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unsalted butter olive oil trimmed beef chuck salt red shallots carrots onions parsley star anise whole black peppercorns
Viewed: 50 - Published at: 5 years agoIngredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 pounds boneless trimmed beef chuck, cut into 8 pieces
- Sea salt and freshly ground pepper
- 2 bottles dry red or white wine
- 12 shallots, quartered
- 4 carrots, quartered
- 2 large onions, quartered
- 1 large bunch of fresh parsley and several fresh bay leaves, tied together with string
- 2 whole star anise
- 1 teaspoon whole black peppercorns
Method
- Preheat the oven to 300.
- In a large enameled cast-iron casserole, melt the butter in the olive oil.
- Add the meat in batches and brown it over moderately high heat, about 4 minutes per side.
- Transfer the meat as it's browned to a platter and immediately season it generously with salt and pepper.
- Add 1/2 cup of the wine to the casserole and use a metal spatula to scrape up any browned bits from the bottom.
- Return all the meat to the casserole and add the shallots, carrots, onions, herb bundle, star anise, peppercorns and remaining wine.
- Cover with a sheet of buttered wax paper and a lid and bring the wine to a boil.
- Transfer the casserole to the oven and braise the beef for about 3 hours, or until very tender.
- Remove from the oven and transfer the meat to a platter.
- Strain the cooking juices, pressing on the solids; discard the solids.
- Rinse out the casserole and return the cooking juices to it.
- Skim off the fat.
- Simmer the cooking juices over moderately high heat until reduced by about one-third, about 10 minutes.
- Return the meat to the casserole and simmer over low heat until heated through, about 10 minutes.
- Season with salt and pepper.
- Serve the meat with the cooking juices in rimmed plates.
