Sear USDA Choice Chuck in olive oil, black pepper and Himalayan salt in Dutch Oven Chop a stick of celery and half an onion add after sear complete and simmer till softened then add the braising liquid. For the Braising liquid; * 1 IPA Beer, I used Odell India Pale Ale - IPA * 1/4 cup red wine * 1 generous Tbs of "Better than Bullion" Chicken Bullion * 1 generous tsp of "Better than Bullion" Smoky Chipotle Seasoning ( not to much unless you want a smoky flavor ) * 1 tsp of Thyme ( Rub in your hand to release the oils ) * 1 tsp of Rosemary ( I had some dried from the holidays, rubbed ) * 1 Tbs of Mustard Powder ( I used Colemans ) * More Black Pepper and Salt to taste. ( Bullion is salty... ) * 2 Tbs Tomato Paste - ( this is magic, and I keep leftover in Freezer ) Simmer for about 1.5 hours - Watch and you will need to add about a cup to cup and a half of water. I found it very rich as well as needing to raise the water level better making sure I have enough to support cooking the veggies later. Check for doneness, when the meat is tender add; * Potatoes ( 3 Medium Potatoes ) * Carrots ( 2 -3 Large Carrots ) * Onions ( I take a full large onion and quarter ) Simmer till veggies tender. I serve in a bowl with lots of broth, and quick steam peas or baby Lima beans added to the bowl. Adds some texture as well as flavor. I slightly overcook the potatoes so the mash up and soak up that broth. Enjoy with a nice slice of Sourdough or hearty bread to soak up that broth. Goes well with a nice Cabernet. Best I have ever made, rich and flavorful.
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