Here it is

2 days ago I was so excited to finally be back in my routine and cooking with my new baby ( aka my new convection ver…) that I posted a picture of the braised beef I was making on Facebook. Now this recipe is insanely easy and very cheap to make. It’s also super quick to prepare but it is soooooo yummy!!!! So I got some requests and I promised to post the recipe here so here it is plus I couldn’t let Stephanie kick my booty in the kitchen!!!!! I

• Salt and pepper
• 4 lbs -Shoulder roast ( I think not sure it’s Rôti de palette in French)
• 3 tbs of vegetable oil ( I put in less)
• 3 onions cut in qarters ( not even chopped ladies)
• 6 carrots cut in big chunks
• 3 cups of beef broth
• 4 garlic cloves squished, not even cut ( turn the blade sideways and punch the knife, the peel will come off at the same time)
• 1/3 of a cup of soya sauce
• 2 tbs of tomato paste
• 1-2 tbs of brown sugar
• about 2 inches of ginger sliced
• 4 star anis ( I put like 6-8 I just love the taste)

Now pay attention this is going to go quick, Set the oven at 325. season the meat with the salt and pepper,. In alarge an ( that comes with a lid) heat the oil on medium high and brown the meat ( about 3-4 minutes on each side) Remove the meat and excess fat. In that same pan cook the onions and carrots for about 5 minutes, add the garlic and keep cooking till the onions are see through ( about 2 more minutes) Now this is for Steph, you don’t want he onions to get any color so you might have to lower the heat.

Add the meat back to the pan as well as the remaining ingredients ( broth, soya sauce, ginger,anis,brown sugar and tomato paste) put in the middle of the oven and cook covered for 90 min. Remove and turn the meat around and make sure that the broth is covering at least half of the meat. Cook for another 90 ( yes that is 3 hours total) always making sure that the broth covers half the meat and if the liquid is too low add water. Once it's done cooking remove the meat from the pan and filter the sauce to remove the fat.

I got this recipe from Josee DiStasio and it’s really amazing,

Hope you all enjoy.