I get really pumped up for football season.  Not because I am a superfan (although I admit I have a thing for Clay Matthews), but rather because this is the only time of year that my husband willingly takes to the kitchen.  He braises, he grills, and he simmers – all for the glory of the Green Bay Packers.

Three years ago, a football game on television meant only to me that: A) there would be ample beer in the fridge, and B) I had better not have anything pressing to discuss.  Fortunately, the two go hand in hand.  But tonight’s season opener means that I am having Chuck Roast braised in Furthermore Brewery’s Knot Stock Black Pepper Beer with Garlic, Ginger, Szechuan Peppercorns and Star Anise.  It also means that I probably still shouldn’t have anything pressing to discuss, but I plan on being too busy doing high kicks in my Matthews jersey.

Asian-Style Braised Beef:

4 # beef chuck roast, whole

kosher salt

1 Tbsp. coconut oil

1 large yellow onion, medium dice

5 cloves garlic, sliced

1” piece of ginger, peeled and sliced into about 10 thin coins

1 tsp. Szechuan peppercorns

2 star anise

1/4 C. mirin

1 12 oz. beer (many beers will work well – we used Spring Green, Wisconsin’s own Furthemore Knot Stock, but I think most lagers would be great, too)

1/2 C. fresh squeezed orange juice

2-3 C. chicken or beef broth

Preheat the oven to 325 degrees. Season the beef generously with salt.  Heat a large, heavy bottomed pot or dutch oven with a tight fitting lid over medium-high heat until hot.  Add the Tbsp. of oil and sear the chuck for about 5 minutes on each side until very brown and crusty in places.  Remove the meat and set aside.

Lower the heat to medium and add the onion, sautéing until lightly browned, about 5 minutes.  Add in the garlic and ginger slices as well as the Szechuan peppercorns.  Cook another 1- 2 minutes until things start to stick to the bottom of the pan, and then slowly pour in the mirin to deglaze, scraping up any browned bits off of the bottom of the pan.

Return the beef to the pan and pour over the beer, 2 C. of the broth and the orange juice. You want the liquid to come up the sides of the meat between 2/3 and 3/4 of the way. Add more broth if necessary – this will depend on the size of your pan.  Place one star anise on either side of the meat and bring the liquid to a simmer.  Once simmering, cover and place into the oven.

Braise the meat for 3 hours total, turning the chuck carefully at each hour mark. The liquid should be at a light simmer when you turn the meat.  Adjust your oven temperature by 25 degrees accordingly if necessary.

After 3 hours, the meat should be very tender and pull apart easily. This dish is most flavorful made 1-3 days in advance and reheated over medium low heat when you are ready to serve it.

Serve the chunks of meat with the liquid spooned over. Discard the star anise, but the ginger and peppercorns will be soft enough to eat (not to mention delicious). We served this dish with roasted sweet potato and sautéed spinach on the side.

GO PACK!