Boeuf à la Mode

Easy peasy lemon squeezy! That should be the name of this dish.

It is so easy to prepare, and absolutely delicious when you're craving some well-cooked meat. This tastes even better the next day, so if you have time to plan ahead, I would make this the day before you want to eat it.

Braised Beef - serves 1

quick note: I made my own quatre-epices really quickly, which I think gives it a little more kick on the outside of the beef. If you don't want to make your own, just use 2 tablespoons of allspice. To make your own quatre-epices, mix together 2 tsp cinnamon, 4 tsp ground allspice, 1 tsp. fresh ground cloves, 2 tsp. fresh grated nutmeg, and 4 tsp ground coriander. Store in an airtight jar.

1 1-lb piece well-marbled beef chuck pot roast
2 medium onions
2 garlic cloves
2 tablespoons quatre-epices (all spice)
salt
pepper

1.  Preheat your oven to 400 degrees.
2. Chop up the garlic cloves and thinly slice the onions.
3. Wash and pat dry the beef chuck, and rub it with 2 tablespoons of the quatre-epices, 2 tsp salt, and 1 tsp black pepper.
4. Line a roasting pan with aluminum foil, and lay out 1/2 of the onions and 1/2 of the garlic.
5. Place the beef on the pan, then cover with remaining onions and garlic. Give it a shake or two of salt.

6. Now, you'll want to wrap this very tightly with aluminum foil - if too much air gets into the roasting pan during cooking, the beef will dry up, and all of its juices will evaporate (and the juices are what make this dish fantastic!). I triple-wrapped mine like a christmas present.
7. Cook it in the oven for about 1 1/2 hours, taking it out halfway through to flip the beef over.

8. Let it cool for a couple of minutes, slice it against the grain, and sprinkle with fresh parsley.

You can store this for several days, by cutting it, letting it cool completely at room temperature, then covering it up and placing it in the fridge.

Bonsoir a tous!