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beef salt vegetable oil garlic onions bay leaves tomato paste ketchup red wine vinegar red wine sour cream
Viewed: 39 - Published at: 3 years agoIngredients
- 1 bottom round of beef (4 to 5 pounds)
- Coarse salt and freshly ground pepper
- 4 tablespoons vegetable oil
- 4 garlic cloves, coarsely chopped
- 2 large onions, cut into thin slices
- 2 dried bay leaves
- 1/4 cup tomato paste
- 1/4 cup ketchup
- 1 cup red-wine vinegar
- 2 cups dry red wine, such as Burgundy
- 1/4 cup sour cream
Method
- Season the beef with salt and pepper.
- Tie kitchen twine around the beef at 2-inch intervals and once from end to end.
- Heat 2 tablespoons oil in a large (8-quart), heavy-bottomed pot over medium heat until hot but not smoking.
- Brown the meat all over, including the ends, about 3 minutes per side; transfer to a plate.
- Keep the pot on the stove, and reduce heat to medium-low.
- Add the remaining 2 tablespoons oil and the garlic and onions to the pot.
- Cook, stirring often, until the onions are softened, 5 to 7 minutes.
- Add the bay leaves, tomato paste, ketchup, vinegar, and wine.
- Raise the heat to medium-high; bring the mixture to a boil.
- Return the beef to the pot; add 2 cups water.
- Cover the pot with a tight-fitting lid.
- Reduce heat to medium-low; simmer 2 hours.
- Turn the beef; continue to simmer until tender, 1 1/2 to 2 hours more.
- Let cool slightly.
- Transfer the beef to a cutting board.
- Remove the twine; let the beef stand 15 minutes.
- Skim the fat from the sauce.
- Bring the sauce to a simmer over medium heat; cook until the liquid is reduced by one-quarter, about 7 minutes.
- Season with salt and pepper.
- Remove from heat; whisk in the sour cream.
- Cut the beef across the grain into 1/4-inch-thick slices.
- Return the slices to the pot to immerse in sauce, then transfer to a large serving platter.
- Ladle more sauce on top.
