It’s the first day of spring, and I am very happy about it. The older I get, the less attractive winter can be. I generally don’t participate in many outdoor winter sports, and the lack of sunlight brings me down. The cold temperatures and snow are just added insults to an already dreary season. Spring brings a hope of sunnier days, shorter sleeves, and BBQs with pals. I’m here for it!
From a culinary viewpoint, we are in a bit of a middle point between braising and grilling. Sure, you could do either, but depending on the thermostat I get pulled in both directions when planning my meals. Today I wanted to share a recipe that is a slow cook, but with a BBQ flavour. Best of both worlds!
BBQ Sauce Braised Beef
Serves 4-6
Ingredients:
3 lbs beef blade roast
3 tbsp Smoky Pork Rub
2 tbsp vegetable oil
1 large (or 2 small) onion, sliced
1 bottle (500 ml) Dad’s BBQ Sauce
2 cups water
Method:
1. Preheat the oven to 320°F.
2. Rub the beef blade roast with the Smokey Rib Rub, getting the spice mix into all the crevices of the roast.
3. Heat the oil in a large heavy bottomed pot over a medium heat. Sear the beef blade on all sides to brown the outside. Once browned and crispy, remove the beef and set aside.
4. Add the onions to the pot and reduce the heat to medium-low. Cover the pot and allow the onions to steam and release their water for about five minutes. Stir the onions well to scrape up any bits of beef and spice mix.
5. Once the onions are starting to colour, add the Dad’s BBQ Sauce and water to the pot and bring to a simmer. Once simmering, add the roast back to the pan. Cover with a tight-fitting lid and place in the oven on a center rack. Braise until fork tender, about 2.5 to 3 hours. Check the pot at the halfway mark and add more water if necessary.
6. Once cooked, allow the roast to cool for 20 minutes. Tear the meat apart with two forks and stir well to coat with the sauce. Serve with rolls and coleslaw.