Bourbon-Braised Beef Recipe (2024)

Pour a choice Bourbon in a glass. Rocks or neat, your choice. Forget all that beef, open a good book, take a sip and call out for a nice veggie pizza.

Am wondering how this would translate to a slow cooker. Thoughts?

The carrots won’t survive 2 1/2 hours in the oven. I’d remove them after the sauté step and return them to the pot the last 15 minutes of cooking time.

The first 1/3 cup goes into the chef.

Or use an immersion blender to puree the vegetable into the sauce.

I think you should provide some sort of warning. 1/3 of a cup of bourbon into a pan that is hot enough to have seared beef produces quite an impressive flame, and if the cook is not prepared for it a serious injury might occur or your upper cabinets might catch on fire.

The veg is meant for braising, not really for eating like you would a traditional pot roast. If you intend to thicken the braising liquid and serve the meat in its sauce (which you do), any large chunks of vegetables left in there would normally be strained out before thickening.

"Inexpensive cut." Meanwhile, Publix is charging $10 a pound for chuck

I made this recipe for dinner last night as written and it was one of the most flavorful braised beef dishes I have ever made. Seems like a lot of steps, but actually very easy. I was planning on marinating the chuck for a much longer time but I forgot and wound up marinating for 3.5 hours. I cooked for the full 2.5 hours because of that slip up and the meat was fall apart tender. I skipped putting the carrots in the pot because they would be too mushy and made separately as a side veg.

My carrots survived. I did two hours with lid on. Then fifteen minutes with it off. And then 3 minutes of broil. I didn't have to add liquid. The two cups of broth was sufficent to cover 80%, but I added a splash. I did up the carrots to four and halved them and cut in two inch chunks.

Absolutely wrong. Browning the meat, resulting in a Maillard effect, causes sugars to form adding a complexity to the meat. Definitely brown the meat and well browned.

Meat that has been browned does indeed add flavor. Very few good recipes omit the browning step.

Substitute for alcohol?

Do you think I could do the whole thing on the stovetop? I have a Dutch oven.

I think a brisket would be stringy - chuck is probably more tender!

Did two of the things suggested in comments and thought it turned out great:1. Did all the steps up putting the whole thing in the oven and instead dumped in a crockpot on low for 6.5 hours. 2. Removed meat at end and used a stick blender to blend all the other stuff (including carrots) into a great sauce. Served over mashed potatoes. Very good.

This was very good, but a little salty for my taste. I'll cut down the salt next time.

I made this today using my Instant Pot, so for anyone who is interested in what I did, I followed the directions through Step 4, browning the beef in two batches in a large stainless steel skillet. After adding 2 cups of broth, I transferred everything to the IP and pressure cooked on high for 45 minutes. After a natural release, I used an immersion blender to blend the veg and liquid. I then cooked more fresh carrots and served everything over jasmine rice. It was really good!

I meant through Step 6!

Followed it to a T and served with mounds of fluffy mashed potatoes. Moans of delight at the dinner table.

So good it makes your tongue wanna whip your face. With soy sauce and salted beef stock I cut the salt by half. I dumped the remaining marinade into the braising liquid. Waste not want not! At the end I employed the immersion blender to turn the liquid into a thick flavorful gravy for the mashed taters. Yum!! A green salad finished out the meal.

Made this in the Insta pot. Reduced liquid to only the bourbon. While family gave it 5 stars! Easy and delicious.

I cooked this as written, with the exception of adjusting the braising liquid amounts to match up with the 2 lb boneless chuck roast I received in my grocery order. I did use the full amount of marinade (it makes 1 cup) and this seemed like the perfect amount. The flavor of the finished dish was rich with umami and subtly sweet, just like French onion soup. Serve the braising liquid on the side for dipping, but sop up the last drops with crusty French bread.

Followed the recipe closely, I increased the celery and carrots by a third and next time I will just double on those, the initial two cups of beef stock was all that was needed which surprised me as I left the vents 75% open on on my cast iron dutch oven.I used choice chuck and trimmed just about all of the fat off the cut, this resulted in just about zero fat floating on top the braising liquid. What braising liquid didn't get used with the mashed potatoes will become French onion soup.

amazing recipe. such amount of flavour and tenderness. the only thing i did differently was to add a little bit of melted butter with flour (1 tbs each) to make the gravy a bit more thick.

Wayyyyy too sweet for my taste. Leave out the maple syrup altogether. Between the carrots, celery, onion and most of all bourbon there are plenty of sweet ingredients. You could add the syrup at the end if it's needed.

Absolutely delicious! Prep time to oven was 1 1/2 hours, only had time to marinate for 2 hours and still incredible! I sometimes ‘tweak’ recipes but followed this one exactly. It’s a winner, definitely in my recipe box!!!

I removed the beef after an hours or so, then used an immersion blender to blend the carrots, onions and celery into the braising liquid, which thickened it all nicely. The pot is on a low simmer now, reducing a bit more, and I’ll add new potatoes, carrots, and pearl onions about 20 minutes before service. Thinking of making some rice to go with all that bourbony, mapley goodness.

I removed the fat from the roast, therefore I had 4 pieces of meat which I feel helped with the marinade in addition to several glazed sides adding even more flavor.

Not the flavour that I was expecting, a little disappointed. The flavours didn’t penetrate the meat well. Perhaps I’d cut the meat into quarters next time and add some spice to counter the sweetness of the maple syrup and bourbon.