Cozy Red Wine Braised Beef
Serves: 6 to 8
This is the kind of dish for which the word "cozy" was invented! Braising is a combination-cooking method used to tenderize tougher cuts of meat. The beautifully marbled meat is browned and then cooked slowly in a seasoned broth until it is tender. All of the succulent herbs and spices permeate the meat and create an irresistible sauce to pour over mountains of mashed potatoes.
- 2 tablespoons high-heat oil Add to list
- 3 pounds beef roast, about 2 inches thick (chuck, tri-tip, top round or brisket) Add to list
- 1 sweet onion or 3 to 4 shallots, peeled and coarsely chopped Add to list
- 1 carrot, coarsely chopped Add to list
- 2 ribs celery, coarsely chopped Add to list
- 1 tablespoon chopped fresh sage Add to list
- 1 tablespoon chopped fresh rosemary Add to list
- 1 tablespoon chopped fresh thyme Add to list
- 2 bay leaves Add to list
- 1 tablespoon orange zest Add to list
- 1 1/2 tablespoons paprika (use smoked if you have it) Add to list
- 1/2 teaspoon ground clove Add to list
- 1/2 teaspoon cinnamon Add to list
- 2 cups dry red wine Add to list
- 4 cups beef broth Add to list
- Salt and pepper, to taste Add to list
- 3 tablespoons butter Add to list
- 3 tablespoons flour Add to list
- Blue Cheese Smashed Potatoes Add to list
- Chopped parsley, sour cream and horseradish, to garnish (optional) Add to list
Preheat oven to 325° F.
In a large "stovetop to oven" pan, heat oil over medium-high heat. Add roast and brown extremely well on both sides. Remove from the pan. Stir in onions, carrots, celery, sage, rosemary and thyme. Cook, stirring, for 3 to 4 minutes or until vegetables start to brown gently. Add bay leaves, orange zest, paprika, clove and cinnamon and stir 1 minute more to bloom the flavors. Pour wine into the pan and boil until reduced by about half. Add stock and bring back to a simmer. Season with salt and pepper and add the roast. Cover the pan and place in the oven for about 2 hours or until meat is fork tender.
In a small saucepan, melt butter and stir in flour. Cook over medium heat for 2 to 3 minutes then remove from heat (see note).
Remove meat and vegetables from the pan and keep warm. Skim any excess fat. Bring the cooking liquid to a simmer and whip in butter-flour mixture. Simmer gently until thickened. Shred meat into large chunks and add back to the sauce.
Spoon Blue Cheese Smashed Potatoes around the edge of wide serving bowls. Ladle meat and sauce into the center of the bowls. Garnish with chopped parsley, sour cream and horseradish, if desired.
Instead of thickening with a roux, you may puree the cooking broth with all of its onions, carrots and celery. The cooked vegetables will give it a nice texture.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired September 28, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.