Blue Moon Braised Beef

Preheat oven to 325ºF. Let the roast sit out at room temperature for at least 30 minutes.

Season the roast liberally with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the roast and sear on all sides, about 10-12 minutes total. Remove the beef from the pot and set aside.

Add the onions and smashed garlic to the pot. Cook and stir for about 3-5 minutes, or until the onions and garlic are soft, fragrant, and just starting to caramelize on the outside. Add tomato paste and stir it in. Add the beer, beef stock or water, rosemary, thyme, bay leaf, orange slices, and salt and pepper to taste. Bring to a boil, remove the pot from the heat, and return the beef to the pot. Cover with a lid and place the pot in the oven.

Cook for 30 minutes at 325ºF and then lower the oven temperature to 250ºF. Cook for a total of 3½ to 4 hours, or until the meat is fork-tender and falling apart.

Remove the beef from the pot and set it aside. Strain the sauce through a wire mesh strainer into a medium saucepan. Discard the solids. Cook the sauce over medium-high heat, stirring occasionally, until it’s reduced by half. This should take about 25-30 minutes.

Use two forks to shred the beef and return it to the sauce. Squeeze in the juice from the remaining half of the orange. Season with salt and pepper if necessary. Serve on toasted buns, over a bowl of mashed potatoes, or just dig in with a fork. No matter how you serve it, this is good stuff!