|
| |
beef braised in barolo
Adapted with permission from
Lidia's Italy |
October 2007
Lidia Bastianich
Editor's note:
The recipe and introductory text below are
adapted from
Lidia's Italy
by Lidia Bastianich. It's part of a special menu
created by Lidia Bastianich and Mario Batali for
Epicurious's
Wine.Dine.Donate program.
Stufato al Barolo
Barolo is the king of
Italian reds, a big wine, full of flavors,
aromas, and lots of tannins. When you braise a
beef shoulder or other big roast in a good
Barolo, these elements permeate the meat and
create a distinctive and complex sauce. Even if
you are thousands of miles away, there's no
doubt you will be transported to Piemonte for a
few hours while the beef cooks to melting
tenderness.
Editor from Nebraska
recommends a full red wine like Frontenac or
Chambourcin
When you actually get
to visit Piemonte, be sure to enjoy the region's
renowned beef, from the Fassone breed of cattle,
which yields lean and yet delicious meat. In
addition to stufato al Barolo, Fassone
beef served raw in carpaccio or steak tartare
will be often on menus. In the fall, when the
white truffle is in season, these dishes will be
served with shavings of tartufo. This
is food that we just can't replicate at home—I
hope you get to Piemonte and savor it in
situ.
Servings: Serves 8 or more
Ingredients
6 1/2 to 7-pound boneless beef roast,
chuck or bottom round, trimmed of fat
2 teaspoons coarse sea salt or kosher salt, or to taste
1/2 cup extra-virgin olive oil
3 medium onions (1 1/4 pounds total), peeled and quartered
5 big carrots (about 2/3 pound), peeled and cut in 2-inch
wedges
6 big celery stalks (2/3 pound total), cut in 2-inch chunks
8 plump garlic cloves, peeled
3 branches fresh rosemary with lots of needles
8 large fresh sage leaves
1/2 teaspoon freshly grated nutmeg
1 1/4 teaspoons whole black peppercorns
1 1/4 ounces dried porcini slices (about 1 1/4 cups, loosely
packed)
Three 750-milliliter bottles Barolo, or as needed
3 cups beef stock, or as needed
Freshly ground black pepper to taste
Recommended Equipment
A heavy 6-quart saucepan or enameled cast-iron French oven,
round or oval, with a cover; select a pot in which the roast
will fit with no more than 2 inches of space around it—the
less space in the pot, the less wine you'll need
A meat thermometer
Preparation
Heat the oven, with a rack in the
center, to 250°F.
Season all surfaces of the roast with 1 teaspoon salt. Pour
the olive oil into the big pan, and set over medium-high
heat. Lay the roast in, and brown it on each side for a
minute or two, without moving, until caramelized all over.
Remove to a platter.
Still over medium-high heat, drop in the cut vegetables and
garlic cloves, toss to coat with oil, and spread out in the
pan. Drop in the rosemary, sage leaves, grated nutmeg,
peppercorns, dried porcini, and remaining teaspoon salt, and
toss all together. Cook for 3 or 4 minutes, stirring
frequently and scraping up the browned meat bits on the pan
bottom, just until the vegetables soften, then lower the
heat.
Push the vegetables to the sides, and return the roast to
the pan, laying flat on the bottom. Pour in the three
bottles of wine and any meat juices that collected on the
platter. The roast should be at least half submerged—add
beef stock as needed.
Cover the pot, and heat until the wine is steaming but not
boiling. Uncover the pan, and place it in the oven. After 30
minutes, rotate the roast so the exposed meat is submerged
in the braising liquid. Braise this way, turning the meat in
the pan every 30 minutes, for about 3 hours, until
fork-tender. The liquid should not boil&3151;if it does,
pour in some cold water to stop the bubbling, and lower the
oven temperature.
After 4 1/2 hours or so, check the beef with a meat
thermometer. When its internal temperature reaches 180°F—it
should be easily pierced with a fork—take the pan from the
oven. Remove the meat to a platter, with intact carrot and
celery pieces to serve as a garnish.
Skim any fat from the braising juices, heat to a boil, and
reduce to a saucy consistency that coats the back of a
spoon. Pour through a sieve set over a clean container.
Press in the juices from the strained herbs and vegetable
pieces. Pour in any juices from the meat platter, and season
the sauce to taste with salt and freshly ground black
pepper. (If you are not going to serve right away, put the
meat and reserved vegetables in the sauce to rest and cool,
for a couple of hours or overnight.)
To serve, slice the meat crosswise (easier when it is cool).
