A warm hug of autumnal flavors for your Sunday dinner.
Por
Equipe Receita Solta
"Corte nobre de paleta ou acém bovino em cubos grandes, dourados no azeite e cozidos lentamente por 3 horas no forno com vinho tinto seco, mirepoix, caldo de carne e ervas frescas da horta. Resulta em carne que desmancha ao garfo."
- Searing large 5 cm cubes over high heat creates a deep crust, retaining the beef juices. - The full-bodied red wine deglazes the pan residues and softens the fibers during the 3-hour slow cooking. - Cooking in the oven at 160°C in a cast-iron pot with a lid ensures enveloping heat without boiling the broth violently.
<strong>Prepare the Meat:</strong> Cut the meat into large cubes (approx. 5x5 cm). Dry well with paper towels. The short answer is: dried beef browns better, creating a delicious crust. Season generously with coarse salt and freshly ground black pepper.
<strong>Brown the Meat:</strong> Heat the olive oil in a heavy-bottomed pot (ideally cast iron) over medium-high heat. Brown the meat in batches, making sure not to overcrowd the pan. Remove the browned meat and reserve. The professional technique is: do not overcrowd the pan so the meat actually browns, do not steam.
<strong>Sauté the Aromatics:</strong> In the same pot, add another drizzle of oil if necessary. Add the chopped onion, carrot slices, and cubed celery. Sauté for about 8-10 minutes, until soft and lightly caramelized. Add the minced garlic and cook for 1 more minute, until fragrant.
<strong>Deglaze and Thicken:</strong> Sprinkle the wheat flour over the vegetables and stir for 1 minute, forming a roux. Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release all the caramelized flavors. Cook for 5-7 minutes, until the alcohol evaporates and the sauce reduces slightly.
<strong>Combine the Flavors:</strong> Return the browned meat to the pot. Add the peeled tomatoes (crushed or chopped), beef broth, rosemary sprigs, thyme, and bay leaves. Make sure the meat is submerged in the liquid. If necessary, add a little more broth.
<strong>Slow Cooking:</strong> Place the pot in the preheated oven at 160°C. Cook for 2.5 to 3 hours, or until the meat is extremely tender and falling apart. Turn the meat occasionally. The secret to this recipe is the slow and prolonged cooking, which tenderizes the meat and develops depth of flavor.
<strong>Finishing (Optional):</strong> In the last 30 minutes of cooking, if using, add the sliced mushrooms and mini onions previously browned in another skillet. This adds texture and another layer of flavor. Adjust the seasoning with salt and pepper to taste before serving.
<strong>Rest and Serve:</strong> Remove the braised meat from the oven and let it rest for 10-15 minutes before serving. Remove the herb sprigs and bay leaves. Serve with the rich and creamy sauce. This rest allows the meat juices to redistribute, making it even juicier and tastier.
Encontramos os melhores utensílios e ingredientes para você preparar Autumn Braised Beef with Red Wine and Garden Herbs com perfeição.
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- Add whole peeled mini onions and button mushrooms in the last 45 minutes of oven cooking. - Finish the stew at the table with Italian gremolata (lemon zest, chopped parsley, and minced raw garlic). - Add a small piece of parmesan cheese rind to the sauce during boiling to enrich the umami.
- The beef chuck can be replaced by beef shoulder, rear shank, boneless ribs, or beef cheek. - The dry red wine Cabernet Sauvignon can be replaced with Merlot, Syrah, or a good Chianti wine. - Peeled tomatoes can be swapped for rustic tomato passata without added seasonings.
Store in a sealed container in the refrigerator for up to 4 days; the braised meat is even tastier the next day as the seasonings penetrate the meat. Reheat in a covered pan over low heat.
Freeze the meat submerged in its own thick sauce in an airtight container for up to 90 days. To thaw, transfer to the refrigerator the day before and reheat over low heat adding a little broth.
Serviço clássico obrigatório sobre polenta cremosa amanteigada com queijo, purê de batatas rústico, massa fresca tipo pappardelle e vinho tinto.
Use a good quality dry red wine that you would drink in a glass, such as Cabernet Sauvignon, Merlot, or young Barolo; wines with good tannic structure balance the fat of the meat.
Yes, cook on the smallest burner over the absolute lowest heat with the pot tightly covered for about 2.5 to 3 hours, stirring the bottom every 30 minutes to prevent burning.
Cuts like chuck and shoulder contain a lot of collagen; slow, moist cooking at 160°C breaks down collagen into liquid gelatin, transforming fibrous meat into tender, succulent pieces.
After cooling in the refrigerator, the supernatant fat solidifies into a firm plate on the surface, which can be easily removed with a spoon before reheating the dish.
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