Judy Paris’s Sweet & Spicy Hawaiian Braised Beef
📜 Collection: General Archive | ✍️ Attribution: Judy Paris | 📂 Category: Entrees A show-stopping pot roast from Judy Paris featuring a 24-hour sweet and spiced wine marinade. Slow-braised in a Dutch oven until fall-apart tender and served over hot rice.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 3 hours | 24 hours | 6-8 servings |
🔪 Key Equipment
- Large bowl
- Dutch oven
- Serving platter
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3-4 lbs. | Beef Chuck | Or Rump or Sirloin Roast |
| As needed | Rice | Hot cooked, for serving |
For the Marinade
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 C. | Brown Sugar | Packed |
| 1 Clove | Garlic | Minced or pressed |
| 1/2 C. | Red Wine Vinegar | None |
| 1/2 C. | Burgundy Wine | None |
| 1/8 tsp. | Nutmeg | None |
| 1/4 tsp. | Ginger | Powdered |
| 1/2 tsp. | Cinnamon | None |
| 1 | Bay Leaf | Whole |
| 2 med. | Onions | Chopped |
| 1 tsp. | Seasoned Salt | None |
Instructions
Step 1: Marinate the Beef
- In a large bowl, combine the 1 C. brown sugar, 1 clove garlic, 1/2 C. red wine vinegar, 1/2 C. burgundy wine, 1/8 tsp. nutmeg, 1/4 tsp. powdered ginger, 1/2 tsp. cinnamon, 1 bay leaf, 2 med. onions, and 1 tsp. seasoned salt.
- Place the 3-4 lbs. beef chuck in the large bowl and pour the marinade over it, ensuring the meat is completely covered.
- Marinate the meat in the refrigerator for 24 hours, turning frequently.
Step 2: Braise and Serve
- When ready to cook, preheat the oven to 325°F.
- Transfer the beef roast and all of its marinade into a Dutch oven.
- Cook covered in the oven at 325°F for 2 1/2 to 3 hours, or until the meat is fork-tender.
- Remove the beef roast to a hot serving platter.
- Serve with rice, pouring the flavorful juices from the Dutch oven over each helping until well coated.
💡 Make-Ahead & Storage: The beef can be marinated for up to 24 hours in the refrigerator before cooking.
Original Recipe Scan
