Serves 6
From Frank Paladino via Instagram
Ingredients
1 beef chuck roast (3-3.5 lbs) tied with butcher twine
2 tablespoons beef fat or oil
3 oz bacon lardons
3 large onions, sliced
2 tablespoons butter
3 garlic cloves
1 tablespoon brown sugar
2 tablespoons Dijon or German mustard
2 cups Belgian beer (chimay)
1 cup beef stock
1 bunch thyme (tied)
2 bay leaves
1 tablespoon apple cider vinegar
1 tablespoons corn starch
2 tablespoons beef stock for slurry
Instructions
– Preheat oven to 300F
– Tie and season the beef with salt and pepper
– In a Dutch oven brown the seasoned beef in beef fat or oil to a mayard reaction (nicely browned on all sides)
– Remove the beef and set aside
– Render bacon
РMelt butter over medium heat, add onions and garlic, saut̩ slowly
– When onions and garlic are slightly browned (about 10-15 minutes) stir in Dijon mustard
– Add beer and bring to simmer
– Add beef stock, thyme, and bay leaves
– Stir and return the beef to the pot, place some of the onion s on top of the beef
– Cover the pot and cook in oven for 3 hours
– when beef is tender, remove from the pot. Remove thyme and bay leaves.
– skim out any excess fat
– mix corn starch and beef stock. Poor into the pot and let sauce reduce
– spoon sauce over beef and serve