This French-inspired recipe features my favourite cooking technique, braising. To me there’s nothing more satisfying than the tender textures and aromatic, well-developed flavours you find in a good braise of meat – be it beef, pork, game, or poultry.
Ingredients
- 1 braising beef roast 4 lb (1.8 kg)
- 1 tbsp (15 ml) canola
- 1 tbsp (15 ml) olive oil
- ½ lb (226 g) slab bacon, cubed
- salt and pepper
- 1 large onion, diced
- 2 cloves garlic, roughly chopped
- 5 shallots, sliced
- ¼ tsp (1 ml) thyme
- ¼ tsp (1 ml) rosemary
- 2 cloves
- 1 bay leaf
- ¼ cup (60 ml) parsley, chopped
- 1 orange zest
- 2 large tomatoes, chopped
- 12 large button mushrooms, sliced
- 2 cups (500 ml) dry red wine
How to Make It
- Cut roast in large chunks. Heat oils in frying pan on medium high. Fry bacon in pan. Make sure it’s crispy. Place bacon in baking dish. Season beef chunks with salt and pepper and brown in batches in pan. As beef is browned, place it on top of bacon.
- Preheat oven to 325 F (165 C). When all browned beef chunks are in baking dish, add remaining ingredients. Cover and bake for 2 hours. Serve with noodles, rice, or potato.
