Recipe from Artisinal Dish
- 2 – 16 ounces dark beer (stout)
- 3 to 4 pounds Wagyu chuck roast
- 2 tablespoons sea-salt
- fresh ground pepper
- 1/2 teaspoon crushed red pepper chili flakes
- 2 large onions, coarsely chopped
- 1 clove garlic, minced
- 2 cups beef stock
- 2 tablespoons soy sauce
- 3 large carrots, peeled, rough cut into chunks
- 2 Tablespoon Worcestershire sauce
- Salt and pepper for rub
Preheat oven to 450 degrees.
Pour beer into bowl and set aside.
Rub entire roast with salt, pepper & chiliflakes.
In a lightly oiled deep cast iron or heavy bottom braising pan that has a lid, over medium-high heat sear the roast on each side until nicely browned. Turn off heat. Add chopped onions and garlic to the pan. Add stock, soy and Worcestershire sauce.
Place Roast covered in preheated oven for 1 hour at 450 degrees. Then reduce heat to 350 degrees and add one beer. About half of the roast should be covered in liquid if not, add more beer!
Roast covered for 2 additional hours, checking liquid level occasionally. Add beer or water if needed. Add the carrot during last 45 minutes for cooking. After about 3 hours, the roast should be fork-tender.
Transfer roast onto platter to rest for about 15 minutes before slicing or breaking apart with forks. This roast great as a main dish – say, with garlic-mashed potatoes, your favorite vegetable and brown onion gravy. But around the farm it’s seems more popular when used sandwiches, filling for empanadas, etc. Enjoy!