Braised Beef in Wine
Braised Beef in Wine
Photography by Matthew Kimura
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||20 g|
|sat. fat||10 g|
- Portion size: 6 to 8
This is boeuf en daube, a traditional French dish of large chunks of beef marinated in wine and slow-braised in a sealed casserole. It's renowned for its rich, fresh, luscious flavours and ease of preparation. The optional pig's foot (trotter) gives extra body to the sauce by adding natural gelatin. Check with your butcher for the lean thick-cut bacon and the pig's foot, halved lengthwise at the store.
- 3 lb 3lbblade pot roast, boneless
- 1 1pig's footpig's feet, halved (optional)
- 1-1/4 cups 1-1/4cupsdry red wine or white wine
- 2 tsp 2tspdried thyme
- 1/2 tsp 1/2tspeach salt and pepper
- 8 8slices lean thick-cut bacon, coarsely chopped
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes
- 2 cups 2cupshalved mushroommushrooms
- 2 cups 2cupsthickly sliced carrotcarrots
- 1/2 cup 1/2cupchopped fresh parsley
- 2 2oniononions, chopped
- 4 4cloves garlic, minced
- 2 2bay leafbay leaves
- 2 2strips (3 x 1 inch/8 x 2.5 cm) orange rind
- 1/4 cup 1/4cuptomato paste
- 1 cup 1cupall-purpose flour
Cut beef into 8 chunks; place in nonmetallic bowl. Add pig's foot (if using), wine, thyme, salt and pepper; mix well. Cover and marinate in refrigerator, stirring occasionally, for 24 hours.
Sprinkle half of the bacon in large Dutch oven or tall covered casserole. Place remaining bacon in large bowl. Drain tomatoes (reserve juice for another use, such as soup or sauces); halve tomatoes and squeeze out seeds. Add to bowl along with mushrooms, carrots, parsley, onions and garlic; mix well.
With slotted spoon, arrange pig's foot (if using) and half of the beef over bacon in Dutch oven; cover with half of the tomato mixture. Add bay leaves and orange rind. Repeat layers of beef and tomato mixture. Whisk tomato paste into marinade; pour into pan.
In bowl, mix flour with 1/2 cup (125 mL) water to make stiff paste. Cover pan with lid; with floured hands, press paste onto edge of lid and Dutch oven to seal. Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 250°F (120°C); bake for 4 hours. Remove seal. Skim off fat; discard bay leaves and orange rind. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat, covered, over medium heat, about 30 minutes, or in 375°F/190°C oven, about 45 minutes.)
Additional information :
For a dramatic presentation, serve the braised beef directly from the oven and break the seal at the table. Your guests will adore the fantastic scent of the first steam to emerge from the pot.
Source : Canadian Living Magazine: January 2004