This is a particularly tasty and practical stew.
Everyone loves the rib-sticking goodness of old-fashioned braised meats. This is a particularly tasty and practical stew.
2 stalks celery, chopped
2 pieces carrot, peeled and chopped
2 pieces onion, peeled and chopped
1 head garlic, split in half
1 cup madeira wine
1 cup port wine
1 kilo beef, use U.S. Beef Chuck Eye Roll
2 cups flour
1/4 cup olive oil
150 grams pork, (use pork liempo (pork belly)), chopped (optional)
5 sprigs thyme leaves
5 sprigs fresh rosemary
5 cups beef stock
1 table spoon cornstarch
1/2 table spoon butter
Mix vegetables and wines. Marinate chuck eye roll in the mixture for 24 hours, turning every 6 hours, if necessary.
Remove meat from liquid; pat dry. Strain marinade, reserving vegetables and liquid. Cut meat into large 1 1?2-inch cubes. Season meat with salt and pepper, and dredge lightly in flour, shaking off any excess.
In a heavy-bottomed sauté pan, heat up olive oil. Sauté meat without overcrowding pan, until brown on all sides. Meanwhile bring marinade to a boil; skim off impurities.
Add drained vegetables to meat and sauté a little longer.
Add skimmed marinade liquid to pan with the meat and vegetables, liempo, orange zest, and herbs. Scrape up any bits at the bottom. Simmer slowly for 1 hour, skimming the surface often.
Preheat oven to 325°F.
Add beef stock to pan and transfer to oven. Cook for 2 hours or until very soft. Remove meat from liquid and keep warm.
Strain cooking liquid, pushing on the vegetables to extract as much of their essence as possible. Return liquid to fire and simmer over medium heat for 30 minutes, skimming often. Add the cornstarch dissolved in a little cold water. Simmer for 3 minutes and strain again; finish the sauce with the cold butter.
Carefully sauce the meat and serve with roasted vegetables, potato puree, or buttered rice.
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