Green Garlic Braised Chuck Roast

el Salchichero Staff Recipe


1.5 # boneless chuck roast

1 QT. Beef Stock

2 strips bacon (cut into small pieces)

2 stalks green garlic (cut into ringlets)

1 shallot (small dice)

Salt to taste


1. Chop and brown bacon in a Dutch oven on medium low heat, when nice and crispy remove bacon and reserve for later. Brown chuck roast on all sides. Be patient with this, you want a deep brown color all the way around.

2. Drain the remaining bacon fat and save for future uses.  Add green garlic and shallot and cook for 3-4 minutes.

3. Add bacon, beef stock, a healthy pinch of salt and chuck roast.

4. Cover with lid and gently braise for 2.5-3 hours or until the meat is tender.

5. Gently remove the meat and reduce the cooking liquid.  This will become your sauce.  When it is thick enough to coat a spoon, season to taste with salt.

We have served this with “smashed peas” and fried artichokes.  To make the peas shell about 1.5 pounds of English peas and blanch in salted water.  Smash them with a fork in a skillet, add a tab of butter and a pinch of fresh oregano.

For the artichokes use a sharp paring knife and peel the green leaves off until you reach yellow leaves, cut the top ¾ of an inch off and about an inch off the stem (depending on the artichoke it could be more it could be less).  Cut in half and remove the choke with your paring knife.  Simmer in water for around 12 minutes (you can use the same water for your peas).  Heat a skillet up on medium heat with a bit of bacon fat in it and fry your artichokes cut side down until golden brown.

Plate up with your peas, an artichoke and some slices of beef with the green garlic sauce on top.


Soy-Braised Short Ribs With Shiitakes

Adapted from Bon Appetit January 2012


6 servings


  • 3 tbsp. vegetable oil or Bacon grease, divided
  • 4 lb. cross-cut beef short ribs (flanked style) about 1 ½” thick, cut into 2-bone pieces
  • Salt and freshly ground pepper
  • ¾ lb. shiitake mushrooms, stemmed
  • 1 bunch scallions, whites chopped, greens thinly sliced, divided
  • 1 1” piece peeled ginger, thinly sliced
  • 2 cups (or more) beef, chicken or pork stock
  • ½ cup soy sauce
  • 1/3 cup dry sake
  • ¼ cup (packed) brown sugar
  • 3 whole star anise
  • 1 cinnamon stick
  • 8 oz. wide ride noodles, cooked according to a package directions


Place a rack in lower third of oven; preheat to 325 degrees. Heat 1-2 tbsp. oil in a large heavy pot over medium-high heat. Season short ribs lightly with salt and pepper. Working in batches, cook short ribs, reducing heat as needed to avoid overbrowning, until brown on all sides, 10-12 minutes per batch. Transfer short ribs to a plate; drain all but 1 tbsp. dripping from pot.

Add shiitake stems, scallion whites, and ginger to pot. (Cover and chill remaining mushrooms and scallions. Cook, stirring often, until fragrant, about 2 minutes. Add 2 cups stock, soy sauce, sake brown sugar, star anise and cinnamon; bring to a simmer.

Return short ribs to pot, nestling then bone side up in liquid in a single layer. Cover pot, transfer to oven; and braise until ribs are fork-tender, about 2 ½ hours.

Using tongs, transfer ribs to a shallow baking dish bone side down. Strain liquid from pot through a fine-mesh sieve into a large measuring cup; discard solids. Skim fat from cooking liquid. Add broth as needed so liquid measures 1 ¼ cups and pour over ribs. Let cool completely, then cover with foil and chill for at least 3 hours. Can remove fat at this time.

Pre heat oven to 350 degrees. Bake short ribs, covered, until heated through, about 25 minutes. Remove ½ cup liquid from baking dish; set aside.

Heat remaining 2 tbsp. oil in a large skillet over medium-high heat and cook shiitake caps until brown and tender, about 3 minutes. Add reserved braising liquid and all but 1 tbsp. scallion greens and season with salt.

Place cooked noodles on a large, deep platter. Arrange short ribs on top of noodles; drizzle sauce from dish over. Spoon mushrooms with sauce over. Sprinkle with remaining scallion greens.




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