Spring is finally here, but for my last winter dinner I decided to go with an old school, down home kinda’ comfort meal. Braised beef is nostalgically delicious and especially so when root vegetables, like turnips and radishes, join the sultry party. Serve this succulent beef with rice or mash or whatever you like and cozy up with the folks you love to celebrate the warmer days ahead with a big bowl of goodbye winter!
3 – 5 lb rump or chuck roast
4 lg turnips, trimmed and sliced in half vertically
1 cup radishes, trimmed and left whole
1 sm pkg baby carrots
1/2 sweet onion, skin removed and quartered
1 coffee stout beer, such as Lagunita’s
1 cup beef stock
5 – 8 fresh thyme sprigs, stems removed
1 cup loosely packed fresh sage leaves, rough chopped
2 – 4 dried or fresh bay leaves
1/2 tsp garlic powder
1/2 tsp smoked paprika
salt and pepper
Turn the oven to the “roast” setting at 325 degrees and allow to preheat.
Meanwhile, generously salt and pepper the beef on all sides. Set aside on a clean surface. Heat a large Dutch Oven over high flame until very hot. Sear the beef on all sides until very browned, about 4 – 6 minutes per side. Set the seared roast aside on a clean surface.
Turn the flame down to med high and stir in the onions. Sauté about 3 minutes then deglaze with the coffee stout and beef stock. Being up to a soft boil then carefully add in the herbs, garlic powder, smoked paprika, carrots, turnips, and radishes. Gently nestle the seared roast on top of the veggies, turn off the flame, cover the Dutch Oven with the lid, then transfer to the 325 degree oven.
Braise for about three hours or until the beef reaches an internal temperature of at least 190 degrees. Once at temperature, carefully remove the roast from the oven and allow the braise to rest uncovered 10 – 15 minutes. Remove and discard the bay leaves. Transfer the roast to a cutting board, slice, season with a bit of flake salt, if desired, then serve immediately with the braised root veggies and any additional sides of choice.