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extra-virgin olive oil boneless beef chuck salt onion pearl onions garlic red wine chicken bay leaves cloves ground cinnamon tomato paste red wine vinegar
Viewed: 20 - Published at: 10 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 to 2 pounds boneless beef chuck or brisket, cut into 1- to 2-inch cubes
- Salt and black pepper to taste
- 1 large onion, chopped
- 20 pearl onions, fresh or frozen, peeled
- 1 tablespoon minced garlic
- 1/2 cup dry red wine
- 1/2 cup chicken or beef stock, preferably homemade (page 160), or water
- 2 bay leaves
- 2 cloves
- 1/2 teaspoon ground cinnamon
- One 6-ounce can tomato paste
- 1/4 cup red wine vinegar
Method
- Put the oil in a skillet or flameproof casserole with a lid and place over medium-high heat.
- Brown the meat on all sides, seasoning it with salt and pepper as it cooks and turning it only when each side is browned.
- (The meat can also be browned in the oven; see page 412.)
- As the meat browns, remove each piece with a slotted spoon and set aside.
- Pour or spoon off most of the fat and brown the chopped onion lightly over medium heat.
- Remove and add to the meat.
- Add the pearl onions and brown them quickly; remove them and set aside separately.
- Add the garlic to the pan and cook, stirring occasionally, for about 30 seconds.
- Return the meat and chopped onion along with the red wine, stock, bay leaves, cloves, cinnamon, tomato paste, and additional salt and pepper.
- Cover tightly and adjust the heat so the mixture simmers gently.
- Cook for about an hour, or until the meat is fairly tender.
- Add the vinegar and pearl onions and continue to simmer until the meat is very tender, roughly 30 minutes more.
- (You can prepare the dish to this point in advance and let sit for a few hours or cover and refrigerate for up to a day before reheating, adding a little water if necessary.)
