Experimenting with new beef recipes, BGS approved this as something he'd like to try: Slow-braised Beef with Mushrooms. I started by freezing the 3.5 beef loin so that I could easily slice it. (I searched everywhere, but couldn't find the photos I took for this recipe) This recipe was originally seen in Sunset in January 2003.
Today's players are:
4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
1 onion (about 8 oz.), peeled and finely chopped
About 1 cup fat-skimmed beef broth - I used low-sodium, like always
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 teaspoon Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 tablespoons butter or olive oil
2 tablespoons cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions
1. Place the beef in the freezer for 20-30 minutes
2. While the beef is in the freezer, prep the orange. With a vegetable peeler, remove the skin from the orange - just the skin - you don't want the white pith. In a medium sauce pan, combine the orange peel, onion, broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring the sauce to a boil over high heat.
3. Remove the beef from the freezer and slice about 1 and 1 1/2 thick wide. Place the slices in the bottom of the 5-6 qt crockpot; set the crockpot to high and cook 5-6 hours.
(I didn't have mushrooms, so I skipped these steps)
4.Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter.
5. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes.
Today's players are:
4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
1 onion (about 8 oz.), peeled and finely chopped
About 1 cup fat-skimmed beef broth - I used low-sodium, like always
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 teaspoon Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 tablespoons butter or olive oil
2 tablespoons cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions
1. Place the beef in the freezer for 20-30 minutes
2. While the beef is in the freezer, prep the orange. With a vegetable peeler, remove the skin from the orange - just the skin - you don't want the white pith. In a medium sauce pan, combine the orange peel, onion, broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring the sauce to a boil over high heat.
3. Remove the beef from the freezer and slice about 1 and 1 1/2 thick wide. Place the slices in the bottom of the 5-6 qt crockpot; set the crockpot to high and cook 5-6 hours.
(I didn't have mushrooms, so I skipped these steps)
4.Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter.
5. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes.
- 6. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes.
- 7. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.
When all was said and done, BGS and I couldn't taste anything but orange. The meat was tender, but it didn't taste like meat. It tasted like anything but orange :( I served it over rice, but it wasn't our favorite dish. I'll keep looking for beef recipes for the crockpot :(
