Cozy Red Wine Braised Beef | PCC Natural Markets

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Cozy Red Wine Braised Beef

Serves: 6 to 8

4.5
Your rating: None (6 votes)
Your rating: None (6 votes)

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.

Ingredients

These ingredients are:
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Preparation

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.

Notes

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 Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired September 28, 2011.

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