MushLuv BBQ Vinegar Braised Beef

The flexibility in this dish makes for multiple preparations to enjoy as suggested within making this simple braised beef that much better.

For the Roast

Step One

Dry the beef roast well with paper towels. Make slits all over the roast and insert the garlic slivers. 

Step Two

Rub the roast liberally with the MushLuv Rub seasoning blend, can be done 6 to 12 hours in advance before cooking to maximize flavor penetration.

Step Three

In a heavy bottom high sided pan, heat the olive oil over medium heat. Brown the roast slowly on all sides. Add the onions and cook for 5 minutes, or until they begin to wilt. Add the vinegar, parsley, basil, and carrots, and cook for 5 minutes.

Step Four

Mix the tomato paste and wine together in a small bowl and add to the roast. Bring to a simmer, cover, and cook for about 2 hours, or until a knife is easily inserted into the meat.

Step Five

Remove the meat to a cutting board and let rest for 10 to 15 minutes. 

Step Six

With a fork or spoon mash the soft vegetables into the cooking liquid making a rustic style sauce. Set the pot aside.

Step Seven

Cut the roast into ¼-inch slices. Return the meat to the pot, add the strained juices, and bring the sauce to a simmer. 

Step Eight

Serve immediately, with some of the juices poured over the meat.

Step Nine

Garnish with roasted mushrooms and sprinkle a little more Mush-Love BBQ seasoning over each plate.

For the Roasted Wild Mushrooms

Step One

Pre-Heat Oven to 450F. To prepare simply toss the mushrooms, olive oil and salt and pepper to coat evenly. Place in a nonstick pan or sheet pan. Place in oven, roast until golden, turning occasionally for even cooking. 

Step Two

Pull from oven, toss with chopped parsley and serve or garnish accordingly.

*Can also utilize the same ingredients and instead sauté in a skillet, sauté pan or griddle (flat top). 

Suggested Preparations & Serving

• Braised Steak & Eggs — Add kidney beans to the pan sauce incorporating well and plate. Serve slices of beef, and top with poached, over-easy or fried eggs. Serve alongside Mrs. Baird’s Texas Toast or your favorite toasted bread. 
  
• Sloppy Joe – Dice or shred the beef rump roast, mixing it back into its pan sauce add a table spoon of prepared yellow mustard and dash of Worcestershire. Serve on brioche or hamburger bun or Texas Toast with shaved or sliced red onion tossed in a little white, apple cider or red wine vinegar and fresh picked or chopped parsley leaves. 
  
• Sloppy Joe Bruschetta – Toast or Grill Texas Toast or sourdough slices arrange on plate/platter. Top with re-heated sloppy Joe style preparation and top with roasted/sauteed mushrooms, torn parsley leaves and shaved red onions tossed in a splash of red wine vinegar.