Cinnamon Braised Beef
I know that a cinnamon braised beef dish seems to be a better fit for winter than spring, but the reality of March is that we are just as likely to get a snow day as we are a warm and sunny one. This dish is for those unpleasant, overcast, shockingly cold days that catch us off guard when we’ve already taken the shorts and dresses out of storage. One last hearty spiced braise ladled over mashed potatoes to warm us to our toes. Spring doesn’t technically start until March 21st, right?
Ingredients:
1 tablespoon butter
1.5 pounds of chuck roast (cut into 3-4 large pieces)
1.5 cups bone broth
3 cinnamon sticks
6 sage leaves, thinly sliced
3 garlic cloves, smashed
2 teaspoons salt
2 tablespoons red wine vinegar
pepper to taste
Directions:
Preheat your oven to 325 degrees F. Heat a dutch oven (or oven safe lidded pot) over medium heat. Add the butter and melt. Add the chuck roast pieces and brown them on all sides.
Add the rest of the ingredients and scrape the brown bits from the bottom of the pot while the liquid simmers. Nestle the garlic and cinnamon sticks in the liquid so they don’t burn. Put the lid on top and pop it in the oven for about 3 hours. The meat should be fork tender and fall apart when you gently pry it with a fork. Take the meat out and set it on a plate. Put the pot on your stove and bring the liquid to a simmer. Taste for seasoning and add a bit of salt and pepper if it needs it. Remove the cinnamon sticks. Shred the meat in large pieces and add back to the pot. Now you have a beautiful gravy to serve with your meat! We love it on top of mashed potatoes.
