For this weeks cooking challenge, I found a recipe online (here) because I wasn't too familiar with the concept of braising. The recipe looked simple and I've always wanted to work with shallots (definitely from watching all the cooking shows) so I created this dish and it was perfect for this weather although really, why is it snowing in October??
Ingredients:
- beef chuck roast
- 1 shallot
- minced garlic
- 1 sweet onion
- 1 packaged mushrooms
- 3 tomatoes
- 1 box of chicken/beef stock
- brown sugar
- salt
- pepper
- half of a lemon's juice
Recipe:
1. Season the beef with salt and pepper, sear all sides until well browned
2. remove the beef, and shallots, onion, mushrooms and tomatoes and cook them down
3. add chicken stock
4. cut the beef into smaller pieces and add them back to the soup
5. reduce the heat and cook for 2 hours
6. Squeeze in some lemon juice and plate!
Reflection:
I actually really enjoyed this dish!! The flavors were amazing and I guess shallots do add a nice depth of flavor so that was really exciting. However I did over-season a little bit because I always eyeball my seasoning (which I should stop doing) so I added potatoes to it and it turned out to be really good too! I realized later that the recipe suggested to add flour when cooking the vegetables to create a thicker sauce but I totally didn't read that so if I make this recipe again I'll make sure to add flour to it! I also underestimated how much food I was making so I basically meal prepped for the week which was cool because I really just used one pot to make everything and it was easy to prepare and clean.
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