Pour a shallow layer of sauce in a wide skillet, and lay the
slices in, overlapping. Heat the sauce to bubbling, spooning
it over the beef, so the slices are lightly coated. Lift
them with a broad spatula, and slide onto a warm platter,
fanned out. Heat the carrots and celery in the sauce too, if
you've saved them, and arrange on the platter. Serve,
passing more heated sauce at the table.
|
BEEF STROGANOFF |
|
|
1 lb. steak (I use leftover steak)
1 onion
Oil for cooking
1 clove garlic, pressed
1 can cream of mushroom soup
12 oz. fresh mushrooms
1/2 c. white Nebraska wine Suggestion: LaCrosse
2 c. egg noodles, cooked and drained
1 tbsp. parsley
Slice steak into thin strips. Chop onion. Set aside. Slice
mushrooms. Set aside. Heat wok or frying pan. Circle with oil.
Stir garlic. Add and fry steak, onions, and add in mushrooms,
about 3-4 minutes later. Stir in soup and sour cream. Stir in
wine. Cook for 15-3 minutes. Cook noodles. Serve over noodles.
Garnish with parsley.
|
| Red
Wine Beef Stew with Potatoes and Green Beans
|
 |
 |
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 2 hours
Yield: about 10 servings
|
|
 |
|
|
Making an amazing stew is a whole lot simpler
than most people figure. After you brown up your beef, all
you basically have to do is throw a bunch of tasty
ingredients in a pot and let it do its thing. Adding green
beans at the end of cooking freshens up the stew and their
snap is cool. You can make it completely in advance, as far
as 2 days ahead of time. Just refrigerate it right in the
pot and reheat it over low heat. You will have to stir it in
a cup or so of water because the stew will have thickened
up.
I use butter
to brown the beef because it adds richness to the stew and
makes for a creamier gravy. But you can substitute any type
of oil for the butter if you want.
Pretty much any
decent red wine will do for stew; the basic rule is that as
long as you like it for drinking then it is excellent for
cooking.
2 pounds beef chuck
for stew, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons butter
4 medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 tablespoons all-purpose flour
2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth
2 cups dry red Nebraska wine
Suggestion: DeChaunac
1 cup canned crushed tomatoes
3 sprigs fresh rosemary
2 medium russet or Yukon gold potatoes, peeled and cut into
1-inch chunks
2 handfuls green beans, ends trimmed
Season the beef cubes
lightly with salt and pepper. Heat 2 tablespoons of the
butter in a heavy 6-quart pot over medium heat. As soon as
the butter starts to turn brown, add half the beef and raise
the heat to high. At first, the beef will give off some
liquid, but once that evaporates, the beef will start to
brown. Cook, turning the beef cubes on all sides until the
pieces are as evenly browned as possible, about 5 or 6
minutes after the water has boiled off. If the pan starts to
get too brown at any point, just turn down the heat a
little. Scoop the beef into a bowl and brown the rest of the
beef the same way using the remaining butter.
Scoop out the second batch of beef, then
add the carrots and onions and raise the heat to
medium-high. Cook until the onion starts to turn
translucent, about 5 minutes. Stir in the flour until it has
been worked into the veggies and you can’t see it any more.
Pour in the chicken broth, wine, and crushed tomatoes, and
toss in the rosemary. Slide the beef back into the pot and
bring the liquid to a boil.
Turn down the heat so the liquid is just
breaking a gentle simmer. Partially cover the pot and cook
50 minutes. Stir the stew several times while simmering so
it cooks evenly and nothing sticks to the bottom.
Stir the potatoes into the stew, cover the
pot completely, and cook until the potatoes and beef are
tender, stirring occasionally, about another 45 minutes. Add
the beans and cook for another 5 minutes until the green
beans turn bright green and are cooked through but still
have a nice snap to them.
|
|
ROAST PRIME RIBS OF BEEF WITH
PINK AND GREEN PEPPERCORN CRUST AND RED-WINE PAN SAUCE
a 4-rib standing rib roast (about 7
1/2 to 8 pounds trimmed)
For crust
2 teaspoons whole allspice berries, crushed
3 tablespoons pink peppercorns*, crushed lightly
3 tablespoons freeze-dried green peppercorns, crushed
lightly
3 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 tablespoon firmly packed brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
*available at specialty foods shops
For sauce
2/3 cup dry Nebraska red wine
Suggestion: James Arthur
Vineyard's Frontenac wine
2 cups low-salt beef broth
1 1/2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon water
Garnish: rosemary sprigs
Let rib roast stand at room
temperature 1 hour.
Preheat oven to 500°F.
Make crust:
In a small bowl combine crust ingredients, stirring to form
a paste.
Pat beef dry and sprinkle with salt
and pepper. In a roasting pan roast beef, ribs side down, 30
minutes. Transfer beef to a platter and discard remaining
drippings.
Reduce oven temperature to 350°F.
Return beef to roasting pan, ribs side down, and spread with
peppercorn paste. Roast beef 1 to 1 1/4 hours more, or until
a meat thermometer inserted in fleshy section registers
135°F. for medium-rare meat.
