BEEF EN COCOTTE
Steps:
- Heat oven to 250. Pat beef dry and season with salt & pepper. Heat 2 T oil in large Dutch oven over med-high heat until just smoking. Brown on all sides, 7 to 10 min, reducing heat if pot begins to scorch. Transfer beef to large plate. Add remaining 1 T oil to pot and heat over med heat until shimmering. Add onions and garlic, cover and cook until softened and wet, about 5 min. Remove the lid and continue to cook onions, stirring often, until dry and well browned, 10 to 12 min. Stir in sherry and cook until almost all of the liquid has evaporated, about 1 min. Off heat, nestle the beef, along with any accumulated juices, into the pot. Place large sheet of foil over the pot and press tightly to seal, then cover with lid. Transfer the pot to oven and cook to 120-125, 20 to 30 min. Remove pot from oven. Transfer beef to cutting board, tent loosely with foil and let rest for 20 min. Stir chicken broth into onions and simmer about 2 min. Off heat, whisk in butter, season with salt and pepper and cover to keep warm. Remove twine, slice meat against the grain into 1/4 inch slices and transfer to a platter. Spoon sauce over meat and serve.
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