I love holidays food but between a turkey and a pork (and I’m going to eat a lot of pork on the next days!!!!), I need some red meat.
Brazilians are usually known for the barbecue and their appreciation for beef. I totally honor it but, living in the United States, it can be a big issue. It’s not everyday we can afford to eat a steak and, besides that, there’s the weather that doesn’t allow me use the grill as much as I would like. So, pot roast is the solution!!!
All I need is a cheap cut of meat and an oven.
And why not make it a bit fancier? An anise star, just one star, combined with a stout beer, is enough to make a whole piece of chunk meat shine as a kingly cut!!!
Just plan in advance, it requires certain time. But little work, I promise!
The first step is to make a good and rich “dried marinade”. And don’t worry about your skills for cutting the ingredients, just dice and cut onion, carrot and celery in small pieces or put them into the food processor and let it do the job for you. Mix in olive oil, herbs and spices. Set aside.
Season all sides of the beef with salt and pepper and rub it with the marinade. Place the meat in a bag, put the remaining marinade together and let it rest overnight on the refrigerator. Save the beer for the next day, don’t drink it.
On the next day, heat the oven to 350F. Take the beef out of the marinade cleaning it as much as you can (but save the marinade). In a large Dutch oven or other heavy pot that has a tight cover, heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Add the beer, cover and braise for about 1:30 h, until the beef is fork tender.
Slice the pot roast and serve with the pot juices.