Merry & Bright
Beef Braised in Chianti
Serves 6
- 2 to 2-1/2 lb beef roast, chuck, or rump
- 1 medium onion
- 1 carrot
- 1 stalk (rib) celery
- 2 bay leaves
- 1 Tbsp juniper berries
- 1 tsp black peppercorns
- 1 bottle Chianti (a lesser version of what you want to drink, if possible)
- 1 Tbsp olive oil
- 1 can (14.5 oz) tomatoes
- 4 oz mushrooms (I used oyster mushrooms)
- 3 Tbsp cornstarch dissolved in 3 Tbsp water or reserved marinade
The night before: Remove any big chunks of fat from beef. Put the beef into a bowl just large enough to hold it. Slice the onion, carrot, and celery and add to beef. Add the bay leaves, juniper berries, and peppercorns. Pour the red wine over, cover, and refrigerate at least 12 hours (24 or 36 hours is okay).
The afternoon of: 4-1/2 hours before dinner, take the meat out of the marinade and let drain, reserving all of the marinade. Heat oil in the braising pot. Add beef and brown on both sides, about 15 minutes. Strain the vegetables, reserving marinade. Add vegetables to the beef. Open and drain the tomatoes. Clean mushrooms. Roughly chop and add to beef. Add 1/2 of the reserved marinade. Cover, reduce heat, and let simmer gently for 4 hours. Check it periodically and add more reserved marinade as needed. It should almost cover the beef.
Finishing: Remove beef from pan and keep warm. Strain vegetables, reserving wine/pan juices. Skim off any excess fat if you can (use a spoon or fat separator), and then put the juices in a saucepan. Heat juices to boiling. Slowly add cornstarch mixture to thicken. You probably won't need all of it, so stop periodically and let it cook to test consistency. Remove bay leaves from vegetables and discard. Add reserved vegetables to saucepan and heat through. (You can put them through a food mill for a smooth sauce.) Slice some of the beef and arrange on a platter. Spoon some sauce around the beef and serve, with extra sauce on the side.
Garlic Mashed Potatoes
Serves 6
- 4 to 5 medium potatoes
- 1/2 tsp salt
- 4 cloves garlic
- 1 Tbsp butter
- 1/4 cup milk or cream
Peel potatoes. Put them in medium saucepan and add just enough water to cover. Add salt and cover. Bring to a boil over medium heat. When boiling, reduce heat and take cover partially off. Continue cooking until done, 20 to 25 minutes. When they easily come apart when poked with a fork, drain and put back on the heat 10 seconds or so to evaporate any excess moisture. Mash with a potato masher. Add enough of the garlic-milk-butter mixture (see below) to get your desired consistency. If the potatoes are still too stiff, add more milk.
Garlic Milk
While potatoes are cooking, mince or press the garlic. Heat butter in a small pan over medium-low heat. Sauté garlic until soft, being careful not to let it brown. When tender, add the milk. Keep warm until ready to use in the potatoes.
Braised Carrots and Onions
Serves 6
- 5 cups sliced carrots
- 1/2 onion
- 1 Tbsp olive oil
- 1/3 cup chicken stock
Peel carrots and cut into 1/4-inch slices. Cut onion half and in half again (vertically), and then cut into 1/4-inch slices (you will have quarter slices). Heat oil in saucepan. Add onions and sauté until tender and starting to brown. Add carrots and stock. Cook, covered, 15 to 20 minutes or until vegetables are done. Remove cover, drain, and serve.