Autumn Cooking : Braised Beef with Porcini Mushrooms

With the cooler temperatures, perhaps some rain, comes the best part of all…..Fall comfort food, and of course (perhaps more importantly) the wines that go with it. Couple that with a meal that includes friends or family and you have all the makings of not just a great meal, but memories, and perhaps some new traditions. When we were trying some of our 2019 Syrah, we couldn’t help but picture braised beef with porcini mushrooms over creamy polenta. This meal may sound complicated, but it’s not! Grab some Cast 2019 Syrah, a glass, and you can create this hearty meal. We wanted to share this recipe with you so that you can enjoy a great meal with great wine!

Braised Beef with Porcini Mushrooms
serves 4

2 ½ pound chuck roast
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups dry red wine
2 cups beef broth
1 bunch fresh thyme and a sprig of rosemary, tied with kitchen string
1 oz. dried porcini mushrooms

1. Cut the roast into equal size pieces and season generously with salt and pepper.
Coat a pot large enough to accommodate all the meat and vegetables with olive
oil and bring to a high heat. Add the short ribs to the pan and brown very well,
about 2 to 3 minutes per side. Do not overcrowd the pan. Cook in batches, if necessary.

2. Preheat the oven to 375 degrees F.

3. Boil water for mushrooms-Once water is boiled, place dry mushrooms in a bowl
and cover with boiling water and let sit for 20-30 minutes.

4. While the pieces of roast are browning, puree half of the vegetables and garlic in
the food processor until it forms a coarse paste. When the meat pieces are very
brown on all sides, remove them from the pan. Drain the fat, coat the bottom of
the same pan with fresh oil and add the pureed and cut vegetables. Season the
vegetables generously with salt and brown until they are very dark and a have become caramelized
on the bottom of the pan, approximately 5 to 7 minutes. Scrape the
caramelized bits and let it reform. Scrape the caramelized vegetables
again and add the tomato paste.

Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom
of the pan. If you’d like, you can add a splash of the 2019 Syrah here as well.
Lower the heat if things start to burn. Reduce the mixture by half.

5. Return the meat to the pan and add 2 beef broth or until it has just about
covered the meat. Add the thyme bundle and bay leaves. Roughly chop the
rehydrated mushrooms and add to the pan. Cover the pan and place in the
preheated oven for 3 hours. Check periodically during the cooking process and
add more water, if needed. Turn the meat over halfway through the cooking time.

Remove the lid during the last 20 minutes of cooking to let things get nice and
brown and to let the sauce reduce. When done the meat should be very tender
but not falling apart. Serve with the braising liquid.

 

Creamy Parmesan Polenta

Ingredients:
4 cups chicken stock,
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
2 tablespoons (1/4 stick) unsalted butter

 

Place the chicken stock in a large saucepan. Add the garlic and cook over
medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and
very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps.
Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost
constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan
thoroughly while you’re stirring. Off the heat, stir in the Parmesan, and butter.
Taste for seasonings and serve hot.

Plate polenta in bowls, top with braised beef and garnish with fresh parsley.

 

 

 

 

We really enjoyed making and eating this meal! We hope you do as well. Thank you Joe Opal for this amazing recipe and photography.

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