https://www.copymethat.com/r/T0kyzXyL5/braised-beef-in-red-wine/
74594948
h4wkoGT
T0kyzXyL5
2024-05-06 09:19:17
Braised Beef in Red Wine
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pressure cooker receipe from Pierre
Ingredients
- subheading: MARINADE:
- 2 onions (about 8 ounces), peeled and quartered
- 2 carrots (about 6 ounces), peeled and cut into 1-inch pieces
- 1 head garlic, separated into cloves (12 to 15), but not peeled
- 4 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 tablespoons red wine vinegar
- ¼ cup balsamic vinegar
- 2 tablespoons dark soy sauce
- 1 tablespoon black peppercorns, coarsely crushed
- 3 cups dry red wine, preferably a Cabernet Sauvignon or a deep, fruity Rhône Valley-style wine
- 1 boneless beef shoulder blade (top blade) roast (about 3 pounds) or a boned whole beef shank
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 tablespoon potato starch (see page 000), dissolved in 4 tablespoons water
- subheading: VEGETABLE GARNISHES:
- About 18 small baby carrots (8 to 10 ounces), peeled
- About 18 small pearl onions (about 8 ounces), peeled
- About 18 small potatoes (about 1 pound), peeled
- About 18 medium mushrooms (about 12 ounces), cleaned
- 1 tablespoon chopped fresh parsley
Steps
Directions at ww2.kqed.org
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