SLOW-BRAISED GLAZY BEEF
_Tender, sticky, fall-apart beef_
INGREDIENTS:
For the Beef:
– `2 lb / 900g` beef chuck, cut into large chunks
– `1 tbsp` salt
– `1 tsp` black pepper
For the Sauce:
– `4 cloves` garlic, minced
– `1` onion, sliced
– `3 tbsp` soy sauce
– `2 tbsp` brown sugar
– `1/2 cup` beef broth
– `2 tbsp` balsamic vinegar
– `1 tsp` smoked paprika
– `1 tbsp` olive oil
INSTRUCTIONS:
1. SEAR
Heat olive oil in a heavy pot. Season beef with salt + pepper. Sear 2-3 min per side until deeply browned. Remove and set aside.
2. BUILD FLAVOR
Add onion + garlic. Sauté 1 min.
Add soy sauce, brown sugar, broth, vinegar, and paprika. Stir to combine.
3. BRAISE
Return beef to pot. Cover.
Choose your method:
– *Stovetop*: Simmer on LOW for 3-4 hours
– *Oven*: 320°F / 160°C for 3-4 hours
– *Slow Cooker*: LOW for 8 hours
4. GLAZE
Uncover. Shred beef with 2 forks.
Simmer 10 more minutes until sauce thickens and coats the meat.
5. SERVE
Serve hot over rice, mashed potatoes, or noodles. Drizzle with extra sauce.
HEALTH BENEFITS:
– * High Protein*: Supports muscle growth and repair
– * Iron Rich*: Helps prevent fatigue and supports energy
– * Collagen*: Slow cooking breaks down connective tissue for easy digestion
– * Stress-Free Cooking*: Hands-off method = less work
– * Low Oil*: Braising uses less fat but gives max flavor
* PRO TIP*: Make it a day ahead. The flavor gets even better overnight.
Enjoooooy
