Posted on Sunday, January 6, 2008
Come cold weather, i find nothing more satisfying than slow cooked foods and take my word for it, there aren’t that many things – vegetable or animal – that won’t benefit from a slow simmering soak in some aromatic liquid, myself included. If there was some decadent spa treatment consisting in immersing oneself in melted fine belgian chocolate i would be there in a heartbeat. My decadent tendencies don’t stop there and would certainly make Cleopatra blush in her butter bath but i need to get back to the subject of this post: braising.
This Serious Eats video on the art of braising features Daniel Boulud (yes again!) because when it comes to braising i believe nobody’s does it better. It’s with a certain envy i watched the beef bottom-round go into the braising pan containing aromatic vegetables with a generous splash of vodka and come out as a ‘spoonable beef’ several hours later accentuated by a fresh horseradish whipped cream. Enjoy the master class and try this Russian inspired recipe for yourself. And while you’re at it, get yourself the book because it contains lots of other great braising recipes. Braise: A Journey Through International Cuisine
DANIEL BOULUD’S BRAISED BEEF WITH HORSERADISH
(Makes 6 servings)
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One 3-pound beef bottom round
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Salt and freshly ground pepper
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1 tablespoon all-purpose flour
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1/4 cup extra-virgin olive oil
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1 large onion, cut into large dice
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20 juniper berries
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1 teaspoon freshly ground black pepper
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1 tablespoon tomato paste
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1/4 cup red wine vinegar
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3/4 cup vodka
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3/4 cup red wine
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2 medium parsnips, peeled, trimmed, and cut into large dice
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1 large turnip, peeled, trimmed, and cut into large dice
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1/4 celery root, peeled, trimmed, and cut into large dice
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3 bay leaves
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2 tablespoons chopped dill
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5 ounces finely grated fresh horseradish
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1/2 cup heavy cream
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Center a rack in the oven and preheat the oven to 300°F.
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Pat the beef dry and season with salt and pepper. Dust the beef with the flour. Warm the olive oil in a cast-iron pot over high heat. Add the beef and sear until golden brown on all sides, 12 to 15 minutes. Remove the beef from the pot.
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Add the onion, juniper berries, and black pepper, and sweat, without color, for 6 to 8 minutes. Add the tomato paste and red wine vinegar and cook until almost all of the liquid has evaporated. Add the vodka and red wine and bring to the boil. Add the parsnips, turnip, celery root, bay leaves, dill, 4 ounces of the horseradish, and 2 cups water.
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Return the beef to the pot and bring to the simmer. Cover and bake for 2 1/2 hours.
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Meanwhile, whip the heavy cream to medium peaks and stir in the remaining 1 ounce grated horseradish; season to taste with salt and pepper.
Serve the beef with the horseradish-whipped cream on the side.
Sunday, January 6th, 2008
Uncategorized