This week's recipe comes from a restaurant we hope to visit on our next trip to the wine country! The newly opened Martini House located in St. Helena is the brainchild of Restaurateur Pat Kuleto and Chef Todd Humphries. We read about the restaurant in the newsletter from Joseph Phelps Vineyards, and would agree that a bottle of Phelps Cabernet would be the perfect accompaniment for this dish.
Braised Beef Bourguignon
Serves 6
6 – 8 oz Chuck Shoulder Center Cut
6 oz. Smoked bacon cut into 1" pieces
1 Tbsp. Vegetable Oil
4 Tbsp. Olive Oil
2 Tbsp. Flour
1-1/2 cups onions chopped in 1/2" dice
1-1/2 cups carrots chopped in 1/2" dice
6 sprigs fresh thyme
2 bay leaves
6 sprigs parsley stems
1 head garlic, cloves separated, peeled and crushed
1/4 cup tomato paste
3 cups Pinot Noir
2 cups rich beef or veal stock
Salt & white pepper
Combine beef with olive oil, herbs & garlic and mix. Marinate refrigerated overnight. Separate the meat out the next day.
Preheat oven to 300°F. Heat vegetable oil over medium heat in large frying pan and add bacon. Render bacon for 3 minutes until it releases its fat. Remove bacon and reserve. Turn up heat until oil is close to smoking.
Dry beef chunks on paper towels and season well with salt and pepper. Carefully add beef, browning on all sides. Remove beef from pan and add vegetables, stirring to release brown bits from bottom of pan. Cook 3 minutes, then add flour and stir 3 minutes, being careful not to scorch. Next, add tomato paste, stirring 3 minutes more. Deglaze with wine, and reduce by one half. Add stock and bring to a simmer, skimming for 5 minutes.
Add meat at this point. Bring to a simmer and cover and place in oven for approximately 2 hours or until tender. Remove from oven and reduce liquid to glaze meat.
We'd serve this over or with a side of tender buttered noodles, or a bed of fluffy white rice.
July 31, 2002 |
