All Things Chill

Braised Beef in a Red Wine Tomato Sauce served over Paparadeli Noodles

3 large beef shanks, dusted with flour, seared on all sides in a dutch oven with some canola or peanut oil and set aside on a plate. Drop mire poix – 2 parts onion, 1 part carrot and 1 part celery (all small dice) – in the dutch oven until caramelized. Then, 1.5 cups of red wine and scrape brown bits (mucho flava) off from the bottom of the cooking vessel. Add 1-32oz. can San Marzano tomatoes, crushed, along with enough stock/water to cover meat . A handful of thyme, rosemary, red chili flake and a bay leaf gets stirred in too. 3.5 – 4 hours later… delicious “fall apart” meat (a poor man’s osso bucco) to serve on wide egg noodles and crusty bread.

The substitution of shanks make your regular stew golden. I promise. Questions, just ask. I’ll help you out!

Brasing! w00p w00p!

~Spec

This entry was posted on Thursday, October 11th, 2007 at 12:16 am and is filed under Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.