Bourbon-Braised Beef
4 hrs 30 min (plus 4–12 hrs marinating)6 to 8 servings
Tender braised chuck roast in a bourbon-spiked sauce with caramelized tomato paste, aromatics, and herbs.
| prepPreheat oven to 300°F / 150°C | ||||||||||||
| 120 ml olive oil | Whisk marinade | Marinate beef 4–12 hrs | Pat beef dry, season with salt, pepper, garlic & onion powder | Sear beef 1–2 min per side until crusted, remove | Deglaze pot with bourbon, scrape browned bits | Cook onion, celery & carrots 7–10 min until softened | Add garlic, cook 1–2 min until fragrant | Bloom tomato paste 2 min, stirring until caramelized | Stir in maple syrup, bourbon & beef stock | Return beef, add thyme & bay leaves, bring to simmer | Braise covered 300°F / 150°C, 2–2½ hrs until tender | Discard herbs, skim fat, adjust seasoning, serve |
| 60 ml lemon juice | ||||||||||||
| 2 tablespoons soy sauce | ||||||||||||
| 2 tablespoons Worcestershire sauce | ||||||||||||
| Salt and pepper (for marinade) | ||||||||||||
| 1.4 kg boneless chuck roast, cut into 8 pieces | ||||||||||||
| Salt and pepper (for seasoning beef) | ||||||||||||
| 1 teaspoon garlic powder | ||||||||||||
| 1 teaspoon onion powder | ||||||||||||
| 30 ml grapeseed oil | ||||||||||||
| 80 ml bourbon (for deglazing) | ||||||||||||
| 1 large onion, sliced | ||||||||||||
| 2 celery stalks, sliced | ||||||||||||
| 2 medium carrots, sliced | ||||||||||||
| 5 garlic cloves, peeled and smashed | ||||||||||||
| 3 tablespoons tomato paste | ||||||||||||
| 60 ml maple syrup | ||||||||||||
| 80 ml bourbon (remaining) | ||||||||||||
| 3 to 4 cups / 720–960 ml beef stock | ||||||||||||
| 4 thyme sprigs | ||||||||||||
| 2 bay leaves | ||||||||||||
| Mashed potatoes or steamed rice (for serving) | ||||||||||||
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