270 minutes
A delicious and hearty braised beef dish with rich flavors of red wine, mushrooms, and aromatic herbs.
Boneless Beef Chuck-Eye Roast, trimmed and cut into 1.5- to 2-inch pieces, scraps reserved
0 lb
teaspoons
to taste
Salt Pork, cut into 0.25-inch pieces
0 oz
tablespoons
Cremini Mushrooms, trimmed and halved if medium or quartered if large
0 lb
Frozen Pearl Onions, thawed
cups
tablespoons
cups
cups
0 bottle
Unflavored Gelatin
teaspoons
tablespoons
teaspoons
Onions, chopped coarse
each
Carrots, peeled and cut into 2-inch lengths
each
Garlic Head, cloves separated, unpeeled, and crushed
each
each
Black Peppercorns
teaspoons
Dried Porcini Mushrooms, rinsed
0 oz
sprigs
sprigs
Flat Leaf Parsley, minced
tablespoons
1. Season the Beef
Toss the beef pieces with 1.5 teaspoons of salt in a bowl. Let the beef sit for 30 minutes to absorb the seasoning.
2. Preheat Oven
Preheat your oven to 500°F.
3. Roast Pork and Beef Scraps
Take the salt pork, reserved beef scraps, and 2 tablespoons of butter and place them in a large roasting pan. Roast them in the oven for about 15 to 20 minutes until they are well-browned and the fat has rendered.
4. Roast Mushrooms and Onions
Spread the cremini mushrooms and thawed pearl onions on a rimmed baking sheet. Add 1 tablespoon of butter and sprinkle with the sugar. Roast them in the oven for about 15 to 20 minutes until they are lightly browned.
5. Reduce Oven Temperature
Reduce the oven temperature to 325°F.
6. Prepare Braising Liquid
Whisk the flour into the rendered fat in the roasting pan to form a smooth paste. Gradually whisk in the beef broth, 2 cups of the red wine, gelatin, tomato paste, and anchovy paste.
7. Add Aromatics and Beef
Add the chopped onions, carrots, garlic cloves, bay leaves, peppercorns, rinsed porcini mushrooms, parsley sprigs, and thyme sprigs to the pan. Arrange the beef pieces on top, ensuring they are mostly submerged in the liquid.
8. Braise the Beef
Cover the roasting pan tightly with aluminum foil and braise in the oven for 3 to 3.5 hours. Stir the beef halfway through the cooking time.
9. Transfer Beef and Vegetables
Once the beef is tender, transfer it to a bowl along with the roasted mushrooms and pearl onions using a slotted spoon.
10. Strain and Reduce Braising Liquid
Strain the braising liquid through a fine-mesh strainer into a large bowl, discarding the solids. Skim any fat from the surface. Pour the remaining wine into the liquid and bring it to a boil in a Dutch oven over medium-high heat. Reduce the liquid by boiling for about 15 to 20 minutes until it thickens slightly.
11. Combine and Heat
Add the beef, mushrooms, and pearl onions back into the sauce. Heat everything together over medium-low heat for 5 to 8 minutes until warmed through.
12. Season and Garnish
Season with salt and pepper to taste, and garnish with minced parsley.
Select well-marbled cuts like chuck roast, brisket, or short ribs for braising to ensure tender, flavorful results.
Braise at a low temperature around 325°F (165°C) to allow connective tissue to break down gradually, achieving melt-in-your-mouth tenderness.
Pat the beef dry, season well, and sear in a hot, heavy-bottomed pan until a rich brown crust forms for added flavor depth.
Sauté onions, carrots, and celery until caramelized, adding aromatics like garlic, thyme, and bay leaves for a rich flavor foundation.
Allow 2½ to 4 hours for braising, checking for fork-tenderness and extending cooking time if necessary.
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