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Highlands Braised Beef
Servings 4
Ingredients
- 1 kg beef cheeks or brisket, cut into 5cm cubes and patted dry
- salt
- pepper black, freshly ground
- 6 cl canola oil
- 1 onion yellow, medium, diced
- 2 stalks celery diced
- 4 carrots diced
- 2 cloves garlic crushed
- 6 cl sherry medium-dry
- 50 cl red wine dry
- 100 cl beef stock heated
- 3 sprigs thyme
- 3 stems parsley
- 2 bay leaves
- 30 gr mushrooms dried, broken into pieces and rinsed
Chanterelle Pirlau
- 3 tbsp butter
- 2 red bell peppers cut into 1-inch dice
- 2 carrots diced
- 1 onion large, chopped
- 1 leek trimmed, cleaned, and sliced 1 cm thick
- 1 bay leaf
- 200 gr basmati rice rinsed
- 35 cl chicken broth
- 125 gr chanterelle mushrooms trimmed or substitute with other wild mushrooms or white mushrooms
- salt
- pepper black, freshly ground
- 1/2 tsp thyme leaves fresh
Instructions
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Preheat the oven to 240° C.
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Season the meat with salt and pepper.
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Heat 2 tablespoons of the oil in a large, heavy-bottomed pan set over medium-high heat, until it is nearly smoking. Add the beef pieces in batches and brown well all over, approximately 4 to 5 minutes per side. Transfer them to a plate and set aside.
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Add the remaining 2 tablespoons of oil to a pan set to medium heat. Add the onion, celery and carrots, and cook, stirring, for 4 to 5 minutes. Add the garlic and cook for approximately 5 minutes more, until the vegetables are tender and the onion is translucent. Add the sherry, scraping up the browned bits, and boil until it is thick and syrupy. Pour in the red wine, bring to a boil and reduce by 1/Remove from the heat.
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Arrange the beef in a Dutch oven or large oven-safe pot with a lid. Add the vegetables and their cooking liquid, along with enough warm stock to come three-quarters of the way up the sides of the meat. Add the thyme, parsley stems, bay leaves and dried mushrooms. Cover the pot.
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Place the beef in the oven, and reduce the heat to 160°Cook until the meat is very tender, approximately 2 hours. When the meat is done, transfer to a cutting board and let it rest, uncovered.
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Strain the braising liquid into a saucepan, pressing on the vegetables with the back of a spoon. Place the saucepan over very low heat and bring to a gentle simmer, skimming off the fat that rises to the top. Continue simmering and skimming until the liquid is slightly reduced and little fat remains, approximately 20 minutes.
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Put the beef back in the pot, add a little of the braising broth and warm gently over low heat. Serve the meat over rice pirlau with more of the braising liquid spooned on top. Serves 4 to Adapted from Frank Stitt, Highlands Bar and Grill, Birmingham, Ala.
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CHANTERELLE PIRLAU
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In a large sauté pan or Dutch oven set over medium-high heat, melt 1 tablespoon of butter. When it begins to foam, add the peppers, carrots, onion, leek and bay leaf, and cook for 2 minutes or until the onion and leek just begin to soften. Cover and cook over low heat for approximately 5 minutes, until tender.
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Add the rice and stir for 1 minute to coat. Add the broth and bring to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, approximately 15 minutes.
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Meanwhile, in another pan, melt another tablespoon of butter set over medium-high heat. When it begins to foam, add the mushrooms, season with salt and pepper and cook, stirring often, until they are soft and tender, in the case of chanterelles, approximately 5 minutes.
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Transfer the finished rice to a serving bowl, discard the bay leaf and stir in the remaining 1 tablespoon butter and mushrooms. Season with thyme.
Recipe Notes
Recipe by https://cooking.nytimes.com/ Adapted from Frank Stitt, Highlands Bar and Grill, Birmingham, Ala.
Photography by Bill McCullough