish used a dry white wine to help add depth but a crisp citrus so that it doesn’t weigh the beef down.
Whiskey; Whiskey is used to deglaze the onions towards the end of their cook. The smoky whiskey adds a nice glaze to the onions and picks up the bits stuck at the bottom.
Broth: Broth over water always deepens the flavor of the dish. Water tends to dilute. Beef broth is a dark rich broth made from simmered marrow and vegetables. If beef broth isn’t an option vegetable stock is the next best thing.
fatty beef: a lot of fat can really overwhelm a dish. a few steps can help combat that. first trim the fat off the beef. the sauce has allot of flavor here and chuck has allot of marble. trimming the outside can help keep the oiliness down. also, adding a little extra corn starch. if all other methods fail just remove the pot from the heat once it finishes cooking and let the pot cool down uncovered. the fat will rise to the top and start to solidify so that its easier to discard from the dish.
stove cooking: you can braise either on the stove or in the oven. for this dish keeping it on the stove works a little better. cooking on the stove gives you an opportunity to layer the vegetables instead of throwing everything in at once. you can really take your time with the dish.
deglazing and braising: deglaze with the whiskey so that it slightly coats the onions resulting in rich flavor. braise and submerge this dish in wine to build more flavor off of. this recipe is a whole bottle kind of dish.
onions:meat: when i braise i like to keep it at one large onion per pound of meat. i find that gives the most flavor since half the onions melt in the liquid helping it slightly thicken and the other half float with the meat. onions are a great cheap way to add immense flavor.
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