Original Recipes:

• Serious Eatis

Ingredients:

• 1 cup dried mushrooms (lobster)
• avocado oil (for browning meat)
• 4 pounds grass fed bread and butter (butcher cut) short ribs (substitute for chuck roast)
• 2 pounds grass fed short ribs
• 2 cans button mushrooms drained and rinsed (total 8oz dry weight of canned mushrooms)
• 1 onion
• 2 carrots
• 2 ribs celery
• 2 cups water
• 1 Tbsp flour
• 1 Tbsp avocado oil
• ~2 Tbsp red wine vinegar
• salt + pepper + cayennne

Steps:

1. Preheat oven to 350F. Place dried mushrooms in a bowl and cover with boiling water. Cover bowl with plastic wrap and let sit.
2. Place a large drizzle of olive oil in braising dish and place over medium high heat until oil is shimmering. Season all sides of pot roast with salt and pepper and sear on all sides until browned, about 15 minutes. Remove and reserve.
3. Add quartered mushrooms to pan, stirring until browned (more olive oil may be necessary), about 6 minutes. Add onions and cook until beginning to brown, about 5 minutes. Add carrots and celery, and cook until beginning to wilt, about another 5 minutes.
4. Place roast and all the accumulated juiced back in pan. Pour dried mushrooms and liquid over roast, along with beef broth. Bring to a simmer, cover with lid, and place in oven until roast is fully cooked and very tender, about 3 hours.
5. Once the roast is done, remove it from the braising dish, leaving behind all the liquid and vegetables.
6. Pour liquid in vitamix and blend
7. Make roux with 1Tbsp flour and 1 Tbsp avocado oil. Brown for a minute
8. Add blended liquid back to roux with additional ~1 - 2 cups water until the texture is thin enough to simmer.
9. Season with red wine vinegar, salt, pepper, and cayenne to taste