Beef Burgundy

By markomni

Ingredients

• 2-1/2 qts mirepoix – half pot
• 3 lbs beef chuck roast, bone in preferable, left to rest at room temperature
• 1 handful rosemary
• 1 handful thyme
• 1 bay leaf
• 2 28 oz cans whole San Marzano tomatoes, drained
• 1/2 bottle merlot or cabernet sauvignon
• 8 cups stock
• 1/4 cups cream
• 2 tbs olive oil
• salt

Details

Servings 6
Adapted from allthingschill.com

Preparation

Step 1

1. Heat Dutch oven over medium high heat.
2. Sear the meat without any oil until golden brown on all sides, remove and set aside.
3. Cook mirepoix in two tablespoons oil and pinch of salt, sweat vegetables, about 8 minutes.
4. Add wine and reduce by half while scraping bottom of oven.
5. Crush tomatoes by hand and add to pot.
6. Return meat to dutch oven, add enough stock to cover meat.
7. Add rosemary and thyme.
8. Bring to boil, then set heat to medium-low, cover.
9. Let cook for 2-1/2 hours, skimming impurities every 30 minutes.
10. Remove beef and shred.
11. Strain braising liquid twice, reduce until nappé.
12. Add 1/4 cup cream and reduce further.
13. When serving beef, pour reduced braising liquid over beef.