Balsamic Braised Beef with Pears a delicious winter recipe featuring Aspen Ridge Beef! This recipe is super tender and bursting with flavor. Check out the recipe below to recreate this dish!
Balsamic Braised Beef with Pears is the recipe that you NEED this winter. Balsamic vinegar, fresh herbs, onions, and a beautifully cut chuck roast from Aspen Ridge Natural Angus Beef all make this recipe beyond delicious.
This recipe is like getting a warm hug. It's warm and cozy and pairs perfectly with rice or potatoes. Not to mention, the pears really kick the flavor up a notch. There's something about the combination of beef and pears that makes this dish unforgettable. The beef is tender and juicy and the pears are soft and slightly sweet. I cannot say enough about how delicious this recipe is, you simply HAVE to try it!
I recognize that my recipes appeal to those with an adventurous palate. You may think "Hmm beef and pears? What" - I'm here to tell you that it's amazing. The pears are poached in the gravy from the beef during the braising process.
So, when you bite into the pears, they're already infused with tons of flavor from the fresh herbs and gravy whilst maintaining a hint of sweetness. It's truly a flavor bomb. A happy dance for your taste buds if you will.
In addition to being beyond delicious, this recipe is PERFECT for the holidays. It takes about 4 hours to make, but is pretty easy to do so. The beauty of this recipe is that you can prepare it ahead of your holiday party because it re-heats very well.
There are also two ways that you can prepare the meat to make this recipe fairly seamless. You can choose to begin the night before by dry brining the beef. What does that mean? Simply add salt, pepper, and garlic powder to the beef and add it to the refrigerator overnight on a baking sheet with a cooling rack
This method yields the best results. It allows the seasonings to penetrate the beef and keeps the beef tender. If you don't have time to do this, you can simply marinate the beef for 60 minutes prior to cooking and go from there.
Also, you can dry brine this roast in my pot roast seasoning. It's delicious and adds so much flavor to your dish!
Dry brining your beef yields the best results. It keeps the beef tender and is the best way to marinate prior to cooking! Season the chuck roasts with salt, pepper, and garlic powder. Heat oil in a large pot or dutch oven and preheat the oven to 350 degrees F. Sear roasts on all sides and then add beef broth, balsamic vinegar, and dijon mustard. Then add fresh herbs and a little butter. Then braise in the oven for 3 hours. Chop up 2-3 pears and braise for another ½ hour. Then you're done!
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