Red Wine-Braised Beef

Name: Red Wine-Braised Beef
Ingredients: 1/2 gallon water; 6 tablespoons kosher salt; 1/4 cup brown sugar; 2 tablespoons cracked black peppercorns; 1 tablespoon toasted coriander seeds; 1 tablespoon toasted mustard seeds; 1 tablespoon crushed red pepper; 6 thyme sprigs; 4 (1-inch) strips lemon rind; 1 garlic head, halved crosswise; 6 (8-ounce) bone-in beef short ribs; 6 tablespoons olive oil, divided; 2 teaspoons freshly ground black pepper; 3 cups finely chopped onion; 1 1/2 cups finely chopped celery; 1 cup finely chopped carrot; 12 garlic cloves, finely grated; 2 tablespoons unsalted tomato paste; 3 anchovy fillets, rinsed and chopped; 2 tablespoons chopped fresh oregano; 2 tablespoons smoked paprika; 1 cup red wine; 1/2 cup red wine vinegar; 1/4 cup light agave nectar; 4 cups unsalted chicken stock; 3 tablespoons chopped fresh parsley; 2 teaspoons grated lemon rind; 3 garlic cloves, minced

28 ingredients

7 steps

Ingredients

1/2 gallon water
6 tablespoons kosher salt
1/4 cup brown sugar
2 tablespoons cracked black peppercorns
1 tablespoon toasted coriander seeds
1 tablespoon toasted mustard seeds
1 tablespoon crushed red pepper
6 thyme sprigs
4 (1-inch) strips lemon rind
1 garlic head, halved crosswise
6 (8-ounce) bone-in beef short ribs
6 tablespoons olive oil, divided
2 teaspoons freshly ground black pepper
3 cups finely chopped onion
1 1/2 cups finely chopped celery
1 cup finely chopped carrot
12 garlic cloves, finely grated
2 tablespoons unsalted tomato paste
3 anchovy fillets, rinsed and chopped
2 tablespoons chopped fresh oregano
2 tablespoons smoked paprika
1 cup red wine
1/2 cup red wine vinegar
1/4 cup light agave nectar
4 cups unsalted chicken stock
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon rind
3 garlic cloves, minced

Directions

1

Combine first 10 ingredients in a Dutch oven over high heat. Cook 8 minutes or until salt and sugar dissolve, stirring occasionally; remove from heat. Cool completely. Place beef in brine; cover and refrigerate overnight.
2

Remove beef from brine; pat dry. Refrigerate, uncovered, 6 to 24 hours or until dry and tacky.
3

Heat a large enameled cast-iron Dutch oven over medium heat. Add 3 tablespoons oil; swirl to coat. Season beef with pepper. Place half of beef in pan; cook 15 minutes, turning to brown on all sides. Remove from pan. Discard oil. Repeat procedure with remaining 3 tablespoons oil and beef, reserving 1 tablespoon oil in pan.
4

Preheat oven to 325°. Add onion, celery, carrot, and grated garlic cloves to pan; cook 15 minutes, stirring frequently to scrape up browned bits. Add tomato paste and anchovies; cook 5 minutes, stirring frequently. Add oregano and paprika; cook 1 minute. Add wine, vinegar, and agave; simmer 10 minutes or until liquid is almost gone. Add stock; bring to a simmer.
5

Return beef to pan. Spoon vegetables over beef; simmer 5 minutes. Cover and braise at 325° for 3 hours, basting every 30 minutes.
6

Remove beef from pan. Cool liquid slightly; skim and discard fat from surface of liquid. Remove meat from bones; discard bones. Cut beef across the grain into slices. Bring vegetable mixture to a boil over medium-high heat; reduce heat, and simmer until reduced to 3 cups or until slightly thickened, stirring frequently. Return beef to pan. Refrigerate overnight, or serve immediately.
7

Combine parsley, rind, and garlic. Sprinkle over beef.