View source for Braised Beef Maitre Menan



== Description ==
The [[Beef]] for this richly aromatic dish must be marinated for 48 hours, so start preparations 2 or 3 days before you plan to serve it. Naturally, this is wonderful dish for reheating, with only the [[potato]]es cooked at the last minute. Servers 6 person.

== Ingredients ==
* 3 pounds [[Beef]] chuck roast, rolled and tied
* 5 cups Jordan [[Cabernet Sauvignon]]
* 2 [[carrot]]s, peeled and diced
* 1 large [[yellow onion]], roughly chopped
* 2 sprigs [[thyme]]
* 2 sprigs [[marjoram]]
* 1 whole head [[garlic]], unpeeled, root removed, cut in half
* 2 pounds [[Veal]] knuckles (or 1 pound sliced [[Veal]] shanks)
* [[kosher salt]] and freshly ground [[pepper]]
* 3 tablespoons [[peanut oil]]
* 5 cups homemade [[veal stock]], or
* frozen concentrated [[veal stock]] diluted with [[water]]
* 1 to 2 tablespoons [[tomato]] paste
* 1 [[bouquet garni]] (see below)
* 1 to 2 tablespoons [[sherry vinegar]]
* 2 tablespoons [[butter]]
* 2 tablespoons [[cornstarch]], mixed with a little cold [[water]]
* Boiled [[potato]]es
* Chopped [[parsley]]
* --- [[bouquet garni]]:
* 3 sprigs [[parsley]]
* 2 sprigs [[thyme]]
* 2 sprigs [[marjoram]] or [[oregano]]
* 2 [[bay leaf|bay leaves]]
* 2 small, leafy [[celery]] ribs

== Procedures ==
# Bind all ingredients together with kitchen string.
# Place the [[Beef]] in a large ceramic or stainless steel bowl. Add the [[carrot]]s, [[onion]]s, [[thyme]], [[marjoram]], and [[garlic]]. Pour in the [[red wine]]. Cover bowl with plastic wrap and refrigerate for 48 hours, turning meat occasionally.
# Preheat oven to 400&nbsp;°F. Put [[Veal]] knuckles in a roasting pan and roast, turning to brown on all sides, about 30 minutes.
# Remove [[Beef]] from marinade, pat dry with paper towels, and season liberally with [[salt]] and [[pepper]]. Heat the [[oil]] in a large, heavy pot equipped with a cover over medium-high heat. Add the [[Beef]] and brown on all sides, turning as it browns, about 15 minutes. Remove [[Beef]] from pot and reduce heat to medium. Add the drained, marinated vegetables, except the [[garlic]]. Cook, stirring occasionally, until caramelized, about 15 minutes.
# Return [[Beef]] to the pot with vegetables. Add [[Veal]] knuckles, wine marinade, [[garlic]], [[veal stock]], [[tomato]] paste, and [[bouquet garni]]. (Liquid should cover meat by 1 or 2&nbsp;inches.) Bring to a boil over medium-high heat, then reduce heat to low, cover pot and simmer, turning [[Beef]] occasionally, until meat is easily pierced with a fork, about 3 hours.
# Remove [[Beef]] and set aside. Increase heat to medium and simmer broth to concentrate flavors and reduce volume, 15 to 20 minutes. Remove and discard [[Veal]] knuckles, [[garlic]] and [[bouquet garni]]. Strain broth through a fine sieve into a bowl and skim off fat; then return liquid to rinsed pot. Stir in [[sherry vinegar]] and [[butter]] to balance flavors. Taste sauce, and adjust seasoning with [[salt]] and [[pepper]]. Bring to a simmer and add [[cornstarch]] mixture, stirring until it thickens, about 30 seconds. Remove strings from [[Beef]], cut meat into thick pieces and return to sauce to heat through. Serve with boiled [[potato]]es and garnish with [[parsley]].
[[Category:Beef Recipes]]
[[Category:Bouquet garni Recipes]]
[[Category:Cabernet Sauvignon Recipes]]
[[Category:Jordanian cuisine]]
[[Category:Meat Recipes]]
[[Category:Jordanian cuisine]]

[[Category:Kosher salt Recipes]]
[[Category:Marjoram Recipes]]
[[Category:Oregano Recipes]]
[[Category:Peanut oil Recipes]]