Sobre esta receta

Un clásico francés atemporal que transforma el humilde chuck de res en algo profundamente lujoso. Cocido lentamente en una botella completa de vino de Borgoña con lardon ahumado, champiñones terrosos y cebollas perla dulces, este plato construye capa tras capa de sabor rico y sabroso. Es un proyecto de fin de semana que vale cada minuto — y sabe aún mejor al día siguiente.

Instrucciones

1. 1

   Pat the beef chuck cubes very dry with paper towels — this is essential for a good sear. Season generously on all sides with kosher salt and black pepper.

2. 2

   Preheat your oven to ![325°F]. Heat 2 tablespoons of olive oil in a large Dutch oven over ^[medium-high heat] until shimmering. Working in 2–3 batches (do not crowd the pan), sear the beef chuck cubes on all sides until deeply browned, about 3–4 minutes per side. Transfer each batch to a plate and set aside.

3. 3

   Reduce heat to ^[medium]. Add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped yellow onion, medium carrots, and celery. Cook, stirring occasionally, until softened and lightly golden, about 5–6 minutes.

4. 4

   Add the garlic smashed and tomato paste. Stir and cook for 2 minutes until the tomato paste darkens slightly and coats the vegetables.

5. 5

   Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

6. 6

   Pour in the entire bottle of dry red wine burgundy, pinot noir, other full-bodied red, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Add the beef stock and bouquet garni. Return the seared beef chuck (and any resting juices) to the pot. The liquid should nearly cover the beef chuck — add a splash more stock if needed.

7. 7

   Bring to a gentle simmer on the stovetop, then cover with the lid and transfer to the oven. Braise for 2.5 to 3 hours, until the beef chuck is completely fork-tender and the sauce has thickened. Check once or twice during cooking to ensure it's at a gentle bubble — not a rolling boil.

8. 8

   About 30 minutes before the beef chuck is done, cook the garnish. In a large skillet over ^[medium heat], cook the bacon pieces until crispy and the fat has rendered, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.

9. 9

   Add 1 tablespoon of butter to the bacon fat in the skillet. Add the pearl onions and granulated sugar. Cook over ^[medium heat], stirring occasionally, until golden and caramelized, about 8–10 minutes. Remove and set aside.

10. 10

    In the same skillet, add the remaining 1 tablespoon of butter over ^[medium-high heat]. Add the mushrooms in a single layer (work in batches if needed) and cook undisturbed for 3–4 minutes until golden, then toss and cook another 2 minutes. Season with kosher salt and black pepper.

11. 11

    When the beef chuck is done, remove the Dutch oven from the oven. Discard the bouquet garni. Using a slotted spoon, transfer the beef chuck pieces to a clean plate. Strain the braising liquid through a colander into a bowl or large saucepan, pressing on the vegetables to extract all the sauce. Discard the cooked vegetables.

12. 12

    If the sauce seems thin, simmer it on the stovetop over ^[medium heat] for 5–10 minutes until it coats the back of a spoon. Taste and adjust seasoning with kosher salt and black pepper.

13. 13

    Return the beef chuck to the Dutch oven (or a serving vessel). Add the caramelized pearl onions, sautéed mushrooms, and crispy bacon. Pour the strained, reduced sauce over everything and gently stir to combine. Warm over ^[low heat] for 5 minutes to meld the flavors.

14. 14

    Ladle into shallow bowls or onto plates. Garnish generously with fresh chopped flat-leaf parsley. Serve with buttered egg noodles, creamy mashed potatoes, or crusty bread to soak up the sauce.