Quatre Epices Braised Beef and Onions

This dish is EASY and delicious!

Quatre Epices Braised Beef and Onions

2 1/2 pound boneless beef chuck roast
1 teaspoon cinnamon
2 teaspoons allspice
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon black pepper
1 teaspoon salt (kosher preferably)
1 1/2 pounds onions - about 6 onions - halved then sliced into half moons
4 large garlic cloves, finely chopped

HEAVY DUTY ALUMINUM FOIL - or dutch oven with tightly fitting lid

Directions:
1. Preheat oven to 400 degrees and place rack in middle of the oven.
2. Pat meat dry.
3. Stir together cinnamon, allspice, cloves, nutmeg, salt and pepper in a small bowl and rub all over meat.
4. Spread half of the onions and half of the garlic in a 13 x 9 inch roasting pan, arrange meat on top and spread remaining onions and garlic over the top.
5. Cover pan tightly with foil and roast, turning meat over after 1 hour, until meat is very tender - about 2 1/2 hours total. Make sure to recover tightly after turning meat or all of the juices will evaporate.
6. To serve, slice meat across the grain and place on platter with onions and pan juices poured on top.
7. Served with mashed potatoes and roasted carrots - delicious!!

NOTE: Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350 degree oven for 30-40 minutes.

Serves 4-6

Risotto con Parmigiano-Reggiano

Parmesan Risottto

Ingredients:
5 cups canned chicken broth - heated to a simmer
1/3 cup dry white wine such as Pinot Grigio - warmed
1/2 stick (4T) no salt butter
1 1/2 cups finely chopped onion
1 clove garlic - minced
1 1/2 cups arborio rice
1 cup grated Parmesan cheese
2 Tablespoons chopped parsley

Directions:

1. Bring broth to a boil, reduce heat to low and cover saucepan.
2. Melt 2 Tablespoons butter over medium low heat.
3. Add onion and saute until tender and not brown about 12 minutes.
4. Add minced garlic and continue to saute for 1-2 minutes more.
5. Increase heat to medium, add rice and stir for 1 minute.
6. Add 1 1/2 cups warm broth. Boil gently stirring frequently until broth is absorbed.
7. Add another 1 cup broth and stir until broth is absorbed.
8. Add remaining broth and wine, 1/2 cup at a time, allowing liquid to be absorbed before adding more. Continue stirring.
9. Continue stirring until rice is tender and mixture is creamy, about 25 minutes.
10. Remove from heat, stir in 2 Tablespoons butter, 1 cup Parmesan season with salt and pepper.
11. Cover pan and allow to sit, off of the heat, for 2 minutes before serving.
12. Garnish with chopped parsley to serve.

Serves 4-6