BOWDOIN, Maine — Slow Braised Beef
Ingredients: (The ratios of the following can be adjusted based on availability or preference)
2-4 pound piece of Beef (an inexpensive cut, such as chuck or eye of the round)
1 Tablespoon Salt
2 Tablespoons Cooking Oil
3-4 Tablespoons Meat Rub (see below)
1 Cup Red Wine (or substitute Beef Broth)
2 Cups Beef Broth
1 14 oz Can of Tomato Sauce
2 Medium Onions - Thinly Sliced
2 Cloves Garlic, Chopped
1 Packet Dried Onion Soup Mix
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Salt
Pepper to Taste
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Seasoned Salt (Lowry’s or equivalent)
1 tablespoon Sweet Paprika
Preheat oven to 425 degrees F.
Rub the beef all over with a Tablespoon of Salt.
Heat the Cooking Oil in a heavy oven-proof pot on the stove until quite hot, but not smoking. Using tongs, brown the salted Beef on all sides, being careful not to scorch it. Once the Beef has been browned, remove it from the pot and set aside on a platter.
Deglaze the pot with the Cup of Wine (or Beef Broth) using a wooden spoon to loosen any cooked on bits.
Add all of the remaining ingredients, stirring as they go in. Place the Beef back into the pot, and spoon some of the liquid over the top.
Cover the pot and place it in the 425 degree oven.
After 45 minutes, turn oven down to 325 degrees F and then allow it to cook for another 3 - 4 hours, checking periodically to ensure that the liquid doesn’t cook away (add water or broth as necessary).
Let the meat stand for 10 or 15 minutes before slicing (across the grain). Skim any fat from the top of the remaining liquid and serve as gravy - you can add some water or broth to thin it if desired.
Great served with mashed potatoes and roasted root vegetables.