Braised Beef
3 ½ pounds boneless beef
chuck roast
5 tsp. kosher salt, divided
2 ½ tsp. freshly ground
black pepper, divided
2 tsp. garlic powder
4 tsp. olive oil
2 Tbsp. butter
1 medium onion, chopped
1 pound cremini
mushrooms, halved
3 medium carrots, cut into
2 inch pieces
1 head garlic, cut in half
lengthwise
1 cup red wine
3 sprigs thyme
2 bay leaves
2 tsp. Worcestershire
2 cups beef broth, or more
as needed
2 Tbsp. chopped fresh
parsley
Preheat oven to 350 degrees.
Season beef pieces evenly on all sides with 3 1/2 teaspoons salt, 2 teaspoons pepper, and garlic powder.
Heat oil in a large skillet over high heat. Add beef, reduce heat to medium high and cook, undisturbed until it releases easily from the skillet and a golden brown crust has formed, about 4 minutes. Flip pieces and continue to cook until browned on all sides. Remove meat from the pan and set aside.
Return skillet to medium-high heat and add 2 tablespoons butter to the drippings in the pan. When butter has melted add onion, mushrooms and carrots and cook 5 minutes, stirring often, scraping to release any browned bits from the bottom. Add garlic and cook for 1 minute.
Stir in wine and scrape to release any more bits from the pan. Return the meat to the pan, along with any accumulated juices and add thyme, bay leaves and Worcestershire.
Pour in beef broth just enough that it comes up 2/3 of the way up on the beef (do not fully submerge the meat in liquid). Bring the mixture to a simmer.
Cover and place in preheated oven until meat is very tender, 2 to 2 1/2 hours.
Butternut Squash Soup
1 ½ Tbsp. butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash –
peeled, seeded, and cut
into 1-inch cubes
4 cups chicken broth
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
Salt and ground black
pepper to taste
Melt butter in a large pot over medium heat. Add onion, garlic, and thyme and sauté until onion has softened, about 5 minutes. Add squash and chicken broth; bring to a simmer, then cook until squash is tender, 10 to 15 minutes. Crumble bouillon into the soup. Season with cumin, allspice, salt, and pepper, then remove from heat.
Working in batches, pour soup into a blender, filling no more than halfway. Hold the lid in place with a kitchen towel, then carefully start the blender using a few quick pulses to get the soup moving before leaving it on to purée. Pour soup into a serving bowl. Alternately, you can use a stick blender and purée the soup in the pot.
Skillet Apple Cider Chicken
6 skinless, boneless
chicken thighs
1 tsp. salt
2 Tbsp. olive oil
6 strips bacon
1 onion, sliced
2 cups chicken broth,
divided
2 cups apple cider,
divided
2 apples, peeled, cored,
and sliced
4 sage leaves
2 sprigs fresh thyme
4 Tbsp. unsalted butter
Season chicken thighs with salt; set aside.
Heat oil in a large skillet over medium heat. Add thighs; cook until browned on both sides, 7 to 10 minutes. Transfer to a plate; set aside.
Cook bacon in the skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; drain excess grease from the skillet.
Cook onion in the skillet over medium heat until soft, 5 to 7 minutes. Add 1 cup chicken broth and 1 cup apple cider; cook until reduced by half, about 10 minutes. Add cooked bacon, apples, sage, and thyme; simmer for 2 minutes. Add remaining 1 cup each chicken broth and apple cider.
Return chicken thighs to the skillet; reduce heat to medium-low. Cook and stir until thighs are no longer pink in the centers, about 15 minutes.
Transfer thighs to a serving platter. Remove skillet from heat; add butter, swirl to combine with sauce. Pour sauce over thighs.
Apple Slush
1 (12-ounce) container
frozen apple juice
concentrate
3 cups ice
1 cup cold water
2 Tbsp. lemon juice
1 tsp. apple pie spice, plus
more for garnish
Air fried apple slices, for
garnish
Combine apple juice concentrate, ice, water, lemon juice, and apple pie spice in a blender; blend until mixture reaches desired consistency. Garnish with air-fried apple slices and additional apple pie spice.
Air Fried Apple Slices—Preheat air fryer to 200 degree. Coat 1/8-inchthick apple slices with cooking spray; arrange in an even layer in air fryer basket. Cook, turning every 5 to 10 minutes, until starting to brown and dry out and edges curl, 25 to 30 minutes. Transfer cooked apples to a paper towel (apples will crisp as they cool).
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