Here at we celebrate Valentine’s Day a little differently. We celebrate Vanillatines Day & all things Vanilla Porter!
- 6 lbs. boneless beef shoulder
- 4 T vegetable oil
- 2 tsp. fresh herbs- parsley, rosemary, thyme
- 1 tsp. “winter warming” spices- allspice, clove, coriander, cardamom
- 24 ounces white onion, medium dice
- 12 ounces carrot, medium dice
- 12 ounces celery, medium dice
- 1 bulb garlic, minced
- 36 ounces Vanilla Porter
- 36 ounces beef stock
- 6 bay leaves
Cut beef into uniform pieces, about 6 ounces each. Remove any excess fat. Generously season the beef pieces with salt, pepper, fresh herbs, and warming spices.
Heat oven to 350 degrees. Begin heating an oven-proof braising pan over medium heat. Add oil to the hot pan and sear the seasoned beef on all sides. Take care not to crowd the pan. After the meat has been seared on all sides, remove it from the pan. Next, add the mirepoix (carrots, onions, and celery) using the same pan. As your vegetables caramelize, begin to scrape the bottom of the pan. Cook for 5 minutes.
Add the chopped garlic last, and cook for an additional 3 minutes. Deglaze the pan with Vanilla Porter and beef stock, scraping the brown bits from the pan. Add the beef pieces back to the pan, add the bay leaves, and bring to a simmer. The meat should be covered with liquid.
Turn off the heat and carefully cover tightly with foil. Place the pan into the oven and cook until the meat is tender roughly 5-6 hours. Reserve the braising liquid to serve with the meat. Serve with your favorite side.