Elegant Red Wine Braised Beef with Pearl Onions and Mushrooms

1. Season the Beef

Start by seasoning the beef generously with 2 teaspoons of salt, making sure to rub it well into the meat. Let it rest on a wire rack for about an hour. This step is crucial as it enhances the flavor and tenderizes the meat.

2. Reduce the Wine

While the beef is resting, pour the bottle of red wine into a large saucepan and bring it to a boil. Let it simmer until it's reduced to about 2 cups, which should take around 15 minutes. This reduction intensifies the wine's flavors, making it richer and less sour.

3. Create Herb Bundle

Tie the parsley sprigs, thyme, and bay leaves together with kitchen twine to create an herb bundle. This will infuse the braising liquid with a deep, aromatic flavor.

4. Pat Dry and Season Beef

Pat the beef dry with paper towels and season it with pepper. This ensures an even browning, which is essential for developing a rich crust and flavor.

5. Cook Bacon

In a Dutch oven, cook the bacon over medium heat until it's crisp, which should take about 6 to 8 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.

6. Brown the Beef

Brown the beef pieces in the Dutch oven in the bacon fat, turning them to ensure all sides are well-browned. This should take about 8 to 10 minutes. Once browned, remove the beef and set it aside.

7. Cook Onion and Garlic

Add the chopped onion to the Dutch oven and cook until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

8. Form a Roux

Sprinkle in the flour and stir continuously for about a minute to form a roux, which will thicken the sauce.

9. Combine Ingredients and Braise

Pour the reduced wine and beef broth into the Dutch oven. Add the herb bundle, and then return the browned beef pieces along with any accumulated juices back to the pot. Bring the mixture to a simmer, cover, and place in a preheated oven set to 300°F. Let it braise for about 3 hours, or until the beef is fork-tender.

10. Rest the Beef

Once the beef is tender, remove it from the pot and let it rest on a carving board, tented with foil, for about 20 minutes. This resting period allows the juices to redistribute, ensuring moist and flavorful meat.

11. Strain the Braising Liquid

Strain the braising liquid through a fine-mesh strainer into a bowl, pressing on the solids to extract as much liquid as possible. Skim off any fat from the surface with a spoon, and return the liquid to the Dutch oven.

12. Cook Pearl Onions and Mushrooms

In a skillet, melt the butter over medium heat. Add the pearl onions and sugar, and cook until the onions are golden brown, about 5 minutes. Add 0.75 cup water and continue to cook until the onions are tender and the water has evaporated, about another 5 minutes. Add the mushrooms and cook until they release their juices and begin to brown, about 8 minutes.

13. Thicken the Sauce

Stir the cooked onions and mushrooms into the strained sauce in the Dutch oven. Soften the unflavored gelatin in 0.25 cup of water for about 5 minutes, then stir it into the sauce to thicken it.

14. Slice and Serve

Slice the rested beef against the grain and arrange it on a platter. Spoon the rich, velvety sauce with the onions and mushrooms over the meat, and sprinkle with the minced parsley for a touch of freshness. Serve immediately, and enjoy the complex, hearty flavors of this elegant dish.