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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
3 lb lean chuck steak, 1 1/2 inch thick
Salt and freshly ground black pepper
1/2 tsp allspice
2 onions, thickly sliced
4 carrots, thickly sliced
3 garlic cloves, peeled
1 1/2 cup Madeira or Port
1/2 cup dry white wine
1/4 cup brandy
1/8 tsp thyme
6 sprigs parsley
2 bay leaves
1/2 cup beef broth
18 pitted black olives
Place the meat in a deep nonmetal dish. Sprinkle and rub on both sides with salt, pepper and allspice. Scatter vegetables over and under the meat.
Pour 1 cup of Madeira, the white wine and brandy over the meat. Sprinkle thyme over. Tuck in the parsley sprigs and bay leaves. Cover and marinate at room temperature at least 4 hours or overnight in the refrigerator. Turn the meat once or twice.
Transfer contents to a large skillet or casserole. Add 1/4 cup Madeira and the beef broth. Place a double piece of aluminum foil directly over the meat.
Bring the liquid to a boil, cover with a lid, reduce the heat to a slow simmer and cook for 3-4 hours or until tender. For the last 15 minutes of cooking time, add the remaining 1/4 cup Madeira. Rinse the olives well under water and add for the final 5 minutes.
To serve, transfer the meat to a warm serving platter. Cut into serving portions. Remove the parsley and bay leaves from the stock. Lift out the vegetables and olives and scatter them over the meat. Degrease the stock and spoon some over the meat. Pass the rest in a sauceboat. Serves 6.
Serve with a big red such as a Rhone, Cabernet, Bordeaux, Shiraz or Barolo.
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BRAISED BEEF IN MADEIRA
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
3 lb lean chuck steak, 1 1/2 inch thick
Salt and freshly ground black pepper
1/2 tsp allspice
2 onions, thickly sliced
4 carrots, thickly sliced
3 garlic cloves, peeled
1 1/2 cup Madeira or Port
1/2 cup dry white wine
1/4 cup brandy
1/8 tsp thyme
6 sprigs parsley
2 bay leaves
1/2 cup beef broth
18 pitted black olives
Place the meat in a deep nonmetal dish. Sprinkle and rub on both sides with salt, pepper and allspice. Scatter vegetables over and under the meat.
Pour 1 cup of Madeira, the white wine and brandy over the meat. Sprinkle thyme over. Tuck in the parsley sprigs and bay leaves. Cover and marinate at room temperature at least 4 hours or overnight in the refrigerator. Turn the meat once or twice.
Transfer contents to a large skillet or casserole. Add 1/4 cup Madeira and the beef broth. Place a double piece of aluminum foil directly over the meat.
Bring the liquid to a boil, cover with a lid, reduce the heat to a slow simmer and cook for 3-4 hours or until tender. For the last 15 minutes of cooking time, add the remaining 1/4 cup Madeira. Rinse the olives well under water and add for the final 5 minutes.
To serve, transfer the meat to a warm serving platter. Cut into serving portions. Remove the parsley and bay leaves from the stock. Lift out the vegetables and olives and scatter them over the meat. Degrease the stock and spoon some over the meat. Pass the rest in a sauceboat. Serves 6.
Serve with a big red such as a Rhone, Cabernet, Bordeaux, Shiraz or Barolo.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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