Beef Burgundy

By RobinPD

Frozen pearl onions occasionally retain a papery outer coating; it can be removed by rinsing the onions in warm water and gently squeezing individual onions between fingertips. Two anchovies fillets, minced to a paste, can be used in place of the anchovy paste. To save time, salt the meat and let it stand while you prep the remaining ingredients. Serve with steamed or mashed potatoes, or buttered noodles.

From Cook's Illustrated.

Ingredients

• 4 pound chuck-eye roast, trimmed of fat and cut into 1-1/2- to 2-inch pieces, fat and scraps reserved
• Salt and pepper
• 6 ounces salt pork, cut into 1/4 inch pieces
• 3 tablespoons unsalted butter
• 1 pound cremini mushrooms, whole if small, halved if medium, quartered if large
• 1 1/2 cups frozen pearl onions, thawed
• 1 tablespoon sugar
• 1/3 cup all-purpose flour
• 1 (750 ml) bottle red burgundy wine or Pinot Noir
• 4 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon anchovy paste
• 5 teaspoons unflavored gelatin
• 2 medium onions, chopped coarse
• 2 medium carrots, peeled and cut into 2-inch lengths
• 1 medium head garlic, cloves separated and crushed, unpeeled
• 2 bay leaves
• 1/2 teaspoon black peppercorns
• 1/2 ounce dried porcini mushrooms, rinsed
• 10 sprigs fresh parsley, plus 3 tablespoons minced
• 6 sprigs fresh thyme

Details

Servings 6
Adapted from cooksillustrated.com

Preparation

Step 1

1. Toss beef with 1½ teaspoons salt. Transfer to wire rack set in rimmed baking sheet, and let stand at room temperature 30 minutes.

2. Adjust oven racks to lower-middle and lowest positions and heat oven to 500 degrees. Place salt pork, beef scraps, and 2 tablespoons butter in large roasting pan. Roast until well-browned and fat has rendered, 15 to 20 minutes.Adjust oven racks to lower-middle and lowest positions and heat oven to 500 degrees. Place salt pork, beef scraps, and 2 tablespoons butter in large roasting pan. Roast until well-browned and fat has rendered, 15 to 20 minutes.

3. Meanwhile, toss mushrooms, pearl onions, remaining tablespoon butter, and sugar together on rimmed baking sheet. Roast on lowest rack, stirring occasionally, until moisture released by mushrooms evaporates and vegetables are lightly glazed, 15 to 20 minutes. Transfer vegetables to large bowl, cover, and set aside.

4. Remove roasting pan from oven and reduce temperature to 325 degrees. Sprinkle flour over rendered fat, and whisk until no dry flour remains. Whisk in 2 cups wine, beef broth, tomato paste, anchovy paste, and gelatin until combined. Add onions, carrots, garlic, bay leaves, peppercorns, porcini mushrooms, parsley, and thyme to pan. Arrange beef in single layer on top of vegetables. Add water as needed to come three-quarters up side of beef (beef should not be submerged). Return roasting pan to oven and cook until meat is tender, 3 to 3-1/2 hours, stirring after 90 minutes and adding water to keep meat at least half-submerged.

5. Using slotted spoon, transfer beef to bowl with mushroom and pearl onions; cover and set aside. Strain braising liquid through fine-meshed strainer set over large bowl, pressing on solids in strainer to extract as much liquid as possible. Stir in remaining wine, and let cooking liquid settle, 10 minutes. Using wide shallow spoon, skim fat off surface and discard. 

6. Transfer liquid to Dutch oven and bring mixture to boil over medium-high heat. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 15 to 20 minutes. Reduce heat to medium low, stir in beef and mushroom-onion garnish, cover, and cook until just heated through, 5 to 8 minutes. Season to taste with salt and pepper. Stir in parsley, and serve.