Ingredients
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La espanola pomace olive oil
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2-3pounds Beefcan use chuck, round, brisket
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1 Large onionsliced
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2Tbsp Clara ole tomato chunky with basil(can also use tomato paste)
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4cloves Garlicchopped
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1tsp Dried thymechopped
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1tsp Dried rosemarychopped
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1/2tsp Red pepper flakes(optional)
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2cups broth Tastesetters Beef Flavorfor beef broth
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1/4cup Balsamic vinegar
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1/2cup Treetop cranberry juice
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2Tbsp Soy sauce
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4Tbsp Clara ole maple pancake syrup
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1Tbsp Worcestershire sauce
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1cup Cranberriesfresh or frozen
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1pound Carrotspeeled and sliced (or baby carrots)
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Cornstarch slurry2Tbsp cornstarch + 2Tbps water (for thickening)
Directions
Steps
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1
Done
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Heat the olive oil in a large, oven-safe pan or Dutch oven over medium-high heat. Once hot, add the beef roast and brown it on all sides, which should take about 4-5 minutes per side. Once browned, remove the beef from the pan and set it aside. |
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2
Done
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In the same pan, add the sliced onion and cook until softened, about 5 minutes. Stir in the tomato paste, chopped garlic, thyme, rosemary, and red pepper flakes (if using), and cook for another minute until the mixture becomes fragrant. |
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3
Done
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Prepare the Braising Liquid: Pour in the beef broth, balsamic vinegar, cranberry sauce (if using), soy sauce, maple syrup, and Worcestershire sauce. Stir everything together to combine. |
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4
Done
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Return the beef to the pan and add the cranberries and sliced carrots. Ensure that the beef is partially submerged in the liquid. |
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5
Done
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Braise the Beef: Preheat your oven to 275°F (140°C). Cover the pan with a lid and transfer it to the oven. Let it braise for 3-4 hours, or until the beef is tender and easily pulls apart with a fork. Alternatively, you can cook this on the stovetop by bringing the liquid to a boil, reducing the heat to low, covering, and simmering for 3-4 hours. For slow cooker instructions, cook on LOW for 8-10 hours or on HIGH for 4-6 hours. |
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6
Done
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Once the beef is tender, remove it from the pan and either slice or shred it. (Optional) To thicken the sauce, skim any excess fat from the surface, then bring the sauce to a simmer on the stovetop. Stir together the cornstarch and water to make a slurry, then add it to the simmering sauce. Cook for a few minutes until the sauce has thickened. |
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7
Done
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Serve the beef with the braised carrots and cranberries, drizzling the sauce over the top. |
