LaPiS: Noche Buena

Christmas Dinner was untradtional for us. It was just my mom and me and she prepared a dish called Stracoto with Porcini Mushrooms, a recipe from Giada de Laurentiis. It was uber delish!

Ingredients
1 (4-pound) boneless beef chuck roast
salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cups canned beef broth
1/2 ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish

Directions

1. Preheat oven to 350 degrees F.
2. Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper.
3. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat.
4. Add the beef and cook until brown on all sides, about 15 minutes. Transfer the beef to bowl.
5. Add remaining tablespoon olive oil to the pan, add the onions and saute until tender, scraping up the brown bits at the bottom of the pot, about 5 minutes.
6. Add the garlic and saute 1 minute.
7. Add the wine and boil for 1 minute. Stir in the broth and mushrooms.
8. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven.
9. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.
10. Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes.
11. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth.
12. Combine the sauce and rosemary sprig in high heavy medium saucepan. Bring to a boil. Season the sauce to taste, with salt and pepper.
13. Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary.
14. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.

Serves 6-8
I give it five stars.