You may also like
Categories:
beef chuck red wine onions thyme Turkish parsley carrot salt black pepper vegetable oil shallots garlic flour bacon pearl onions water Accompaniment parchment paper
Viewed: 26 - Published at: 3 years agoIngredients
- 2 lb boneless beef chuck, cut into 1 1/2-inch pieces
- 1 (750-ml) bottle dry red wine (preferably Burgundy or Cotes du Rhone)
- 2 medium onions, halved lengthwise, then thinly sliced lengthwise (2 cups)
- 1 teaspoon finely chopped fresh thyme
- 1 Turkish bay leaf or 1/2 California
- 4 sprigs fresh flat-leaf parsley plus 1/4 cup chopped fresh parsley leaves
- 1 carrot, thinly sliced
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 large shallots, finely chopped
- 2 large garlic cloves, finely chopped
- 2 tablespoons all-purpose flour
- 6 oz thick-sliced bacon (preferably from slab bacon, rind removed if necessary; not smoked)
- 1 (10-oz) package pearl onions (2 1/2 cups)
- 1/4 cup water
- Accompaniment: buttered egg noodles
- parchment paper
Method
- Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and put in a bowl. Marinate beef, chilled, 16 to 24 hours.
- Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to beef, then pat beef dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Put oven rack in middle position and preheat oven to 350°F.
- Heat oil in a 3 1/2- to 4-quart heavy ovenproof pot with lid over moderately high heat until hot but not smoking, then brown beef well in 2 batches, without crowding, about 8 minutes per batch, transferring as browned with a slotted spoon to a plate.
- Reduce heat to moderate, then add shallot and garlic and cook, stirring, until shallot begins to soften, about 2 minutes. Add flour and cook, stirring constantly, until shallot and flour are browned, 4 to 5 minutes.
- Add reserved marinade liquid to flour mixture, stirring and scraping up brown bits. Add beef along with any juices accumulated on plate and cover with a round of parchment paper and lid. Simmer mixture while you prepare bacon.
- Cut bacon slices crosswise into 1/4-inch strips and cook in an 8-inch heavy skillet over moderate heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Transfer bacon with slotted spoon to beef (reserve fat in skillet). Re-cover beef with parchment and lid and braise in oven, 1 1/2 hours.
- While meat is braising, blanch pearl onions in a 3- to 4-quart pot of boiling water, 1 minute. Drain onions in a colander, then peel, leaving root ends intact. Cook onions in reserved bacon fat in skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes.
- Pour off excess fat, then add 1/4 cup water and scrape up brown bits with a wooden spoon or spatula.
- After meat has braised 1 1/2 hours, add pearl onions (with liquid in skillet), remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper to beef and continue to braise, covered with parchment and lid, until onions are tender and meat is very tender, about 1/2 hour more.
- Skim any fat from surface of beef and serve beef with buttered egg noodles sprinkled with chopped fresh parsley leaves.
