|
By Jeremy Hickey, Chef de
Cuisine, Brasserie 33
Servings: 4
Ingredients:
1 750 ml bottle of red wine
16 1 ½- to 2-inch cubes beef, such as chuck roast
4 Idaho potatoes, cut into fourths
Olive oil
Salt and pepper
1 large Spanish onion, diced
20 slices of thick-cut bacon, sliced into horizontal strips
2 carrots, peeled and medium diced
2 cloves garlic, minced
2 small shallots, minced
2 leeks, white and light green parts, chopped
4-6 cups beef stock or water
1 bay leaf
5-6 sprigs fresh thyme, plus more for garnish
12 Cremini mushrooms, sliced
Flat-leaf parsley, chiffonnade, for garnish
Directions:
1. The night before preparing the recipe, soak beef in red wine, pouring enough in the bowl to cover meat. Cover, and refrigerate overnight.
2. The next day, preheat oven to 400°. Place peeled potatoes on a baking sheet, and coat with olive oil and salt and pepper to taste. Bake until lightly browned and tender, approximately 25 minutes. Set aside.
3. In a large roasting pan over medium-low heat, add 1 tablespoon of olive oil. Once slightly warmed, add onion and bacon, and cook until onions begin to caramelize.
3. Add leeks, garlic, and shallots. Sautée, stirring occasionally, until the mixture becomes tender.
4. Add remaining wine (approximately 3-4 cups), and bring to a boil, scraping brown bits from bottom of pan. Return heat to low.
5. Add stock or water, bay leaf, and thyme. Bring to a boil, then return heat to low. Add mushrooms and roasted potatoes. Remove from heat.
6. Cover, and bake for 60-90 minutes, checking occasionally and stirring, if necessary, to keep from drying out.
7. Allow to rest for 20-30 minutes. (Chef’s note: Allow to rest in the refrigerator overnight. “It’s actually better the next day.”)
8. Serve topped with plenty of chopped parsley and thyme. Brasserie 33, 5863 Ellsworth Ave., Shadyside. 412.363.3090. www.brasserie33.com
|
