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/ck/ - Food & Cooking


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>> No.15789557 [View]
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I don't really follow a set recipe.

Roughly though it's as follows:
Cut chuck roast into ~1.5" cubes
preheat your oven to 350f
sear in oil in your dutch oven
set seared meat aside add a knob of butter and brown diced shallots in the oil/butter. You can also add some garlic here, I usually use 3-5 cloves
Once shallots are good looking, add a teaspoon or two of balsamic vinegar to deglaze your dutch oven, then add ~3/4 of a bottle of a dry red wine and simmer until reduced by about half or 2/3rds.
After you've reduced your wine, add ~4 cups of stock (chicken or beef are my go to, either works fine)
Then add 2 bay leaves, thyme, and rosemary.
add your seared meat chunks back into your dutch oven, wait until it starts to simmer, then put the lid on and throw it in the oven for 2-3 hours ( I usually go for the longer side of that)
After 2-3 hours, take it out and put it back on the burner and check moisture level, if it's too dry, add some more stock, wine, or water depending how it tastes. If the moisture level is fine, add in some cut up potatoes and carrots, wait for it to simmer again, cover it with the lid and put it back in the oven for another ~60 minutes. After that hour you can remove the lid, turn your oven up to 400-425f and let it cook an additional 15-40 minutes depending how much moisture is left and how crisp you want the top layer to be.

I don't really measure anything I just go by eye and taste.

>> No.15729158 [View]
File: 2.87 MB, 1280x720, 1587578596767.webm [View same] [iqdb] [saucenao] [google] [report]

higher bitrate and lower CRF by lowering resolution down to 720p

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