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Chestnut and Beef Braise
Used with permission from the new
Ontario Seasonal Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Chestnut and Beef Braise: Serves 6
3 lbs (1.5 kg) inside round roast
sea salt and freshly ground - pepper to taste
1⁄4 cup (60 mL) canola or - sunflower oil
1 cup (250 mL) red wine, - preferably Pinot Noir
2 cups (500 mL) beef stock
1 clove garlic, crushed with a heavy knife
2 fresh Roma tomatoes, - quartered
2 cups (500 mL) baby carrots
2 cups (500 mL) pearl onions
2 cups (500 mL) small white mushrooms
1 x 10 oz (283 g) jar - chestnuts, drained and roughly chopped
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Instructions
- Preheat oven to 350˚ F (175˚ C)
- Season meat well with salt and pepper
- Heat the oil in a Dutch oven and brown the meat; remove from pan
- Add red wine and bring to a rapid boil on high heat until liquid is reduced and any drippings are loosened from the bottom of the pot
- Add the beef stock and stir
- Return the roast to the pan and add remaining ingredients
- Cover and cook in the oven until tender, about 11⁄2 hours, turning occasionally
- Remove the meat from the pan and strain out the liquid, reserving vegetables
- Reduce the sauce until thickened. Season to taste
- Place the meat on a serving dish and add reserved vegetables
- Serve with the sauce and roasted potatoes
Now synonymous with the Christmas season, chestnuts have long been an important food source for people in the Northern Hemisphere. When other foods were scarce, chestnuts were often the only source of carbohydrates, providing much-needed fuel and energy. Once the most important forest tree in southeastern Canada, the American chestnut (Castanea dentata) suffered near extinction from chestnut blight in the early 1900s. The Canadian Chestnut Council, working closely with organizations in the United States, is trying to recover this threatened species and important part of our history.
Tip
Braising is a technique in which a tougher cut of beef—chuck, round or brisket—is slowly cooked with vegetables in liquid so that it becomes tender.
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