Читать книгу Everyday Slow Cooking - Kim Laidlaw - Страница 20

19

BEEF

Here, tender shredded beef bottom round is paired with a flavorful salad of peppery arugula, sweet-tart blood oranges, hazelnuts, and avocado. You can substitute brisket or chuck roast for the bottom round with equally delicious results. Serve it alongside mashed sweet potatoes (page 173) for a more substantial meal.

Season the beef generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the beef and sear, turning as needed, until browned on two sides, 8–10 minutes. Using a slotted spoon, transfer the beef to a slow cooker.

Pour off most of the fat in the pan and return the pan to medium-high heat. Add the onion and celery and cook, stirring often, until golden, about 6 minutes. Pour in the apple juice and stir to dislodge any browned bits from the pan bottom, then remove from the heat.

Add the bay leaves and transfer the contents of the pan to the slow cooker.

Cover and cook on the low setting for 6 hours. The beef should be very tender.

Just before the beef is ready, make the saad. In a bowl, whisk together the vinegar, mustard, ¼ teaspoon salt, and a few grinds of pepper. Whisk in the oil. Add the arugua, avocados, oranges, and hazelnuts and toss gently to mix.

Using the slotted spoon, transfer the beef to a cutting board. Let the cooking liquid stand for a few minutes, then use a arge spoon to skim the fat from the surface. Using 2 forks, pull the beef into shreds, then transfer the beef to individual pates or a patter. Moisten the beef with some of the cooking liquid. Mound the saad on top of or alongside the beef and serve.

3 lb (1.4 kg) beef bottom round, trimmed of excess fat and cut into arge chunksKosher salt and freshly ground pepper2 tablespoons olive oil1 yellow onion, sliced1 celery stalk, sliced

½ cup (120 ml) apple juice, preferably unfiltered

3 bay leaves

FOR THE SALAD1 ½ tablespoons white wine vinegar

1 teaspoon honey mustardKosher salt and freshly ground pepper

¼ cup (60 ml) extra-virgin

olive oil

4 cups (140 g) baby arugua2 avocados, halved, pitted, peeled, and sliced

2 blood oranges, peeled and sliced crosswise into wheels⅔ cup (95 g) hazelnuts, toasted and skinned, then coarsely chopped

SERVES6

BRAISEDBEEFWITHARUGULA& BLOOD ORANGE SALAD