Who knew that cooking Grass-fed Dijon Braised Beef could be so simple. It’s one of those meals that are inexpensive but given a little love and some cooking time you will have an elegant meal in no time. Channel your inner Julia Child and cook along with me!
I was shocked the first time I made Braised Beef. Dinner time was drawing near, I opened the fridge and all I could see was stew meat that I needed to cook in the next few days. Not one bone in my body wanted to go to the grocery store. Then I remembered my mom had just taught me a nifty way to cook stew meat and it only takes two hours. Now all I needed was a flavor combo and lately, mustard and rosemary have been my go-to. When I pulled my Le Creuset out of the oven the smell was heavenly. Chris came home and thought I had made dinner for a special occasion. We will definitely be making this for Valentine’s dinner.
Salting Grass-fed Beef
If you have chosen to actually read a food blog post before the hour you are hoping to eat you are in luck! When I am on top of it I salt my meat the day before I cook it. I pull the meat out of the refrigerator the night before salt it and return to the refrigerator. Trust me this simple step is worth it. You are allowing time for the beef to have extra flavor
Sourcing Grass-fed Beef
Let’s make Grass-fed Dijon Braised BeefPrint
Dijon Braised Beef
- 2 pounds stew meat (ask your butcher for chuck stew meat )
- 1 teaspoon kosher salt
- 1/4 cup dijon mustard
- 1/2 cup beef bone broth
- 2 sprigs rosemary
Preheat and Prep: You’ll need to use your bottom rack for this, so make sure it has been placed as low as possible. Preheat your oven to 300 degrees F, if you have the option DO NOT use convection (this will dry out your meat). Unwrap your stew meat, spread out, and sprinkle the kosher salt evenly over the meat. Let sit for about 20 min. You will see the salt melt, turn into liquid, and eventually, the liquid will return back into the meat. This will ensure that the salt has traveled down into your meat truly salting each piece.
Transfer meat to your dutch oven, add mustard, coat the meat evenly.
Add beef stock and place the sprigs of rosemary on top.
Place lid on the dutch oven and bake in your oven for one hour.
After one hour remove the lid and continue baking for one more hour.
Remove from oven and ENJOY!