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Thursday, March 2, 2017

Beef Braised in Red Wine With Chinese Mushrooms






Florence Fabricant  
  Time 6 hours 
 Yield 4 servings 
Asian
Featured in: Judging Napa Cabernet’s Class Of 2007. 

Ingredients
2 to 2 ¼ pounds tri-tip or other cut of sirloin, chuck or rump, in one piece
2 cups red wine
12 large dried Chinese black mushrooms
3 tablespoons soy sauce
2 tablespoons extra virgin olive oil
2 carrots, finely chopped
2 celery stalks, finely chopped
1 large onion, finely chopped
3 garlic cloves, finely chopped
4 thyme sprigs
1 tablespoon red wine vinegar
 Salt
 pepper

Preparation
1. Place the beef and the wine in a bowl that will hold them comfortably. Place the mushrooms in a 1-cup measuring cup, fill the cup with boiling water, and allow to steep 10 minutes. Transfer mushrooms to the bowl with the meat, and strain the mushroom liquid into bowl. Stir in the soy sauce. Cover and marinate at room temperature 2 to 3 hours.
2. Heat oven to 300 degrees. Remove the meat from the marinade and pat it dry on paper towels. Warm the oil in a 4-quart casserole on medium-high heat. Lightly brown the meat. Remove and lower the heat. Add the carrots, celery, onion and garlic and sauté until soft. Add the thyme, the marinade and the mushrooms and cook on high 8 to 10 minutes, until reduced by about half. Return the meat to the pan, cover and bake about 2 1/2 hours, until fork-tender.
3. Stir in the vinegar and season with salt and pepper. Remove the thyme. Cut the meat in thick slices and arrange on a platter with the mushrooms. Spoon on the sauce or serve it in a separate bowl.

Nutritional analysis per serving (4 servings)
622 calories; 30 grams fat; 9 grams saturated fat; 16 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 54 grams protein; 163 milligrams cholesterol; 825 milligrams sodium

http://cooking.nytimes.com/recipes/1013492-beef-braised-in-red-wine-with-chinese-mushrooms

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