Beef Braised With Pears And Champagne Recipe

Name: Beef Braised With Pears And Champagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chuck cut in one large chunk, tied; 3 tablespoons safflower oil; 1 medium-sized onion, finely chopped; 1 small green bell pepper, finely chopped; 2 stalks celery (the young, white part) finely chopped; 4 firm but ripe pears, peeled, cored and cut into chunks; a bouquet garni containing 1 bay leaf, 6 white peppercorns and 12 crushed cardamom pods; 3 cups champagne (Gruet Sparkling from New Mexico is tasty and inexpensive.); 1 cup concentrated brown stock; sea salt to taste

Servings: persons

2 pounds chuck cut in one large chunk, tied
3 tablespoons safflower oil
1 medium-sized onion, finely chopped
1 small green bell pepper, finely chopped
2 stalks celery (the young, white part) finely chopped
4 firm but ripe pears, peeled, cored and cut into chunks
a bouquet garni containing 1 bay leaf, 6 white peppercorns and 12 crushed cardamom pods
3 cups champagne (Gruet Sparkling from New Mexico is tasty and inexpensive.)
1 cup concentrated brown stock
sea salt to taste

1
["Preheat oven to 425 degrees F. Brush the tied piece of beef with safflower oil and sear on all sides in a saute pan. Set aside.", "Meanwhile, make a mirepoix of the chopped vegetables, and (using the same pan in which you seared the beef) sweat for about 10 minutes over medium low heat until the onion is translucent. Transfer mirepoix to an ovenproof casserole. Add the beef along with the pears, bouquet garni, 1 1/2 cups champagne and the brown stock.", "Cover the casserole with a sheet of aluminum foil, and place the lid atop the foil to seal the casserole. Place in the preheated oven. After 15 minutes, reduce the heat to 350 degrees F. Braise in the oven for 1 1/2 hours.", "Turn the meat in the liquid, add salt to taste and braise for another hour or until a sharp pronged fork will go into the meat fairly easily. Remove meat from the casserole and keep warm on a covered platter in the turned-off oven.", "Strain the cooking liquid through a sieve, pressing on the pears to get as much of their flavor (and bulk) as possible. Put the strained liquid into a medium sized saucepan and reduce the liquid until only about 3/4 cup remains. It should be a thick syrup. Set the pears aside.", "Finish the sauce by adding 1-1/2 cups champagne to the reduced syrup. Blend well and heat thoroughly.", "Slice the meat into 1/2-inch thick slices and plate with a spoonful of the cooked pears. Nap with the champagne sauce. Serve with scallion mashed potatoes and broccoli.
2
Accompany by my favorite St. Julien, Ducru- Beaucaillou, or St. Supery's Elu, a Bordeaux blend from Napa Valley -- or you could drink Champagne, if you like."]

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds chuck cut in one large chunk, tied, 3 tablespoons safflower oil, 1 medium-sized onion, finely chopped, 1 small green bell pepper, finely chopped, and more.

Yes, Beef Braised With Pears And Champagne falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Braised With Pears And Champagne

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