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LaPiS: Noche Buena
Saturday, December 27, 2008
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
I give it five stars.
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
- Preheat oven to 350 degrees F.
- Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper.
- Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat.
- Add the beef and cook until brown on all sides, about 15 minutes. Transfer the beef to bowl.
- 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.
- Add the garlic and saute 1 minute.
- Add the wine and boil for 1 minute. Stir in the broth and mushrooms.
- Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven.
- Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.
- Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes.
- 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.
- Combine the sauce and rosemary sprig in high heavy medium saucepan. Bring to a boil. Season the sauce to taste, with salt and pepper.
- Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary.
- Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.
I give it five stars.
