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1
Preheat the oven to 325 degrees F.
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2
Bring a medium pot of water to boil for the onions.
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3
Salt the water and boil the onions for 5 minutes.
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4
Then drain the onions and cool to handle.
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5
Peel the onions by squishing the root end out of the skins.
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6
Bring the beef to room temperature and pat dry with paper towels.
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7
Sprinkle with salt and pepper.
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8
Heat the oil over medium-high heat in a large Dutch oven and add the beef in batches, browning until deeply caramelized all over.
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9
Repeat until all the beef has been browned, adding more oil when necessary.
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10
Remove the browned meat to a plate, covered with foil and reserve for later use.
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11
Reduce the heat to medium-low and add the butter to the same pot used for browning the meat.
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12
When the butter foams, add the onions to the pot.
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13
Season with salt and pepper, and add in the thyme, allspice, cloves and some nutmeg.
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14
Cook until light caramel in color, 20 to 25 minutes, stirring occasionally.
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15
Drizzle in the honey.
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16
Then add the sherry to deglaze the pan.
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17
Next, add the stock and the browned beef.
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18
Cover and roast in the oven for 1 hour 15 minutes.
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19
Add the pears and stir to combine.
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20
Roast until the beef is tender, 45 minutes to 1 hour more.
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21
Cool and store in the refrigerator for a make-ahead meal.
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22
When ready to serve, reheat the potted beef in a 325 degrees F oven or on the stove-top, covered over medium-low heat.
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23
Stir up the sour cream with the chives, heavy cream and horseradish.
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24
Season with salt and pepper.
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25
Serve atop the beef and onions with pears.
