Ten Speed Canada
Wine Country Cooking
Beef Braised in Red Wine Serves 6 to 8 |
Since this recipe calls for a whole bottle of wine, I beg of you—choose something that doesn’t break the bank, but also that you would drink—a Cabernet Sauvignon, Merlot, Chianti, Zinfandel, or Côtes du Rhône. The meat is ready when it’s fork tender or falls apart when you cut it with a knife. Get ready for some good eating. Note that the meat must marinate for twenty-four hours before using.
2 bay leaves
2 teaspoons black peppercorns, coarsely cracked
5 sprigs of fresh parsley
2 1/2 pounds beef for braising (chuck roast, bottom round roast, or blade roast)
1 yellow onion, quartered
1 carrot, thinly sliced
1 celery stalk, thinly sliced
1 bottle (750 ml) dry red wine
1/4 cup diced lard or pork fat
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Salt
1/2 teaspoon cornstarch
2 to 3 tablespoons water
Tie the bay leaves and peppercorns in a piece of cheesecloth. Tie a piece of string around the parsley. Place the meat in a bowl with the onion, carrot, celery, parsley, bay leaves, peppercorns, and red wine. Let sit in the refrigerator, turning from time to time, for 24 hours.
Preheat the oven to 350°F.
Remove the meat from the marinade and dry well with paper towels. Reserve the marinade. Place the pork fat in a large, heavy ovenproof pan over medium heat and when the fat begins to run, add the butter and olive oil. Add the meat and brown on all sides, 20 minutes. Season with salt.
In the meantime, place the marinade in a saucepan over medium-high heat and reduce by half, 5 to 10 minutes. Add the marinade to the beef, increase the heat to high, and bring to a simmer. Cover and place in the oven. Cook until the meat is really tender and can be cut with a spoon, 2 to 3 hours.
When the meat is done, remove the meat from the pan and place on a warm platter. Cover loosely with aluminum foil to keep warm. Remove and discard the cheesecloth and parsley. Puree the sauce in a food mill or blender. Pour the pureed sauce into a pan and bring to a simmer over medium-high heat. In a small bowl, combine the cornstarch and water. Add to the simmering sauce and stir until it thickens slightly.
To serve, slice the meat and place on a platter. Top with the sauce.
To Drink: Cabernet Sauvignon or Merlot
