Bourbon-Braised Beef

cooking.nytimes.com

Nicole S

subheading: FOR THE MARINADE:

½ cup olive oil

¼ cup lemon juice

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

Salt and pepper

subheading: FOR THE BRAISED BEEF:

3 pounds boneless chuck roast, cut into 8 pieces

Salt and pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons grapeseed oil (or other vegetable oil that can withstand high heat)

⅔ cup bourbon

1 large onion, sliced

2 celery stalks, sliced

2 medium carrots, sliced

5 garlic cloves, peeled and smashed

3 tablespoons tomato paste

¼ cup maple syrup

3 to 4 cups beef stock (amount dependent on the size of your cooking vessel)

4 thyme sprigs

2 bay leaves

Directions at cooking.nytimes.com

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