Slow-Braised Beef with Root Vegetables and Tart Berry Glaze

Slow-braised beef chuck nestles with sweet root vegetables beneath a bright tart berry glaze. As Berries Sealed in Summer Fat remembers, autumn Plains camps bound meat and berries in rendered fat to power the fur-trade brigades.

Serves 4

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Ingredients

• 2 lbs beef chuck roast
• 4 medium carrots
• 3 medium parsnips
• 2 medium yellow onions
• 1 cup dried cranberries or cherries
• 2 tbsp rendered beef fat
• 3 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. 1Preheat oven to 300°F. Cut the beef into 2-inch cubes and season with salt and pepper.
2. 2Heat the rendered beef fat in a Dutch oven over medium-high heat and brown the beef cubes on all sides in batches.
3. 3Add the chopped onions, carrots, and parsnips to the pot and cook 5 minutes, then pour in the beef broth and vinegar.
4. 4Cover and braise in the oven for 2 hours until the meat is fork-tender.
5. 5Remove the meat and vegetables, place the pot on the stove, add the dried berries, and simmer the liquid 8 minutes until it reduces to a tart glaze. Return everything to coat before serving.