Chef Maria Cooper

I made this luscious dish for a small private dinner this week and served it with whipped celery root and parsnips. It was decadent alongside a crisp green apple 🍏salad with sweet lettuces 🍃and arugula.

I love food ❤️

Here’s what I did. ✨🌸

4-Hour Black Olive Orange Beef Braise 🍊

- 1 4–5-pound boneless beef chuck roast
- Kosher salt, freshly ground pepper
- 6 garlic cloves, thickly sliced
- 1 1/2 cups dry red wine
- 2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds
- 1 cup brine-cured black olives, pitted, coarsely chopped
- 2-4 tablespoons rosemary, thyme, sage
- 1 1/2 cups beef stock or low-sodium chicken broth
- 1 cup tomato purée

Cut deep slits in pot roast and insert the garlic. Season beef with salt, pepper, thyme and oregano and set aside at least 30 min.

Preheat oven to 300°F.

In dutch oven, sear meat in chosen fat until seared well on all sides. Remove meat, and deglaze pan with wine until reduced by half then add stock until almost boiling.

Cover, and pop in oven for approx. 3-4 hours until tender

Top with orange slices, herbs and olives during last 20 min.