This is a great way to turn a cheap beef roast into a tender juicy diner. This does take a while to cook, but it is a slow cook so you can find other things to do in the meantime.
The whole peppercorns add a bit of spice but adjust to your heat preference.
Beef Cubes Stewed in Spices
- 1 lb beef roast cut into large cubes
- 1/4 cup flour
- 2 tbsp bacon fat
- 1 cup shredded onion
- 1 tsp paprika
- 2 tbsp whole black peppercorns
- 1 tsp allspice
- 1 bay leaf
- 2 whole cloves
- 2-3 cups beef stock
- 1 tbsp madeira
Mix flour with slat and ground pepper. Dredge meat in flour and shake off the excess. Heat bacon fat over medium high heat and brown meat on all sides quickly. Turn heat to medium low and remove meat and add onion. Saute onion until golden brown using the juices to break up the bits on the pan as best as possible. Add the whole cloves, peppercorns, allspice, paprika and bay leaf. Add 2 cups beef stock and deglaze pan. Return meat to pan, turn heat to low and cover tightly. Cook meat until tender and sauce has thickened, about 1 1/2-2 hours. Check occasionally and add more stock if sauce is thickening to quickly. When done add madeira and turn heat to medium. Stir to incorporate and cook sauce down until thick and clings to meat. Serve with roast potatoes or potato pancakes.
The combination of spices are very interesting. I wonder what could be substituted for the Madeira however.
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Reblogged this on SherayxWeblog.
I agree with Maria, interesting combo of spices and I bet slow roasting made the house smell amazing!
Gorgeous and perfect for this weather!
Looks tender and juicy and fabulous!
The mix of spices has got me intrigued and I’ve got a chuck roast in the freezer that would be great for this. Thanks!