Transfer beef to a cutting board
and discard strings if necessary. Let beef stand, covered
loosely, at least 20 minutes and up to 30 minutes before
carving.
Make sauce:
Skim fat from drippings in roasting pan. To pan add wine and
deglaze over moderately high heat, scraping up brown bits.
Boil mixture until reduced by about half and transfer to a
saucepan. Add broth and boil 5 minutes.
In a small bowl dissolve cornstarch
in Worcestershire sauce and water and add to pan in a
stream, whisking. Bring sauce to a boil, whisking, and boil
1 minutes. Season sauce with salt and pepper.
Garnish rib roast and serve with
sauce.
Serves 8.
Beef Tenderloin with Mushroom Gravy Recipe
Ingredients
1 whole beef tenderloin roast (about 4 pounds), trimmed
1 tablespoon olive oil
1/2 teaspoon ground black pepper
Mushroom Gravy
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2-1/2 cups beef broth
1/2 cup dry Nebraska Edelweiss wine
12 ounces white mushrooms, cleaned and sliced thin
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary
leaves, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Sprigs of fresh rosemary for garnish (optional)
Instructions
Heat the oven to 500 degrees F. Rub the beef with the oil and
sprinkle with the pepper. Place diagonally on a 15-1/2 x
10-1/2-inch jelly roll pan, tucking the thin end under for even
cooking.
Roast for 25 to 30 minutes, or until a meat thermometer inserted
into the center of the thickest part registers 135 degrees F.
for rare.
Meanwhile, make the gravy. In a large skillet, heat the oil over
medium-high heat. Add the flour and whisk for 2 to 4 minutes, or
until a dark golden color.
Slowly whisk in the broth and wine, then the mushrooms,
rosemary, salt, and pepper. Reduce the heat to medium-low and
cook for 10 to 15 minutes, stirring occasionally, until slightly
thickened.
Remove the meat from the oven, cover loosely with foil, and let
stand for about 10 minutes, or until a meat thermometer
registers 140 degrees F. The meat will continue cooking and the
slicing will be easier.
Slice 1/4-inch thick and arrange on a serving platter. Garnish
with rosemary sprigs and serve with the mushroom gravy.
Yield: 12 servings
Per serving: 295 calories, 32 g protein, 2 g carbohydrates, 16 g
fat, 94 mg cholesterol, 503 mg sodium
|
|
|
MAHOGANY BEEF STEW WITH RED
WINE AND
HOISIN SAUCE
Hoisin adds complexity to the flavor
of the sauce. . Available at Asian markets and in the
Asian foods section of some supermarkets.
4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2
1/2-inch pieces
3 1/2 cups chopped onions
2 cups Nebraska DeChaunac
1 14.5-ounce can diced tomatoes with Italian herbs,
undrained
1/2 cup hoisin sauce*
2 bay leaves
1 pound slender carrots, peeled,
cut diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley
Note: Save time and tears by chopping onions in a food
processor ( 2 batches )
Heat 2 tablespoons oil in heavy large
pot over high heat. Sprinkle meat with salt and pepper. Add
meat to pot; sauté until brown on all sides, about 10
minutes. Push meat to sides of pot. Reduce heat to medium;
add 2 tablespoons oil to pot. Add onions; sauté until golden
brown, about 15 minutes. Mix meat into onions. Add 1 cup
wine, tomatoes with juices, hoisin sauce, and bay leaves.
Bring to boil.
Reduce heat to low, cover pot and
simmer 45 minutes, stirring occasionally. Add carrots and 1
cup wine. Cover; simmer 30 minutes, stirring occasionally.
Uncover, increase heat to high; boil until sauce is slightly
thickened, stirring occasionally, about 15 minutes longer.
Reduce heat to medium, add cornstarch mixture and simmer
until sauce thickens, stirring occasionally, about 8
minutes. Discard bay leaves. Season stew with salt and
pepper. (Can be made 1 day ahead. Cool slightly. Chill
uncovered until cold, then cover and keep refrigerated.
Bring to simmer before serving, stirring occasionally.)
Transfer stew to large bowl. Sprinkle with parsley; serve.
Makes 6 servings.
 Drink the same wine you would use for braising the
beef: an inexpensive Nebraska Edelweiss or LaCrosse. For a red wine,
recommend a Nebraska St. Croix.
BEEF TENDERLOIN
WITH RED WINE SAUCE, CREAMED SPINACH, AND TRUFFLED FRENCH
FRIES
The truffled fries
are an inspired, luxurious accompaniment.
