I have made 40 clove chicken in the past and loved it! Thought I would try it with beef. I believe 40 cloves of garlic will make anything taste good….maybe. 😉
Ingredients:
2 tablespoons canola oil
3 pounds boneless beef chuck
Salt and pepper
2 medium onions, peeled and chopped
1 1/2 pounds carrots, peeled and roughly chopped
40 peeled garlic cloves
4 cups broth (chicken, beef or vegetable)
Directions:
1. Heat the oven to 325°F.
2. Set a large Dutch oven on the stove over high heat. While it’s getting good and hot, season the beef all over with salt and pepper. When the pan is hot, add the oil. Sear the beef all over, about 3-4 minutes per side or until the outside is deeply browned and crusty. Transfer the beef to a plate.
3. Add the onions and carrots to the pan. Toss in the rendered beef fat and season with a pinch of salt. Cook for 5 minutes, stirring occasionally. Add the garlic, another pinch of salt, and toss. Cook for another 5 minutes.
4. Nestle the seared beef on top of the vegetables, then pour the broth around the perimeter. It should rise about halfway up the meat. Bring the liquid to a simmer, then cover the pot and get in the oven.
5. Roast for 3 1/2 to 4 hours, flipping the meat halfway through.
6. Before serving, use 2 forks to tear and pull the meat into big hunks and shreds. Season with more salt to taste.
7. This is a good one for leftovers or freezes well.
boymomfoodie.mom 