-
1
Preheat oven to 325 degrees F.
-
2
Trim away any excess fat from the beef, season liberally with salt and pepper, dust with flour.
-
3
Braise the beef in a heavy-bottomed braising pan with 1/4 cup vegetable oil.
-
4
Once the beef is browned, remove from the pan and place on paper towels to catch excess fat.
-
5
Pour off all of the grease from the pan and then return the pan to the heat.
-
6
Place about 1/4 cup of oil in the pan and add the carrot, onion, and celery.
-
7
Lightly brown the vegetables over medium heat, stirring often with a wooden spoon.
-
8
Once the vegetables begin to brown, add the tomato and garlic, and continue to saute until the juices have reduced and all of the vegetables are lightly browned and glazed.
-
9
Deglaze the pan with the wine and simmer over medium heat, scraping the bottom of the pan with wooden spoon often to release any vegetables that may be sticking.
-
10
Reduce the mixture until the wine is evaporated, the pan is dry, and the vegetables have a nice deep red wine glaze.
-
11
Add the stock, bay leaves, and thyme to the pan.
-
12
Bring the stock to a simmer, add the beef, and cover tightly with aluminum foil.
-
13
Bake until tender, about 3 1/2 to 4 hours.
-
14
Once the beef is tender, remove from the juice and set aside.
-
15
Strain the juice into a saucepan and bring to a simmer.
-
16
Skim any fat or particles that may rise to the surface.
-
17
Reduce the liquid by 1/4 while continuing to skim the surface.
-
18
Once reduced, strain the liquid and set aside until ready to serve.
-
19
Serve with Portobello Mushrooms and Lentils.
-
20
Remove the stems and gills from mushrooms.
-
21
Brush each liberally with olive oil and season with salt and pepper.
-
22
Grill the mushrooms over moderate temperature, just until tender, about 3 minutes on each side.
-
23
Slice the cooked mushrooms into 1/4-inch slices and then toss with about 2 teaspoons of olive oil and thyme.
-
24
Pick over the lentils to check for stones and other debris.
-
25
Place lentils into sauce pan and cover with cold water.
-
26
Quickly bring to a simmer and then strain and cool.
-
27
Return lentils to pan and cover them with water.
-
28
Bring to a boil and simmer until tender, about 15 to 20 minutes.
-
29
Strain and spread them into one layer on a sheet tray.
-
30
Set aside and reserve at room temperature.
-
31
Cut the celery, carrot, and the leek into brunoise, and place in large mixing bowl.
-
32
Add the still warm lentils to the mixture, toss evenly and briefly refrigerate.
-
33
Whisk together the mustard, vinegar, and olive oil then toss with cooled lentil/vegetable mixture.
-
34
Add the speck and chopped parsley.
-
35
Reserve the mixture until ready to serve.
-
36
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
37
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
