Column Recipes A. Larose
Braised beef with squash and root beer
Chef Larose’s recipes
Thanks to the collaboration of Boucherie Brunelle, Alain Larose, chef, returns once again with his recipes, each one more original and tasty than the last. With the return of the cold weather, it’s time for comforting meals. This time, a surprising mix of beef, squash and root beer, to be discovered tenderly.
Ingredients
- Cut of meat: Short ribs or chuck roast
- Diced Butternut Squash – 3 Cups
- Sliced leeks – 2 Cups
- Root beer – 3 Cups
- Beef broth – 3 Cups
- Ginger – 2 tablespoons
- Clove – ½ teaspoon
- Cinnamon – ½ teaspoon
- Salt
- Pepper
Preparation and cooking
step 1
- Salt and pepper the meat
- In a fatty substance (oil or butter), sear the meat for 5 minutes on each side
- Put aside the piece of meat in an oven-safe dish
step 2
step 3
- In the same pan that cooked the meat, brown the leeks, adding the squash and ginger.
- Then, deglaze everything with the root beer
- Add seasonings and beef broth
- Let everything reduce for 10 minutes
- Put the sauce in the dish containing the meat
- Cover and bake at 375°F
- Cook for 2h30 for a chuck roast and 3h30 for short ribs
step 4
- In the same pan that cooked the meat, brown the leeks, adding the squash and ginger.
- Then, deglaze everything with the root beer
- Add seasonings and beef broth
- Let everything reduce for 10 minutes
Alain Larose has been Boucherie Brunelle‘s head chef since 2017. He is the man behind all of the meals behind the counter. His reputation at the store is well established. Thanks to his culinary creativity, he can now offer a new range of marinades to his customers. Whether it is a new recipe or a new product, Alain always finds a way to surprise us and create unique tastes. Come and meet him in store at: 129 Saint-Anne Street, Varennes, QC J3X 1R6
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