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Recipes Nugget Market Signature Recipes

Cider-Braised Chuck Roast with Squash & Brown Butter Sage

Prep time
30 minutes PT30M
Cook time
3–4 hours PT3–4H
Yield
4–6 servings
Difficulty
2 out of 5 on the difficulty scale
Cider-Braised Wagyu Chuck Roast with Kabocha, Delicata & Browned Butter Sage Nugget Market signature recipes

Pair premium, cider-braised Wagyu beef with both acorn and delicata squash and a sumptuous brown butter sauce to bring a hearty taste of fall to the table.

Ingredients

  • 1 Wagyu beef chuck roast (2½–3 pounds)
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 2 tablespoons vegetable oil
  • ½ yellow onion, large-diced
  • 1 carrot, large-diced
  • 1 stalk celery, large-diced
  • 4 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 12 ounces dry hard apple cider
  • 2 cups beef stock
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 small kabocha squash (about 2 pounds), seeded and cut into 1-inch wedges
  • 2 delicata squash, seeded and cut into ¾-inch rings
  • 2 tablespoons olive oil
  • 5 tablespoons unsalted butter, divided
  • 1 tablespoon apple cider vinegar
  • 14 fresh sage leaves
  • 2 tablespoons chopped Italian parsley, for garnish

Preparation

Preheat oven to 300°F.

Pat the chuck roast dry with a paper towel and season generously with salt and pepper.

Heat vegetable oil in a Dutch oven or oven-safe, heavy-bottomed pot over medium-high heat. Sear the roast on all sides until well browned, 8–10 minutes. Remove the roast and discard all but 2 tablespoons of the fat.

Add onion, carrot, celery, and garlic. Sauté over medium-high heat until the vegetables begin to caramelize, 8–10 minutes. Add tomato paste and cook for 1–2 minutes, until it just begins to brown on the bottom of the pot.

Deglaze with the hard cider, scraping up the browned bits. Cook for 4–6 minutes, until reduced by half. Add beef stock, thyme, and bay leaf and bring to a boil.

Return the chuck roast to the pot, cover, and braise in the oven for 2½–3 hours, or until a fork slides in and releases with little resistance.

About 40 minutes before the roast is done, heat a second oven (or the same oven once the roast is out) to 425°F. Toss kabocha wedges and delicata rings with olive oil, salt, and pepper. Roast on a sheet pan until the edges are browned and the flesh is tender, 28–35 minutes, turning once.

When the chuck roast is fork tender, transfer it to a platter and tent loosely with foil. Strain the braising liquid into a saucepan and discard the cooked vegetables. Skim off the fat, then simmer for 8–12 minutes, until thickened enough to lightly coat the back of a spoon. Whisk in 1 tablespoon butter and the cider vinegar. Season with salt and pepper.

In a small sauté pan, melt the remaining 4 tablespoons butter over medium heat. Add the sage leaves and cook until the butter smells nutty, the milk solids are deep gold, and the sage is crisp, 3–4 minutes. Pull off the heat.

Slice or pull the roast into large pieces. Arrange the roasted squash around the meat, spoon the cider jus over the top, and finish with browned butter, crisp sage, and fresh parsley.