Another recipe from Cinda Chavich in her High Plains Cookbook and my old home Province of Alberta, last night's dinner actually called for bone in shortribs but stew meat was on sale so I substituted. Hey - I'm a pretty frugal cook in case you haven't noticed.
No matter the substitution - this one's a real keeper. In fact, Big Guy has another package of beef cheeks hiding in the freezer and we both agreed they're destined to be done this way pdq. Incidentally I made other changes as you might expect and dredged the beef in flour before browning it and while I may have cut back on the amount of meat in the recipe, I left the liquid the same and let it reduce naturally by leaving the cover off for part of the cooking period. You can see the results.
Who would ever imagine that tawny port, oatmeal stout, soy sauce and orange juice would marry so incredibly well, never mind the garnish of orange rind and coarse sea salt. I mean it's incredible and really makes the dish sing so for goodness sake, don't leave it out!
Served on a bed of horseradish mashed potatoes beside more of those fabulous little cipollini onions roasted up all purdy like along with roasted brussels sprouts and purple cauliflower, it was a Sunday night dinner to remember but then again we're celebrating.
The neighbors from hell moved out yesterday and life as we know it will never be the same. Hallelujah!
Braised Beef in Port and Ale Sauce (from JBug’s Kitchen adapted from High Plains Cookbook, By Cinda Chavich)
1 tablespoon canola oil (more if necessary)
2 pounds stewing beef
1/4 cup all-purpose flour
1-1/2 large onions, chopped
1 large carrot, peeled and chopped
1 stalk celery, chopped
4 large cloves garlic, minced
1 teaspoon crushed juniper berries
1 -12 ounce bottle dark ale (I used oatmeal stout)
1/2 cup port (I used tawny port but ruby would be fine too)
1/4 cup low sodium soy sauce
1/4 cup brown sugar
1 teaspoon ground cumin
1 – 10 ounce can beef consommé undiluted
1/2 cup orange juice
1 small orange, zest removed and reserved
Freshly ground black pepper
Fleur de sel (course sea salt) and reserved orange zest as garnish.
Heat oil in a large Dutch oven over medium high heat. Dust meat with all-purpose flour and shake off excess. Brown well in hot pot without crowding – do in batches adding more oil as necessary. Remove browned meat to a plate and set aside.
Add onions, carrot and celery to the pot and cook until vegetables are softened, stirring fond (browned bits) from bottom of the pot as the vegetables release their juices. Add garlic and juniper berries and cook, stirring for one minute. Add ale, soy sauce, brown sugar, cumin, consommé and orange juice. Cook, stirring up all the browned bits from the bottom of the pot and bring liquid to a simmer. Cut orange in half and add to the pot along with the browned meat. Season with freshly ground black pepper.
Cover pot and cook in preheated 325 oven for 2 hours. Remove lid from pot and continue to cook until sauce is reduced and meat is very tender (another 1/2 hour to 45 minutes). Serve garnished with orange zest and sea salt. Serves 4 to 6.
A year ago - Ginger Fried Beef
Two year's ago - White Bean Soup with Ham