1 lb roasted brussels sprouts (or your fave green vegetable)
Remove roast from the fridge appx 30 minutes before cooking to come to room temp. Cut roast into 2-3 inch pieces. Generously salt all sides.
Heat oil in a large dutch oven over medium-high heat and brown all sides of beef 5-7 minutes. Remove from pot and set aside.
Arrange an oven rack near the bottom of the oven, and preheat oven to 250ºF.
Add onions and peppers. Cook until translucent and a bit browned: 5-7 minutes.
Add garlic and all spices. Cook, stirring constantly 2-3 minutes or until spices are toasted and very aromatic.
Carefully add sherry to pot and scrape any browned bits from the bottom of the pan. Add tomatoes, stir, and bring to a simmer.
Add beef back into the pot. Add water ¼ at a time, if needed for beef to be ⅔ submerged.
Cover pot and place on the bottom oven rack. Roast at 250ºF for appx 2 hours (checking every half hour to stir) or until beef is very tender and shreds with a light touch. Let cool for 5 minutes. Taste and season with salt, sweetener, and lemon juice. Stir to combine. Serve over farro with roasted squash and vegetables.
Tips & Tricks:
Be very careful with the dutch oven in and out of the oven. Be sure to leave a potholder on the top when not in use so you don’t grab the hot handle! Been there. Not fun.
The meat will technically be edible much earlier than it will be tender enough. Be patient and let it roast for that last 20-30 minutes. You’ll be glad you did.
This recipe doubles easily and freezes well!
Microwave squash before cutting to make cutting much easier. Roast in halves and then cut and peel.
Recipe by Chef & Culinary Producer Sarah Beth Tanner,@sbtcooks
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