Beef is marinated with a dry rub, smoked, and braised for a succulent entree. Serve with Potato Cakes, Braised Cabbage, and Glazed Carrots.
Adapted from ffrost Sawyer Tavern at Three Chimneys Inn
Makes 4 to 6 servings
Beef and Dry Rub
2 pounds beef chuck flap
1 tablespoon peppercorns, toasted and ground
1 tablespoon salt
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons crushed red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
2–4 bay leaves, crumbled2tablespoons whole cloves
Braising Base
2 tablespoons vegetable oil, or more as needed
2 onions, chopped
1 carrot, rough diced
1 celery rib, rough diced
½ cup red wine
1 cup tomato paste
1½ quarts beef broth
3 sprigs fresh thyme
1 bay leaf
1 sprig fresh sage
2 cups chopped dill pickles
salt to taste
freshly ground black pepper to taste
1. Prepare the beef and dry rub. Place chuck in a sealable container. In a medium bowl, mix together all the spices and rub liberally on the meat. Cover and marinate, refrigerated, for 48 hours.
2. Remove the beef from the container and smoke with wood chips with a charcoal grill for 20 minutes.
3. Prepare the smoked beef braising base. Heat oil in a large pan over medium-high heat and sear the beef on all sides to form a nice crust. Remove the beef from the pan and place in an ovenproof braising pan; set aside.
4. Preheat oven to 325°F. Add onions, carrots, and celery to the pan used to sear the beef and brown over medium-high heat.
5. Add the tomato paste and cook for 1 minute, then deglaze with red wine. Pour mixture over the beef in the braising pan and add broth.
6. Place the pan on the stovetop over medium-high heat and bring to a boil, then cover the pan and place in the oven. Braise until fork-tender, about 2 hours.
7. Remove beef from liquid. Strain the liquid to remove the vegetables. Return the strained liquid to the pan and add the chopped pickles. Season with salt and pepper to taste. Slice the beef against the grain into thick slices and add to the pan. To serve, place slices of meat on a platter, garnished with some of the liquid from the pan.
