Braised Beef with Fennel
Makes 4 servings
2 tablespoons untoasted sesame oil
2 pounds beef (chuck or shoulder roast)
1 small onion, diced
3 cloves garlic, minced
> 4 Roma tomatoes, roughly chopped
4 sprigs fresh thyme, or two teaspoons dried thyme leaves
1 tablespoon fennel seeds
Salt and freshly ground pepper
- Preheat the oven to 325°F.
- Place a medium Dutch oven over medium-high heat. Let it heat for 2 to 3 minutes, then add the oil carefully (you don’t want it to splatter on your skin!). Place the meat into the pan. Take the time to brown the meat well (3 to 4 minutes on each side); this step will pay off in extra-deep flavor.
- Remove the meat from the pan, lower the heat to medium and add the onion, garlic, tomatoes, thyme, and fennel seeds. Season to taste with salt and pepper; cook, stirring occasionally, for 4 to 5 minutes, or until soft.
- Add the beef back to the pot (in a single layer, if possible), and add water until it comes about three-quarters of the way up the sides of the meat. Place a lid on the pot, and bring the liquid to a boil.
- Place the covered pot in the oven. Let it cook for 2½ hours, checking occasionally to make sure the liquid stays at a low simmer—it should not be boiling or simmering vigorously. Lower the oven temperature as needed. It is also important to note the water level: If there is only one-third of the water left, you should add warm water up to the two-thirds point.
- Check the meat; when it pulls apart easily with a fork, it is done. If it is more resistant, leave it in the oven and check it every 30 minutes until it can be pulled apart very easily.
Travis H. Bettinson, Personal Chef, Seattle, Washington www.junipfoods.com
0