Recipe

Braised beef in cranberry juice with root vegetables (created by Giovanni Apollo)

Braised beef in cranberry juice with root vegetables (created by Giovanni Apollo)

Servings : 4-6

Directions : 735 minutes

Cook in : 145 minutes

Ingredients

1 kg deboned chuck roast, cut into large cubes
2 cups 100% pure cranberry juice
1 large onion, cut into large pieces
10 peppercorns
2 bay leaves
3 cups beef broth
2 tbsp flour
2 tbsp butter
3 tbsp olive oil
8 white pearl onions
4 small white turnips
4 carrots, peeled and cut into large pieces
4 whole medium potatoes, peeled
Salt, pepper

Directions

The day before, place the onion, beef cubes, bay leaves and peppercorns in a bowl. Add the cranberry juice and refrigerate for a minimum of 12 hours.
Remove the beef cubes, filter the liquid and set aside.
In a large ovenproof saucepan, heat the oil on high and brown the meat. Season with salt and pepper then set meat aside.
In the same saucepan, add the flour and butter and cook for 2 minutes while stirring. Deglaze with the cranberry juice. Bring to a boil while stirring.
Add the meat to the saucepan. Add the broth, onions, turnips and carrots and bring to a boil. Cover and bake at 350 °F for 1 hour 30 minutes.
Add the potatoes and cook for another 45 minutes or until the potatoes are cooked and the meat comes apart with a fork. Adjust the seasoning.
Serve hot.

Recipe development : Chef Giovanni Apollo

Photo credits :
Marie-Élaine Thibault, Chef-stylist
Marc-André Lapierre, photographer