Fahrenheit Beef Roast with Cauliflower Risotto

Fahrenheit Beef Roast with Cauliflower Risotto

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A few years ago, my husband and I had a lovely and fancy dinner date away from the kiddos. We went into uptown Charlotte with reservations to Fahrenheit Charlotte, a Chef Rocco Whalen restaurant. We spent an unforgettable night at the bar, enjoying drinks while we waited for our table, followed by an exceptional dinner, and then a nightcap on the rooftop bar. If you are in the Charlotte area, I strongly recommend this restaurant, but if you can’t get yourself to visit, then here is a wonderful copycat recipe I ordered: slow braised American wagyu short ribs, or what I call Fahrenheit Beef Roast.

Firstly, I typically use any beef roast meat I can’t purchase. I rarely get my fingers on short ribs, so this version is an easier and cheaper option, by far. The original is on a bed of Teriyaki Lo Mein noodles, but I like to subtract as many carbs as possible. So, I made an amazing, creamy cauliflower risotto in its place. You may want to double that recipe because it’s that good. Don’t say I didn’t warn you.

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This recipe was adapted from outside sources and made to be my own. The Fahrenheit Beef Roast comes from Food Network while the Cauliflower Risotto has been shared from Moscato Mom blog.

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Fahrenheit Beef Roast with Cauliflower Risotto

Ingredients

Beef Roast

• 3-4 lb beef roast
• 1 Tbsp salt
• ½ Tbsp black pepper
• ½ Tbsp garlic powder
• 1 Tbsp onion powder
• 2 Tbsp Chinese five-spice
• 1 tsp ginger powder
• 3 Tbsp olive oil
• 3 cups mirin
• 3 cups orange juice
• 1 cup white granulated sugar
• ½ cup soy sauce

Cauliflower Risotto

• 3 Tbsp butter
• ¼ medium onion, minced
• 2 cloves garlic, minced
• 1 large cauliflower, fresh
• ¼ cup heavy cream
• ¼ cup chicken broth
• ¼ cup parmesan cheese
• ¼ cup mozzarella cheese
• salt and pepper to taste

Instructions 

Fahrenheit Beef Roast

• Preheat oven to 275 ℉.
• In a small bowl, combine 1 Tbsp salt, ½ Tbsp black pepper, ½ Tbsp garlic powder, 1 Tbsp onion powder, 1 tsp ginger powder, and 2 Tbsp Chinese five-spice together. Rub seasoning over 3-4 lb beef roast.
• Heat a large Dutch oven, or a deep pan that can be put in oven, over medium-high heat and add the 3 Tbsp olive oil. Then sear and brown seasoned 3-4 lb beef roast on all sides. Remove meat and set aside.
• Add 3 cups mirin, 3 cups orange juice, 1 cup white granulated sugar, and ½ cup soy sauce to hot pan, scraping up all brown bits on bottom. Reduce liquid by half.
• Then add the browned beef roast back to the liquid, cover and braise in the oven for 5 to 6 hours, or until meat is extremely tender. Remove from the liquid, cool slightly, slice and serve.
• When ready to serve, remove meat from liquid to let cool slightly. Then slice and serve with risotto.

Cauliflower Risotto

• Cut 1 large cauliflower into small pieces. You can rice the cauliflower but to make this a faster process, use a knife and cut small pieces.
• Melt 3 Tbsp butter in a skillet and add minced ¼ medium onion and 2 cloves garlic. Cook over medium heat, careful not to burn garlic.
• Stir in cut cauliflower and sauté for 4 minutes.
• Pour in ¼ cup heavy cream and ¼ cup chicken broth. You can also use vegetable broth, if preferred. Reduce to nearly half, when most of the liquid is gone and has thickened.
• Stir in ¼ cup parmesan cheese and ¼ cup mozzarella cheese. Cook until cheese is melted. Add salt and pepper to taste. Serve warm with Fahrenheit beef roast and enjoy.