Red Wine Braised Beef Shanks With Mushrooms And Basil Mashed Potatoes Food

RED WINE BRAISED BEEF SHANKS

Steps:

• Heat a large Dutch oven over medium high heat.
• Season shanks all over with the Bayou Blast (see NOTE) and brown in Dutch oven about 3 to 4 minutes per side (if using a pressure cooker, you can use a large skillet for the next couple of steps); remove to a plate.
• Add onion, celery, carrots, and mushrooms to Dutch oven (or skillet) and cook, stirring occasionally, until vegetables are soft and begin to caramelize, about 10 minutes.
• Add garlic, bay leaves, thyme, and rosemary; cook 2 minutes.
• Add red wine and stir well, scraping the bottom of the pan to loosen any bits that have stuck (if using the pressure cooker, pour everything in the skillet into the pressure cooker at this time).
• Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper flakes, salt and pepper; stir well to combine.
• Return shanks, and any accumulated juices, to the Dutch oven or pressure cooker; cover and bring to a boil.
• Lower heat to a simmer and cook for 5 hours in the Dutch oven, stirring occasionally (1 1/2 hours in the pressure cooker).
• Taste and adjust seasonings and serve.
• NOTE: Emeril gives this recipe for his creole Essence: 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme (Bayou Blast lists the following ingredients: salt, paprika, garlic powder, cayenne pepper, ground black pepper, mustard powder, fresh lemon peel, and other spices).

BRAISED BEEF AND RED CHILES

Steps:

• Add the chiles and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)
• Preheat the oven to 275 degrees F.
• Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chile powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.
• Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 1/2 to 3 hours.
• Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.

BRAISED BEEF SHANKS

Steps:

• Preheat the oil to 350 degrees F in the fryer.
• In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.

RED WINE BRAISED BEEF SHANKS WITH ROASTED GARLIC MASHED POTATOES

Steps:

• If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking.
• Season the beef shanks with salt and pepper.
• Dredge the beef shanks in the seasoned flour, coating each side completely.
• When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides.
• Remove the shanks and set aside.
• Add the onions to the pan and saute for 2 minutes.
• Season with salt and pepper.
• Add the celery, carrots and parsnips, and continue to saute for 1 minute.
• Season with salt and pepper.
• Stir in the garlic and herbs.
• Cook for 1 minute.
• Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
• Add the stock and mushrooms.
• Bring the liquid up to a boil and reduce to a simmer.
• Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone.
• You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven.
• Season with salt and pepper if needed.
• If sauce is not thick enough, add cornstarch mixed with sauce from stew.
• About half an hour before you are ready to serve, make the potatoes.
• Boil and drain the potatoes.
• Add seasonings and butter, then about 1/3 c half and half.
• Mash to desired consistency, adding more cream as necessary.
• To serve, mound garlic mashed potatoes in the center of the plate.
• Lay a beef shank beside the potatoes and spoon some of the gravy over the top.
• Sprinkle with parsley and serve.

BEEF BRAISED WITH RED WINE AND MUSHROOMS

Steps:

• Combine porcini mushrooms and 1 cup boiling water in a small bowl. Let stand 30 minutes. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms, set aside.
• Sprinkle beef with sapt and pepper. Heat oil to med high in a large dutch oven. Add 1/2 the beef to pan, saute 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon, place in a bowl. Repeat with remaining beef.
• Add onions to pan, saute 3 minutes or until lightly browned. Add cremini or button mushrooms and carrot. Saute 3 minutes until mushrooms are tender. Add beef, porcini mushrooms and liquid, some salt and pepper, broth and next 4 ingredients (through bay leaves). bring to a boil, cover and reduce heat.
• Simmer 1 1/2 hours until beef is tender, uncover for an additional 20 minutes.
• Combine 1 tbs water and cornstarch in a small bowl, add to pan. Bring to a boil until liquid thickens. Discard thyme sprigs and bay leaves.