Directions
- 1Heat butter and oil in a wide pan over medium.
- 2Add onions and salt.
- 3Toss to coat the onions.
- 4Cook onions for 10 to 12 minutes, stirring occasionally until they soften.
- 5Drop heat to medium-low.
- 6Add sugar to the onions.
- 7Continue cooking onions for 25–35 minutes, stirring every few minutes until deep golden and jammy, splashing in broth to deglaze if needed.
- 8Season the beef with salt and pepper.
- 9Sear the beef in a hot dutch oven with oil until browned.
- 10Add onions and garlic to the pot and cook for a couple of minutes.
- 11Add thyme, oregano, bay leaf, and Worcestershire to the pot.
- 12Pour in wine (if using) and reduce briefly.
- 13Add broth so the liquid comes halfway up the beef.
- 14Cover and braise at 300°F for 2.5-3 hours (or simmer on low).
- 15Shred the beef once it is fork-tender.
- 16Strain the braising liquid and use as au jus.
Ingredients
- 2 large yellow onions, sliced thin
- 2 tbsp butter
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 1 tsp sugar
- Splash beef broth or water
- 2 lbs beef chuck, cut into large chunks
- Salt
- pepper
- 1 tbsp oil
- 1 yellow onion, sliced
- 4 smashed garlic cloves
- 1 tsp thyme
- 1 tsp oregano
- 1 bay leaf
- 1 tbsp Worcestershire
- 2 cups beef broth
- 0.5 cup red wine
- 0.5 cup mayo
- 2 tbsp sour cream
- 1 tsp prepared horseradish
- 1 clove garlic, grated
- 0.5 tsp lemon juice
- Pinch garlic powder
- Pinch salt
- Pinch black pepper
- Sprinkle parsley
Equipment
mandolinwide pandutch oven
Tips
- Use a mandolin for slicing onions thin.
- Don't rush the caramelization of onions.
- Splash broth to deglaze if the pan dries or onions get too dark.
- Shred beef once fork-tender.
- Strain the braising liquid for au jus.
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