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1
Preheat the oven to 450.
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2
Season the meat with salt and pepper.
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3
Heat 2 tablespoons of the oil in a large, heavy-bottomed pan set over medium-high heat, until it is nearly smoking.
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4
Add the beef pieces in batches and brown well all over, approximately 4 to 5 minutes per side.
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5
Transfer to a plate and set aside.
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6
Add remaining 2 tablespoons of oil to pan set to medium heat.
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7
Add the onion, celery and carrots, and cook, stirring, for 4 to 5 minutes.
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8
Add the garlic and cook for approximately 5 minutes more, until the vegetables are tender and the onion is translucent.
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9
Add sherry, scraping up the browned bits, and boil until it is thick and syrupy.
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10
Pour in the red wine, bring to a boil and reduce by 1/4.
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11
Remove from the heat.
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12
Arrange the beef in a Dutch oven or large oven-safe pot with a lid.
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13
Add the vegetables and their cooking liquid, along with enough warm stock to come three-quarters of the way up the sides of the meat.
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14
Add the thyme, parsley stems, bay leaves and dried mushrooms.
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15
Cover the pot.
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16
Place the beef in the oven, and reduce the heat to 310.
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17
Cook until the meat is very tender, approximately 2 hours.
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18
When the meat is done, transfer to a cutting board and let it rest, uncovered.
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19
Strain the braising liquid into a saucepan, pressing on the vegetables with the back of a spoon.
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20
Place the saucepan over very low heat and bring to a gentle simmer, skimming off the fat that rises to the top.
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21
Continue simmering and skimming until the liquid is slightly reduced and little fat remains, approximately 20 minutes.
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22
Put the beef back in the pot, add a little of the braising broth and warm gently over low heat.
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23
Serve the meat over rice pirlau with more of the braising liquid spooned on top.
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24
Adapted from Frank Stitt, Highlands Bar and Grill, Birmingham, Ala.
