Fred Thompson creates a beef burgundy and pairs it with various wines from Whole Foods.
Beef Braise in Red Wine
3 pounds, sirloin roast cut into 1 inch cubes
Salt and pepper to taste
3 tablespoons olive oil
2 onions (about 2 cups), peeled and quartered
2 carrots, peeled and cut into 1-inch pieces
1 whole head garlic, separated into cloves (12-15), unpeeled
4 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons red wine vinegar
4 tablespoons balsamic vinegar
2 tablespoons dark soy sauce
1 tablespoon black peppercorns, coarsely crushed
3 cups dry red wine (preferably a cabernet sauvignon variety or a deep,
1/2 teaspoon salt
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 tablespoon chopped fresh parsley
1.Salt and pepper the ribs. Place a large Dutch oven over medium high heat, add the olive oil and sear the beef on each side 3-5 minutes or until nicely seared and brown. Remove, cool, or until ready to braise and refrigerate.
2. Get out your crock-pot. Place the beef, onions, carrots, garlic, bay leaves, thyme, oregano, vinegars, soy sauce, peppercorns, and red wine in the crook-pot. Cover, and cook in the crock-pot either on high for 5-6 hours, or low for 8-10 hours.
3.Remove the beef to a plate, cover and refrigerate. Strain the braising liquid into a container, cover and refrigerate. It is best to do this overnight. The fat in the liquid will have risen to the top and solidified. Carefully remove all the fat possible.
4.Heat the beef over medium heat in the defatted braising liquid until heated though, 10 to 15 minutes. Remove the beef to a platter and tent
with foil to keep warm. Bring the braising liquid to a boil and whisk in the starch, whisking until thickened.
5. Divide the beef between four dinner plates or large rimmed soup bowls, and pour some sauce over each. Sprinkle the parsley over each and serve.