Braised beef is a comforting, homey meal for a Sunday supper during the chilly months. Here, it gets a bright burst of flavor with a grapefruit and avocado salad served alongside.
Braised Beef with Arugula and Grapefruit Salad
1 beef bottom round, about 3 1⁄2 lb. (1.75 kg), trimmed of most fat and tied
Salt and freshly ground pepper, to taste
2 Tbs. olive oil
1 yellow onion, sliced
1 stalk celery, sliced
1⁄2 cup (4 fl. oz./125 ml) apple juice, preferably unfiltered
3 bay leaves
For the salad:
1 1/2 Tbs. white wine vinegar
1 tsp. honey mustard
1/4 tsp. salt
Freshly ground pepper, to taste
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
4 cups (4 oz./125 g) baby arugula
2 avocados, halved, pitted and sliced lengthwise 1/2 inch (12 mm) thick
1 large grapefruit, peeled and segmented
2/3 cup (3 oz./90 g) toasted hazelnuts
4 large fresh basil leaves, finely slivered (optional)
Season the beef generously all over with salt and pepper. In a large frying pan over medium-high heat, warm the oil. When the oil is hot, add the beef and sear, turning as needed, until deep golden brown on all sides, about 10 minutes total. Transfer the beef to a plate.
Pour off most of the fat from the pan and return to medium-high heat. Add the onion and celery and sauté until golden, about 6 minutes. Pour in the apple juice and stir to dislodge any browned bits on the pan bottom. Transfer the contents of the pan to a slow cooker, add the bay leaves, and place the beef on top. Cover and cook on the low setting for 8 hours. The beef should be very tender.
Transfer the beef to a cutting board and let rest for about 5 minutes. Meanwhile, using a large spoon, skim the fat from the braising liquid. Snip the strings on the beef and shred with 2 forks or slice across the grain.
While the beef is resting, in a bowl, whisk together the vinegar, honey mustard, salt and pepper to taste. Whisk in the olive oil. Add the arugula, avocado, grapefruit, hazelnuts and basil. Toss gently to mix.
Divide the beef among individual plates and spoon enough of the braising liquid on top to moisten (reserve the remainder for another use or discard). Mound the salad on top of or alongside the beef. Serve at once. Serves 6.
Find more fresh and satisfying recipes for your slow cooker in our The New Slow Cooker, by Brigit Binns.
