Wine Braised Beef Sirloin and Mushroom Recipes
Reddish Vino–Braised Beef With Wild Mushroom Steak Sauce
Red Wine–Braised Beef With Wild Mushroom Steak Sauce
Behold, Heartlandia, a new cookbook from the husband-wife team behind Portland, Oregon, restaurant the Country Cat Dinner Business firm & Bar. He heads the kitchen, and she'due south the pastry chef. Needless to say, at that place'southward a lot of beloved in this food. But when was the last time you saw a braised pot of beef that didn't inspire a lot of love? When it comes to beef, everyone praises steak, but this tender braised chuck roast is the epitome of the cow for me. From an early age, I saw how a big pot of braised beef encouraged families to sit down and share food in a way individual steaks never could. Recall of this dish as an elevated pot roast. Serve it with the wild mushroom steak sauce, or environs it with seasonal sides like boiled or butter-braised potatoes in the winter, roasted asparagus in the spring and fresh sliced tomatoes in the summertime. Over the years, I've come upward with a hundred unlike means to serve braised beef; pairing it with this wild mushroom steak sauce is my favorite. The combination of compact wild mushrooms and classic steakhouse flavors like Worcestershire sauce really enhances the beef to brand it a dish worthy of company. You'll desire to start preparing the sauce toward the end of the braising time and can apply the securely flavorful goop from the braise in identify of the craven or beef stock called for hither. Apply any leftover sauce on steak or pork chops or spoon information technology over poached eggs. Reprinted with permission fromHeartlandia
Ingredients
Beef
- kosher salt
- 1 (2 1/2- to three-pound) boneless chuck roast
- 1 medium yellowish onion, thinly sliced
- 1 medium fennel bulb, thinly sliced
- viii garlic cloves, thinly sliced
- 1 tablespoon finely chopped fresh rosemary
- 3 tablespoons unsalted butter
- 1 1/two cups dry spicy red wine, such as Cabernet or Merlot
- 1 quart chicken or beef stock
- freshly ground black pepper
Wild mushroom steak sauce
- 3 tablespoons unsalted butter
- 3 large shallots, thinly sliced
- 3 garlic cloves, finely chopped
- 1 pound pocket-size wild mushrooms, such every bit chanterelles, lobster mushrooms, porcinis or a combination, roughly chopped
- 1/4 cup brandy
- 1/4 cup worcestershire sauce
- ane cup craven or beef stock
- 1 teaspoon kosher salt, plus more for seasoning
- ane teaspoon freshly footing black pepper, plus more than for seasoning
- ii tablespoons finely chopped fresh thyme
Directions
For the beef
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Liberally common salt the chuck roast and gear up aside. In a medium bowl, combine the onion, fennel, garlic, and rosemary and toss to combine. Transfer half of the mixture to a large bowl and place the roast on acme, and then pack the remaining onion mixture over and effectually the roast. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
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Conform a rack in the centre of the oven and preheat the oven to 350°F. Remove the roast from the fridge and set aside to come up to room temperature.
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In a large Dutch oven set over medium heat, warm the butter until it melts. Remove the roast from the bowl, brushing any vegetables that cling to it dorsum into the bowl. Set the vegetables aside. Put the roast in the pot and dark-brown on all sides, almost 4 minutes per side.
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Transfer the roast to a plate or cutting board and add the reserved vegetables to the pot. Enhance the heat to medium-high and melt, stirring occasionally, until the vegetables are caramelized, near v minutes. Add the red wine, scraping the lesser of the pot with a wooden spoon to loosen all the brown bits. Bring the red wine to a simmer and simmer until information technology has reduced by half, about 5 minutes. Add the stock and bring to a simmer. Return the roast to the pot, cover, and transfer to the oven to braise for 2 hours thirty minutes or until fork-tender.
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Remove the roast from the oven and let it residuum for 10 minutes in the braising liquid. Season with pepper. Slice the roast directly in the pot, and so transfer it to a large platter. (Discard the braising liquid and aromatics.) Spoon the wild mushroom sauce over the top and dig in.
For the wild mushroom steak sauce
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In a medium saucepan set over medium rut, warm two tablespoons of the butter until information technology turns blond. Add the shallots and melt, stirring oftentimes, until lightly caramelized, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant and lightly browned, nearly ane minute.
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Add together the mushrooms to the pan and stir to contain. Cover the pan and cook, stirring occasionally, until the natural juices release from the mushrooms to create a sauce base, ii to 3 minutes. Add the brandy and cook, stirring occasionally, until the brandy is nearly absorbed, about 1 minute. Add the Worcestershire and cook for one minute more to let the flavors alloy.
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Enhance the heat to high and add the stock, common salt, and pepper to the pan. Cook, stirring occasionally, until the sauce has thickened and reduced by about one-quarter and at that place is an equal ratio of liquid to mushrooms in the pan, about 5 minutes. Add the remaining 1 tablespoon butter and the thyme to the pan and swirl the pan to incorporate. Remove the sauce from the heat and season with table salt and pepper.
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Source: https://www.foodrepublic.com/recipes/red-wine-braised-beef-with-wild-mushroom-steak-sauce/
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