Boiled Dinner Recipe (Beef Chuck Roast)

Name: Boiled Dinner Recipe (Beef Chuck Roast)
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8
Cuisine: Québécoise
Ingredients: 3 lb (1.35 kg) beef chuck roast, cut into 4 pieces; Salt and freshly ground black pepper; 2 tbsp (30 ml) olive oil; 1/4 lb (115 g) salt pork, cut into lardons; 1 large yellow onion, quartered; 4 garlic cloves, whole and crushed; 1/2 cup (125 ml) red wine; 12 cups (3 L) beef stock; 3 tbsp (45 ml) maple syrup; 2 tbsp (30 ml) apple cider vinegar; 1 bay leaf; 1 1/2 tsp (7 ml) dried thyme; 6 medium Yukon Gold potatoes, peeled and cut into large chunks; 6 carrots, peeled and cut into large pieces; 1 rutabaga, peeled and cubed; 1 small green cabbage, cut into wedges

Preparation 30 min
Cooking 3 h 30 min
Servings 8
Freezing Absolutely

Ads

Boiled dinner

3 lb (1.35 kg) beef chuck roast, cut into 4 pieces
Salt and freshly ground black pepper
2 tbsp (30 ml) olive oil
1/4 lb (115 g) salt pork, cut into lardons
1 large yellow onion, quartered
4 garlic cloves, whole and crushed
1/2 cup (125 ml) red wine
12 cups (3 L) beef stock
3 tbsp (45 ml) maple syrup
2 tbsp (30 ml) apple cider vinegar
1 bay leaf
1 1/2 tsp (7 ml) dried thyme

Vegetables

6 medium Yukon Gold potatoes, peeled and cut into large chunks
6 carrots, peeled and cut into large pieces
1 rutabaga, peeled and cubed
1 small green cabbage, cut into wedges

Ads

Preparation

Pat the chuck roast dry with paper towel. Pepper it generously on all sides and salt it lightly only, because the salt pork and the stock already bring plenty.
In a very large pot of at least 7 L, heat the oil over medium-high. Sear the pieces of meat 4 to 5 minutes per side, until deeply browned. Set aside on a plate.
In the same pot, brown the salt pork lardons 3 to 4 minutes, until they have rendered their fat and taken on color.
Add the onion and garlic. Cook 3 to 4 minutes, until well browned.
Deglaze with the red wine. Scrape the bottom of the pot with a wooden spoon to lift everything stuck there, then let it reduce 1 minute.
Return the meat to the pot. Add the beef stock, maple syrup, cider vinegar, bay leaf and thyme. Bring to a boil, then lower the heat, cover and simmer 2 h 30, until the meat pulls apart with a fork.
Add the potatoes, carrots and rutabaga. Continue cooking, covered, 20 minutes.
Add the cabbage wedges. Continue cooking 20 to 25 minutes, until all the vegetables are tender.
Remove the bay leaf. Take the meat out, shred it with a fork and return it to the pot. Adjust salt and pepper.
Serve the shredded meat and vegetables in shallow bowls, with a good ladle of broth. Bread, butter and pickled beets on the side.