Ingredients:

  • 1.4 kg (3 lb) Boneless Beef Shoulder or Chuck Roast, trimmed of excess silver skin
  • 2 tsp Coarse Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 tbsp Olive Oil
  • 30g (2 tbsp) Unsalted Butter
  • 1 large Yellow Onion, roughly chopped
  • 2 medium Carrots, roughly chopped
  • 2 Celery Stalks, roughly chopped
  • 4 cloves Garlic, smashed and peeled
  • 1 tbsp Tomato Puree (Concentrate)
  • 1 tbsp All-Purpose Flour
  • 375 ml (1 ½ cups) Dry Red Wine (e.g., Merlot or Cabernet Sauvignon)
  • 750 ml (3 cups) Low-Sodium Beef Stock
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 2 tsp Cornstarch mixed with 2 tbsp cold water (Slurry, optional)
  • 1 tsp Balsamic Vinegar
  • Salt and Pepper, to taste

Instructions:

  1. Preparation and Searing: Pat the beef dry thoroughly and season aggressively on all sides with salt and pepper.
  2. Preheat & Sear: Preheat the oven to 160°C (325°F). Heat the olive oil and butter in the Dutch oven over high heat until shimmering. Sear the beef on all sides (about 3–4 minutes per side) until a deep mahogany crust develops. Remove the beef and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook for 8–10 minutes, scraping up any browned bits from the bottom, until vegetables are softened and slightly caramelised.
  4. Build the Base: Add the garlic and tomato puree; cook for 1 minute. Sprinkle the flour over the vegetables and stir well to help thicken the eventual gravy. Cook for 2 minutes.
  5. Deglaze: Pour in the red wine. Bring to a rapid boil, scraping the bottom of the pot vigorously to lift all the sticky, flavourful bits. Reduce the wine by half (approx. 5–7 minutes).
  6. Add Liquid and Herbs: Pour in the beef stock. Add the thyme and bay leaf. Bring the liquid to a gentle simmer.
  7. Braise: Return the seared beef to the pot, ensuring it is mostly submerged. Cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven.
  8. Cook Low and Slow: Braise for 3 hours 30 minutes to 4 hours, or until the beef is fork-tender (internal temperature should reach 93°C / 200°F). Do not lift the lid during the first three hours to maintain managed heat.
  9. Rest the Meat: Carefully remove the beef from the pot and place it on a cutting board or platter. Tent loosely with foil and let rest for 20 minutes. This is critical for moisture retention.
  10. Refine the Gravy: Strain the liquid from the Dutch oven through a fine-mesh sieve into a saucepan, discarding the cooked vegetables and herbs.
  11. Thicken (if needed): Bring the gravy to a simmer. Whisk in the cornstarch slurry and simmer for 1 minute until thickened. Stir in the balsamic vinegar for brightness. Taste and adjust seasoning (salt/pepper).
  12. Serve: Slice or gently shred the rested beef. Serve immediately, drizzled generously with the rich, managed gravy.