Greek Cuisine
Ingredients:
- 2 ½ pound
beef brisket.
- 2 cups low
sodium beef broth.
- 1 pound pearl
onions, peeled and cut off the root end of each.
- 1 Spanish
onion, chopped.
- 2 cloves
garlic, chopped.
- 4 cloves
shallots, diced.
- 3 dried bay
leaf.
- 2 ½ cup
robust red wine (Cabernet Sauvignon).
- 5 tbsp
all-purpose flour (3 tbsp for soup base; 2 tbsp for flouring beef chunks).
- 1 ½ tsp
freshly ground black pepper.
- 1 tsp kosher
salt.
- 3 tbsp olive
oil.
Directions:
- Trim the fat
off the beef brisket, wash and towel dry. Cut into 2 inch chunks and lightly
dust with 2 tbsp flour.
- Coat a 10 inch
skillet with 1 tbsp of olive oil.
- Sear the meat
on all sides until golden brown, about 5 minutes. Set aside.
- Add ½ cup of red
wine to deglaze pan. Set aside liquid.
- Lightly coat
a heavy-bottomed pot with 2 tbsp of olive oil. Place over medium high heat.
- Add onions,
shallots, garlic, and sauté until brown, about 5 minutes.
- Put the deglazing
skillet on medium heat and stir in 3 tbsp of flour, stir constantly until the
flour is cooked.
- Add the
reserved deglazing liquid to the pot.
- Add bay leaf,
2 cups of beef broth, 2 cups of red wine, and 1 cup of water.
- Add beef
brisket chunks. Bring to a boil.
- Reduce heat
to low. Cover and simmer until the meat is tender, about 2 ½ hours and the
liquid has reduced. Stir occasionally.
- Add the pearl
onions. Simmer at low heat until tender, about ½ hour.
- Remove bay
leaf and discard.
- Season stew
with salt and freshly ground black pepper.
- Spoon stew
into bowls. Serve with a slice of toasted bread if desired.