Porcini, dry (2)
Wine, red (3)
Prep - (20 min)
Run - (2 to 2-1/2 hrs)
- If going buffet, cut BEEF into cubes about 1-1/2 inches
on a side - not too small, because you'll be fishing the beef out,
- Massage Beef with Salt and Pepper. Set
- Chop ONION, CARROTS and CELERY quite small.
- Scald TOMATO in boiling water 1 minute, quench in cold
water, peel and chop small. Mix with Tomato Purée.
- Lightly crush GARLIC.
- Crush PORCINI.
- In a spacious coverable sauté pan or heavy dutch oven
(see Note-5) heat Oil and fry Beef
over moderate heat until all exuded liquid has evaporated and the
meat is lightly browned on all sides.
- Remove Beef, leaving as much oil as possible behind. Stir in
Onion mix and fry over moderate heat until onions threaten to
show some color.
- Pour into a strainer to remove excess oil, if needed. Return
vegetables to the pan along with Tomato mix. Fry stirring
over moderate heat until the tomatoes start to soften.
- Stir in Wine, scraping the fond from the pan to deglaze,
then add back Beef and simmer down until there is almost no
- Stir in Broth, Garlic, Porcini and
Herbs. Cover tightly and simmer slowly, turning Beef now and
then, until Beef is tender. This can be 1-1/2 to 2-1/2 hours
depending on cut and whether chunks or whole cut. Whole cut should
come to 145°F/63°C (rare) to 160°F/70°C (medium
rare) in the center.
- Remove Beef from pan. Keep warm.
- Press sauce through a strainer, discarding solids. Defat Sauce
(use your gravy separator). Simmer down to a light sauce consistency.
- If Beef is in chunks, stir back in until reheated and coated
with sauce (see Note-6).
- Mix Arrowroot with 1 T Water and stir in to thicken
the sauce if desired (see Note-4).
- Serve hot with Potatoes or similar.