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Greek Braised Beef with Lemon Potatoes
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Greek Braised Beef with Lemon Potatoes

3 h 45Pour 6Nutri-Score C€€€
par @foodbymaria3 imports0 fois cuisinée
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Ingrédients

6 personnes
  • boneless beef chuck roast (patted dry)Viandes1,3 kg
  • kosher salt (for seasoning the beef)Épices4 g
  • ground pepper (for seasoning the beef)Épices2 g
  • extra-virgin olive oilÉpicerie15 ml
  • garlic (cloves, smashed)Fruits et légumes5 morceaux
  • shallots (thinly sliced)Fruits et légumes4 morceaux
  • baby potatoes (whole)Fruits et légumes680 g
  • white wineBoissons60 ml
  • lemon zestFruits et légumes2 g
  • dried oreganoÉpices1 g
  • dried thymeÉpices1 g
  • bay leavesÉpices2 morceaux
  • ground pepper (for the braise)Épices1 g
  • kosher salt (for the braise)Épices3 g
  • lemon juice (freshly squeezed)Fruits et légumes60 ml
  • chicken broth (made with chicken base and water)Épicerie720 ml
  • cherry tomatoes (small vines, on the vine)Fruits et légumes2 morceaux
  • lemon (sliced, for serving)Fruits et légumes1 morceau
  • feta cheese (cut into pieces, for serving)Produits laitiers150 g
  • fresh dill (chopped)Fruits et légumes10 g
  • fresh parsley (chopped)Fruits et légumes10 g

par portion

Nutrition

516kcal

Glucides
16 g
Protéines
48 g
Lipides
29 g
Adapter les ustensiles

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Ustensiles

  • Cocotte
  • Four
  • Pince de cuisine

pas à pas

Préparation

  1. Preheat the oven and season the beef

    • Preheat the oven to 165 °C (325 °F).
    • Pat the beef chuck roast dry with a paper towel and season generously with kosher salt and ground pepper on all sides.
    Étape 1

  2. Sear the beef

    • Heat the olive oil in an oven-safe Dutch oven over medium-high heat.
    • Sear the beef until golden brown on all sides, about 3 to 4 minutes per side.
    • Remove the beef to a plate and set aside.
    Étape 2

  3. Soften the garlic and shallots

    • Turn the heat to medium and add the smashed garlic and sliced shallots.
    • Cook, stirring occasionally, until the shallots are tender.
    Étape 3

  4. Add the aromatics

    • Add the lemon zest, dried oregano, dried thyme, bay leaves, ground pepper and kosher salt.
    • Cook and stir until fragrant.
    Étape 4

  5. Deglaze and build the braising liquid

    • Pour in the white wine and scrape any browned bits from the bottom of the pan, cooking until most of the wine has evaporated.
    • Add the lemon juice and chicken broth and stir to combine.
    Étape 5

  6. Braise the beef

    • Nestle the seared beef into the pot along with any juices from the plate.
    • Bring to a simmer, then turn off the heat and cover with the lid.
    • Braise in the oven for 2 hours.
    Étape 6

  7. Add the potatoes and braise again

    • Remove the pot from the oven and take off the lid.
    • Place the baby potatoes around the chuck roast, cover the pot and return to the oven.
    • Braise for another hour.
    Étape 7

  8. Brown uncovered at high heat

    • Remove the roast from the oven, take off the lid and raise the oven temperature to 220 °C (425 °F).
    • Return the roast to the oven uncovered.
    Étape 8

  9. Add the cherry tomatoes

    • Add the cherry tomatoes on the vine, one vine on each side of the roast.
    • Cook for 10 more minutes, until the beef is fork tender and the potatoes are cooked through.
    Étape 9

  10. Shred and serve

    • Remove the bay leaves and pull the beef into smaller pieces.
    • Serve with lemon slices, cherry tomatoes, feta cheese and fresh dill and parsley.
    Étape 10
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