CookEat Recipe
Beef Braised with Tomato and Dried Mushrooms
A thick piece of beef started in a gentle simmer, then finished over pancetta and vegetables with tomato and dried mushrooms in strained juices.
Method
Steps
Step 1
Gather the ingredients: 600 g boneless beef suitable for slow cooking, in one short thick piece; About 1½ litres water for the first simmer, plus extra as needed; 50 g pancetta, finely chopped; 1 small onion, finely chopped; 1 celery stalk, finely chopped; 1 small carrot, finely chopped; 25 g butter; Salt and black pepper; A small pinch mixed ground spices, such as nutmeg and clove; 200 ml plain tomato purée; 15 g dried porcini mushrooms; About 300–500 ml of the beef cooking broth, added as needed.
Step 2
Put the beef in a snug pot, cover with about 1½ litres water, bring to a gentle simmer and skim off any foam. Simmer for about 45–60 minutes to start cooking it, then lift it straight into the prepared casserole in the next step. Reserve the broth. Continue cooking immediately; do not cool or store the partially cooked beef.
Step 3
While the beef simmers, finely chop the pancetta, onion, celery and carrot. Put them in a heavy casserole with the butter, add the hot partly cooked beef on top and season with salt, pepper and the small pinch of spices. Cook gently for about 10–15 minutes until the chopped mixture has softened and rendered its fat, turning the beef occasionally.
Step 4
Add the tomato purée and enough reserved hot broth to keep a small amount of braising liquid around the meat. Cover and simmer very gently for about 1½–2 hours, turning occasionally and adding broth as needed, until the beef is fully tender and at least 74°C in the centre. Meanwhile soak the dried porcini in warm water for 20 minutes, then lift out, rinse away any grit and chop; discard the soaking water.
Step 5
Lift out the beef, strain the sauce and skim off excess fat. Return the sauce and beef to the casserole with the soaked mushrooms and simmer for another 15–20 minutes. Slice the meat and serve with the mushroom sauce. For the paste alternative, replace the tomato purée with about 1½ tablespoons plain tomato paste dissolved in 200 ml of the reserved broth.
Step 6
If keeping any cooked beef or broth, divide into shallow containers and refrigerate promptly within 2 hours at 4°C or colder. Use within 2–3 days and reheat leftovers to at least 74°C.
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