Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Even with this bizarre January spring, to me, winter means braising. ALL the braising. This beautiful 2 lb cut of bottom round beef is usually used for a roast, but the idea of warming up my kitchen all day with the smells of braising beef and alliums was too wonderful to ignore. I like to serve this with sushi rice and roasted butternut squash (I roasted mine in sesame oil!) but feel free to add in whatever other veggies you like!
2 lb bottom round beef
½ lb pearl onions
1½ ea heads of garlic
1 Tbs soy sauce
1 Tbs grapeseed oil
1 tsp toasted sesame oil
¼ c mirin
¼ c rice wine vinegar
1-in piece lemongrass
1-in piece ginger
4 c beef stock
1 tsp wasabi powder (optional)
1. Season beef liberally with salt, and let sit for 20 minutes. Pat dry.
2. Preheat oven to 280F.
3. Peel garlic cloves and pearl onions. Slice ginger and gently crush the piece of lemongrass with the side of your knife. Place all aromatics in a small bowl and mix with the tablespoon of soy sauce. Let this sit for at least 5 minutes, stirring every so often to marinate all ingredients.
4. In a large saute pan, warm grapeseed oil over medium high heat. Sear beef round on all sides until golden, then remove from pan.
5. Drain aromatics on a paper towel to remove any excess soy sauce.
6. Add in sesame oil, and when heated, place onions in the pan. Toss to coat in oil, then lower temp and let them sweat slowly, tossing occasionally. Give them a few minutes on each side, then add in garlic and toss again. Cook for about 2 minutes, to start imparting some color to your alliums. Add in the lemongrass and ginger.
7. If using wasabi powder, add in here. Then, deglaze the pan with mirin and rice wine vinegar, using a spoon to scrape up all the browned bits on the bottom of the pan. Let the liquid reduce about halfway, any more than that and it will get syrupy. Add in the beef stock, then bring up to a simmer.
8. Add beef back in, cover, and place in oven for at least 3.5 hours.
9. When the beef has braised, carefully remove the pan from the oven. Remove the beef to a plate with the onions and garlic, then reduce the sauce until coating consistency.
10. Serve with rice and roasted butternut squash.
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