Description
This Low-Braised Balsamic Cranberry Beef is a tender, flavorful comfort meal perfect for family dinners. Slow-braised to perfection with a savory-sweet blend of balsamic vinegar, cranberry sauce, and aromatic herbs, it offers a delightful balance of rich beef flavor and seasonal freshness. Serve with carrots and a thickened sauce for a heartwarming dish that’s easy to prepare and impressively delicious.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 (2-3 pound) beef roast (such as chuck, round, brisket, etc.)
- 1 large onion, sliced
- 2 tablespoons tomato paste
- 4 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1/4 cup balsamic vinegar
- 1/2 cup cranberry sauce (optional)
- 2 tablespoons soy sauce
- 4 tablespoons maple syrup or brown sugar
- 1 tablespoon Worcestershire sauce
- 1 cup cranberries (fresh or frozen)
- 1 pound carrots, peeled and sliced (or baby carrots)
Thickening Mixture (Optional)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Preheat Oven: Preheat your oven to 275°F (140°C) to prepare for slow braising.
- Sear the Beef: Heat olive oil in a large oven-safe pan or Dutch oven over medium heat. Brown the beef roast on all sides until well-seared, then remove and set aside.
- Sauté Onions: In the same pan, add sliced onions and sauté until they become tender, about 5 minutes.
- Add Aromatics: Stir in tomato paste, chopped garlic, thyme, rosemary, and red pepper flakes if using. Cook until fragrant, roughly 1 minute.
- Add Liquids and Flavorings: Pour in beef broth, balsamic vinegar, optional cranberry sauce, soy sauce, maple syrup (or brown sugar), and Worcestershire sauce. Stir well to combine all flavors.
- Include Beef and Vegetables: Return the seared beef roast to the pot. Add the carrots and cranberries around the meat. Cover the pot tightly with a lid or foil.
- Braise in Oven: Transfer the pot to the preheated oven and braise for 3 to 4 hours, or until the beef is tender enough to shred with a fork. Alternatively, this can be done on the stovetop over low heat or in a slow cooker.
- Remove and Shred: Once cooked, carefully remove the beef from the pot and shred or slice it as preferred.
- Optional Sauce Thickening: If desired, skim any fat from the cooking liquid. Mix the cornstarch with water to create a slurry, then stir it into the pot. Simmer on the stove until the sauce thickens to your liking.
- Serve: Plate the shredded beef with the carrots, cranberries, and rich braising sauce for a comforting, flavorful meal.
Notes
- If you do not have an oven-safe pot, you can cook this on the stovetop over low heat, covered, for 3-4 hours.
- The slow cooker method works well: cook on LOW for 8-10 hours or HIGH for 4-6 hours for similar tenderness.
- Braising at low temperature ensures the beef becomes melt-in-your-mouth tender.
- Adjust sweetness and tartness by varying the amount of maple syrup and balsamic vinegar.
- Using fresh cranberries adds a fresh tart pop, while canned cranberry sauce gives sweetness and depth.
- The optional cornstarch slurry is key to thickening the sauce for a more luxurious finish.