Red Wine Sauce
2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Nebraska St. Croix
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf
1 tablespoon butter, room
temperature
1 tablespoon all purpose flour
Beef Tenderloin
1 2-pound beef tenderloin roast
1 tablespoon olive oil
Creamed Spinach
1 cup whipping cream
2 9-ounce packages fresh baby spinach leaves
Truffled French Fries
For red wine sauce:
Heat oil in heavy large saucepan over medium-high heat. Add
shallots and mushrooms; sauté until tender, about 12
minutes. Sprinkle sugar over; sauté until mixture is deep
brown, about 4 minutes longer. Add vinegar; stir until
liquid evaporates, about 1 minute. Add wine; boil until
reduced by half, about 20 minutes. Add both broths, thyme,
peppercorns, and bay leaf; bring to boil. Reduce heat to
medium; simmer uncovered 35 minutes to blend flavors,
stirring occasionally.
Strain sauce through fine strainer
into small saucepan; discard solids. Mix butter and flour in
small bowl. Bring sauce to simmer over medium-high heat;
gradually whisk in flour mixture. Cook until sauce is
reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1
day ahead. Cover; chill. Rewarm over medium heat.)
For beef tenderloin:
Preheat oven to 350°F. Place rack on rimmed baking sheet.
Sprinkle beef generously with salt and pepper. Heat oil in
heavy large skillet over high heat. Add beef to skillet and
cook until brown on all sides, about 5 minutes. Transfer
beef to rack on baking sheet. Roast in oven until
thermometer inserted into center of beef registers 120°F for
medium-rare, about 35 minutes. Transfer beef to cutting
board and let rest 10 minutes.
Meanwhile, prepare creamed
spinach:
Boil whipping cream in heavy large pot until reduced by
half, about 4 minutes. Add half of spinach to pot and toss
just until spinach begins to wilt, about 1 minute. Add
remaining spinach to pot; toss just until all spinach is
wilted, about 2 minutes. Season to taste with salt and
pepper.
Cut beef tenderloin crosswise into
1/4-inch-thick slices. Divide creamed spinach among 6
plates. Top with beef slices, dividing equally. Spoon sauce
over and around beef. Divide Truffled French Fries among
plates and serve.
Herb Pepper Crusted Beef Fillet
Ingredients
1 beef fillet (3 pounds), trimmed
1/2 teaspoon dried thyme
1-1/2 tablespoons dried rosemary
2 tablespoons whole black peppercorns
1 teaspoon salt
Instructions
Heat oven to 450 degrees F.
Pat fillet dry with paper toweling. Place thyme,
rosemary, peppercorns and salt in a small food processor or blender. Whirl
to crush. Place mixture on waxed paper. Roll fillet in mixture until
entirely coated. Place on a rack in a roasting pan. Sprinkle remaining herb
mixture over top of fillet.
Roast fillet in heated 450-degree F. oven 40
minutes or until an instant-read thermometer registers an internal
temperature of 145 degrees F. for medium-rare. Remove from oven. Let rest 10
to 15 minutes before carving. If serving cold, cool to room temperature and
then refrigerate. Serve with
Herbed Mustard Sauce
Makes 8 servings
Herbed Mustard Sauce
Instructions
Chill 1/2 cup evaporated milk in freezer for 10
minutes. Combine 1 cup Nebraska DeChaunac wine, 1/4 cup tarragon vinegar and
2 tablespoons grainy Dijon mustard in a blender.
Pour in chilled milk. With blender on, add 1/2 cup
oil in a slow, steady stream until well blended.
Add 2 tablespoons chopped fresh tarragon, 1 finely
chopped shallot, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Blend to
combine.
Yield: 1-1/4 cups
Beef Tenderloin with Mushroom Gravy Recipe
Ingredients
1 whole beef tenderloin roast (about 4 pounds), trimmed
1 tablespoon olive oil
1/2 teaspoon ground black pepper
Mushroom Gravy
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2-1/2 cups beef broth
1/2 cup dry Nebraska Edelweiss
12 ounces white mushrooms, cleaned and sliced thin
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary leaves,
crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Sprigs of fresh rosemary for garnish (optional)
Instructions
Heat the oven to 500 degrees F. Rub the beef with the oil and sprinkle with
the pepper. Place diagonally on a 15-1/2 x 10-1/2-inch jelly roll pan,
tucking the thin end under for even cooking.
Roast for 25 to 30 minutes, or until a meat thermometer inserted into the
center of the thickest part registers 135 degrees F. for rare.
Meanwhile, make the gravy. In a large skillet, heat the oil over medium-high
heat. Add the flour and whisk for 2 to 4 minutes, or until a dark golden
color.
Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and
pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes,
stirring occasionally, until slightly thickened.
Remove the meat from the oven, cover loosely with foil, and let stand for
about 10 minutes, or until a meat thermometer registers 140 degrees F. The
meat will continue cooking and the slicing will be easier.
Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary
sprigs and serve with the mushroom gravy.
Yield: 12 servings
Per serving: 295 calories, 32 g protein, 2 g carbohydrates, 16 g fat, 94 mg
cholesterol, 503 mg sodium
|
