Red Wine Braised Chuck
Ingredients: Beef Chuck, Salt, MSG, Black Pepper, Olive Oil · 270 min cook time · 600kcal · $39.75
Ingredients
1.5kg Beef Chuck, 1tbsp Salt, 0.5tsp MSG, 1tsp Black Pepper, 2tbsp Olive Oil, 4ea Thyme Sprigs, 4ea Parsley Sprigs, 1ea Onion, 2ea Celery Stalks, 2ea Carrots, 3ea Garlic Cloves, 2tbsp Tomato Paste, 2ea Bay Leaves, 750ml Red Wine, 1L Chicken Broth, 1tbsp Powdered Gelatin, 2tbsp Butter
Instructions
1. Season the beef chuck with salt, MSG, and pepper. Heat olive oil in a pot over high heat.
2. Sear the beef chuck on all sides until nicely browned. This develops flavor for the sauce.
3. Roughly chop onions, celery, and carrots (mirepoix). Add them to the pot and brown them.
4. Add tomato paste to the browned vegetables and cook until it darkens slightly and smells less sharp, indicating it has caramelized.
5. Add thyme, parsley, and bay leaves to the pot. Pour in red wine and bring to a rapid boil, allowing the alcohol to evaporate and the wine to reduce by about half to three-quarters.
6. While the wine reduces, prepare the chicken broth by dissolving powdered gelatin in it. This adds body to the sauce, especially with store-bought broth.
7. Add the gelatin-infused chicken broth to the pot with the reduced wine and aromatics. Return the beef chuck to the pot, ensuring it is about halfway submerged.
8. Cover the pot with a lid, leaving it slightly ajar. Transfer the pot to a preheated oven at 150°C (300°F) and braise for 3-4 hours, or until the meat is fork-tender.
9. Once braised, remove the meat from the pot and let it rest. Strain the braising liquid into a clean pan, discarding the cooked aromatics.
10. Add fresh carrots to the strained braising liquid and bring to a simmer. Cook until the carrots are tender and the sauce has reduced to a desired glaze consistency.
11. Serve the braised beef and carrots over polenta, spooning the rich glaze over top.
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