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IPA and Maple Braised Beef with Root Vegetables

ButcherBox Kitchen Team

ButcherBox Kitchen Team

February 5, 2023
Clock icon

2 hrs 50 min

Total

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4

Servings

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 2 lbs ButcherBox Chuck Roast 

  • Diamond Crystal kosher salt

  • Freshly ground black pepper 

  • 2 tbsp canola oil 

    or other high-heat-friendly neutral oil

  • 2 lbs root vegetables, such as carrots, parsnips and celery root, rinsed, peeled and cut into 1- to 2-inch pieces

  • 4 garlic cloves

    finely grated or finely chopped 

  • 3 inches ginger

    finely grated

  • 1 small cinnamon stick

  • 1 chili pod such as cayenne or chile de arbol 

  • 24 oz IPA beer

  • 1 cup beef, chicken or vegetable stock

  • 1/2 cup maple syrup

  • 2 tbsp soy sauce

  • 4 strips orange peel

  • 1/2 cup chopped parsley 

  • 1/2 cup sour cream 

Step By Step

Instructions

1
Heat oven to 325ºF. Pat the chuck roast dry, trim off any excessive fat and then slice into 1½- to 2 inch chunks, season with salt and pepper, and toss to coat. In a Dutch oven, heat the oil over medium-high. Working in batches, add the beef in a single layer, letting it brown for about 2 minutes, then toss and turn to brown at least one more side, 2 minutes longer. Transfer the browned beef to a bowl or plate.
2
Add the root vegetables to the pot and sauté for 2–3 minutes, tossing them to coat in the residual fat in the pan. Stir in the garlic, ginger, cinnamon and chile pod to quickly warm them, about 30 seconds to 1 minute, then pour in the IPA, which will froth and bubble, followed by the stock, maple syrup and soy sauce. Bring to a simmer, cover with a lid and then transfer to the oven. Braise the beef in the oven until impossibly (but, actually possible!) tender, the vegetables have softened tremendously and the IPA-maple stock has mellowed to be less beer-y and bitter to more beef-y, tangy and richly sweet, about to 2½ hours.
3
When ready to serve, skim excess fat from the pot and discard. Finely chop the orange peel and mix in a small bowl with the parsley. Spoon the braised beef, vegetables and some of the liquid in serving bowls or plates, add a dollop of sour cream and sprinkle the parsley-orange mix over the top.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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