I recently made a delicious braised beef dish in my sunshine yellow pot. I made it up on the spot, using what I happened to have on hand. As a result, know you can change this recipe up very easily by using a different cut, or even a completely different kind of meat. I used a very inexpensive cut of beef. The wonder of braising is this method of cooking turns potentially tough cuts of meat into tender, juicy delights. Different vegetables could be easily substituted as well.
Here’s your list of ingredients:
1 clove of garlic, smashed
Beef chuck, center cut steak, bone-in (about 2 pounds), trimmed of excess fat and cut into large pieces
Salt and pepper
Red wine, a goodly glug
28 oz. can of Italian whole plum tomatoes in tomato puree
Oregano, thyme and rosemary, about 1/2 tsp. each
Fingerling potatoes, cut into chunks
Sweet onions, cut into chunks
Artichoke hearts, quartered (I used canned this time, though I’ve used fresh before and like them even better)
Let's get started:
Preheat the oven to 350.
(This dish does take about 1 1/2 hours in the oven, so plan accordingly.)
When both sides of the meat are done browning, add a nice healthy dose of red wine….about 6 oz….at least. Let the wine cook down, before adding the can of tomatoes. I always splurge here and buy a can of imported Italian tomatoes. I honestly think they taste better and are so worth the extra pennies. It is always my preference to use fresh herbs, but I didn’t happen to have any on hand. As a result, I used dried oregano, thyme and rosemary; about ½ tsp of each.
You’ve got time on your hands now, so you may as well pour yourself a glass of whatever wine you poured into the pot. For me, in this case, it was a Grenache-Syrah combo. Whip up a quick salad, slice some crusty bread and dinner will be on the table soon.
Over the next hour, you will slowly come to realize the kitchen; nay the entire house smells wonderful. It means dinner is almost ready. After 1 ½ hours in the oven, take a peek. If the meat is tender enough to cut with a fork, ring the dinner bell. If not, put it back in for another 30 minutes. Buon appetito!
Have I told you how much I love my yellow pot?