Ingredients: Beef shoulder trimmed of fat and cubed into 2” pieces For Marinade: One bottle of red wine Pour over beef 4 cloves of garlic 1 carrot 1 chopped onion 1 bunch of thyme For Sauce (To be made after beef has marinaded for 1-2 days): One bottle of red wine 4 cloves of garlic 1 carrot sliced into rounds 1 chopped onion 1 bunch of thyme Directions (For Marinade):
Reduce one bottle of red wine for about three minutes along with the garlic, carrot, onion, and thyme. Pour the marinade over the cubed beef. Marinade for 1-2 days. Directions (For Sauce): Preheat oven to 300ºF. Drain the meat (it will look purple from the wine) from the marinade and generously salt and pepper the meat. In a dutch oven, saute onion, thyme, and garlic. Sprinkle two tablespoons of flour after the onion has softened. Add wine and reduce another bottle of red wine for about three minutes. Add carrot Heat oil (not olive oil), and brown the meat (working in batches). Set aside and cover loosely with aluminum foil. After meat is browned, ladle some of the wine (or reserve about a 1/4 cup) into the pan to deglaze the left over bits from the browned meat. Add the remnants of the deglazed pan into the dutch oven. Add meat (along with the juices) to wine sauce and cook in the oven for 3-5 hours. Tastes best if you let it sit a day in the refrigerator and then reheat in a pot on the stove. Adjust salt and pepper seasoning to taste.
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