Braised Beef with Cipollini Onions, Shitakes and Olives

Braised Beef with Cipollini Onions, Shitakes and Olives

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  • Prep Time


  • Total Time


  • Servings



  • 1

    flank steak, 2-21/2lb, rolled and tied

  • Kosher salt and freshly ground pepper

  • 3

    Tbs. olive oil

  • ½

    lb. shitake mushrooms, trimmed and halved

  • ¾

    lb. cipollini onions

  • 2

    garlic cloves, minced

  • 1

    Tbs. beef demi-glace

  • 1/1

    /2 cups beef stock

  • ¼

    lb. olives, pitted

  • 1

    Tbs.fresh rosemary leaves

  • 1

    tsp. chopped fresh thyme

  • Polenta for serving


1. Preheat oven to 350F. Season steak with salt and pepper. In 31/2 oval Dutch oven over medium-high heat, warm 1Tbs. oil. Sear steak on all sides, 8-10 minutes. Transfer to plate. 2. Reduce heat to medium, warm 2 tbs. oil. Cook mushrooms, stirring occasionally, about 9 minutes. Transfer to bowl. Add onion to pot; cook, turning once, about 3 minutes per side. Add mushrooms, garlic and demi-glace; cook 1 minute. Increase heat to high. Add stock, olives, rosemary and thyme, bring to a boil. Place steak on top. Cover pot with foil and lid. Cook in oven about 2 hours. 3. Transfer beef to carving board; simmer sauce over medium-high heat until thickened. Slice beef; serve with sauce over polenta.


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