Active Time: 45 minutes

Full Time: 3 hours

Serves 4-6

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Vermouth braised beef:

3 lbs beef chuck roast, cut into 2 inch chunks

Salt & pepper, to taste

3 shallots, peeled and cut in half

6 garlic cloves, smashed

2 inch piece of fresh ginger, split

1 Tbsp peppercorns

2 tsp coriander seeds

2 whole cardamom pods, split

2 star anise

1 cinnamon stick

1 cup dry vermouth

2 cups low sodium chicken broth

Lemon peel

2 bay leaves

5 juniper berries

2 Tbsp all-purpose flour

2 Tbsp unsalted butter

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Olive lemon herb relish

¼ cup parsley, minced

¼ cup cilantro, minced

⅓ cup olives, pitted and sliced thinly

½ serrano, sliced thinly

1 scallion, sliced thinly

Segments from 1 lemon, chopped

¼ cup extra virgin olive oil

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Instructions:

1. Preheat oven to 325F

2. Season beef with salt and pepper.

3. Coat the bottom of a large dutch oven with oil and heat over medium heat until hot. Add in beef, and sear on all sides until deep golden brown, about 5-7 minutes per side. Adjust heat as needed to make sure the bits at the bottom of the pot aren’t burning.

4. Remove meat from the pot. Add in shallots and ginger, cut side down, and char, about 2-3 minutes. Add in garlic and cook 1 minute longer.

5. Add in peppercorns, coriander seeds, cardamom, star anise, and cinnamon stick. Toast in oil slightly until aromatic.

6. Deglaze with vermouth and scrape any brown bits on the bottom of the pan.

7. Add in chicken broth, lemon peel, bay leaves and juniper berries. Bring to a boil and cover with a lid.

8. Transfer to the oven and cook until fork tender. About 2 ½ - 3 hours.

9. As beef cooks, make the olive and lemon herb relish by combining parsley, cilantro, olives, serrano, scallion, lemon and Graza drizzle. Mix until combined and season with salt and pepper to taste. Set aside

10. When beef is tender, carefully remove beef from the pot and set aside. Strain liquid into a small pot and discard solids.

11. Mix the butter and flour until smooth. Add the mixture (called a beurre manié) into the sauce and whisk until combined. Bring to a gentle boil and cook while whisking, until thickened slightly. Let simmer for about 10 minutes.

12. Add beef back to pot and coat with sauce.

13. Serve with rice and top with olive & lemon herb relish. Enjoy!