Mmmm, mmmm. I enjoy cooking and eating some braised beef! I did not follow any recipe this time, winging it! Normally the recipe calls for tomato paste, some tomato sauce, some stock and a little wine. I did almost none of the above. . .Except all of the liquid was red wine! I did the normal method:
Pre-heat the oven to 325-ish.
Dice an onion, and set aside four cloves of garlic and two carrots.
Cut up a five pound roast into chunks.
Browning chunks of beef in the pot using some coconut oil and some olive oil.
Once the meat is browned, I soften a chopped onion and four cloves of garlic in the coconut/olive oil. Then add back the chunks of beef, add two carrots broken in half and cover with red wine. It took a bottle and a half of some moderate Pinot Noir. Cover the pot and into the pre-heated oven it goes for five hours!
After which I served it with some steamed broccoli.
The leavings aren’t so pretty. But after I get the meat out and into a container for leftovers, the carrots, bits and liquid go out for the hens. Who go berserk over it!