Joseph E. Aoun, a leader in higher education policy and a renowned scholar in linguistics, is the seventh President of Northeastern University.
President Aoun has strategically aligned the University’s research enterprise with three global imperatives—health, security, and sustainability. Northeastern’s faculty focus on interdisciplinary research, entrepreneurship, and transforming academic research into commercial solutions for the world’s most pressing problems. During President Aoun’s tenure, the University has realized a 189 percent growth in external research funding, along with approximately 1,500 patent applications filed by faculty and students.
3 lbs. or so “ 7 bone “ chuck steakÂ
1 ½ cups A P flourÂ
3 T. butter or bacon fat
2 T. pure olive oilÂ
Salt and pepperÂ
2 large Spanish yellow onions cut thinlyÂ
1 cup Spanish Amontillado or Cream SherryÂ
1 cup liquid: water, stock, tomato juice or red wineÂ
4 or ¼ cup T. tomato paste Â
1 tsp. canned chipotle (optional if you like extra spicy)
1. Pat dry the meat with paper towels. Generously season with salt and freshly ground black pepper. Make sure the meat is completely covered.Â
2. Put flour in a large bowl and coat the entire piece of meat in the flour. Take the meat out of the bowl and pound the flour left from the bowl into the meat.Â
3. Place the oil and butter (or bacon fat) in a large dutch oven or any baking pan you have with a fitted cover on high heat.
4. When hot, lower the meat into the pot carefully to brown. Flip over the meat with the same technique.Â
5. Remove the meat and let rest.
6. Put your sliced onions into the hot pot and slowly cook until caramelized - season with salt and pepper.
7. Place the beef and juices back into the pot. Add the onions on top of the beef, then deglaze with a cup of sherry (or your choice of liquid) around the perimeter of the pan.Â
8. Add tomato paste and a teaspoon or more of (optional) canned chipotle.
9. Add one more cup of liquid - this should only come up ½ the way to the top of the meat. Add any leftover flour from your bowl.Â
10. Place the cover on the pot and put into a 300 degree oven. Slowly braise for at least 3 hours checking your liquid level and whether you can pierce the meat with a skewer easily.
11. Let the beef rest. When tender, serve with sauce on a platter and sprinkle chopped curly parsley around the dish.
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