Santa Barbara Slow Cooked Beef


2½ to 3 pounds Beef Chuck or Beef Brisket
2 Tsp Sea Salt
½ Tsp White Pepper
2 Tbsp Olive Oil
2 Tbsp Spice Mix of Garlic powder, crushed Red Pepper Flakes, ground Cumin, dried Oregano
1 Tbsp Sundried Tomato
2 cups Wine – Syrah
2 Large Red Onion – sliced
3 Garlic Cloves – sliced
½ cup Black Olives – sliced
8 small Tomatoes – quartered
2 Thyme Sprigs
12 Basil Leaves


Preheat oven to 325°F.

Generously season meat with salt and pepper on both sides. Heat olive oil in a heavy casserole pan ( we love to use our old Le Creuset) and over medium high heat sear the beef on both sides for about 5 minutes each side, until the meat has a nice layer caramelized brown coat. Add the half of the spice mix and sundried tomatoes.

Pour in the wine and add onions, garlic, olives, half of the sliced tomatoes, the thyme and basil over the meat.

Cover tightly and braise in oven for about 2 hours. Add the remaining tomatoes and braise for another 30 minutes or until beef is very tender. Let it rest for 20 minutes so the flavors can really intensify before serving.

You can use a slow cooker if you don’t wish to turn your oven on.


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March 6, 2017