Directions
- 1Coat the beef with salt, pepper, and seasoning.
- 2Sear the beef on high heat on both sides.
- 3Add butter, garlic, and thyme to the same pan and saute for a minimum amount of time.
- 4Add the onions and liquid stock and mix.
- 5Add back the beef and cover.
- 6Place in an oven for 3 hours at 180 degrees Celsius, turning halfway.
- 7Tear the beef apart and set aside.
- 8Add cream and black pepper to the onions.
- 9Let it simmer for 3 minutes to a creamy texture.
- 10Cut potatoes into wedges and per boil in salty water for 10 minutes, then coat with garlic powder, onion powder, and paprika.
- 11Roast potatoes in the oven for 25 minutes.
Ingredients
- beef blade cut
- salt
- pepper
- barbecue seasoning
- garlic
- 5 piece onions
- thyme
- liquid stock
- butter
- cream
- black pepper
- potatoes
- garlic powder
- onion powder
- paprika
Equipment
Dutch ovenoven
Tips
- Use the crumble shallow casserole Dutch oven to lock in moisture and evenly distribute heat for the perfectly cooked beef.
- Per boil potatoes in salty water for 10 minutes then coat with garlic powder, onion powder, and paprika.
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