Description
Cranberries, orange zest, and cloves will catapult your house into the warm smell of the holidays and create a delicious dinner, too.
Ingredients
Scale
- 2½ lb chuck roast
- 1 onion, sliced
- 2 medium carrots, diced
- ½ (12oz) bag of cranberries ( i also suggest adding ¼ cup prunes)
- 2 whole cloves
- 4 garlic cloves, cut in half
- strips of zest from half orange
- orange juice from half orange
- ¼ cup bourbon
- 2 cups chicken stock
- 1/8 tsp cinnamon
- 1/4 cup sugar (plus more if needed) (if using prunes you might need less sugar)
- salt and pepper
- 2 tbsp canola oil
Instructions
- Preheat oven to 350 degrees.
- Season chuck generously with salt and pepper. Using a pairing knife make small slits in the meat and insert half of garlic. Repeat all around the meat.
- Heat canola oil in a Dutch oven and sear the meat on both sides until nicely brown. Remove and set on a plate.
- To the same pot add onions and carrots, cook for 3 minutes. Pour in the bourbon, then cook another 3 minutes. Stir in cloves, cinnamon, zest and orange juice. Return meat to the pot and surround with cranberries. If using prunes add them now.
- Pour in the chicken stock, add ½ the sugar in the recipe reserving the rest of the sugar for later. Cover with a lid and braise for 1 hour.
- Remove from the oven and taste the broth. If needed add more sugar. Cover and return back to the oven. Braise another 1½ hours.
- Serve over mashed potatoes.
- Category: Main