RCI-SP.004.0125.001
Daube of Beef with Dried Mushrooms
Dried Mushrooms are worth their weight in gold for all the flavor they contribute. The prices vary according to season and variety. South American Mushrooms are generally the least expensive and cepes the most expensive.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 unit
- 2 unit
- 1 unit
- 4 unit
- 2 cup
- dried porcini Mushroom1 oz
- Beef rump roast3 lbs
- 3/4 cup
- fresh Mushroom1/2 lbs
- 1 tbsp
Method
1
Roughly chop the carrot, celery stalk, and onion into large pieces, and peel and crush the garlic cloves. Rehydrate the dried mushrooms by soaking them in warm water for 20 minutes, then drain and reserve the soaking liquid.
25 minutes
2
Heat a heavy-bottomed Dutch oven or casserole over medium-high heat and sear the beef pieces in batches until deeply browned on all sides. Remove the browned beef and set aside.
15 minutes
3
In the same pot, sauté the chopped carrot, celery, onion, and garlic over medium heat until softened and lightly golden. Stir frequently to lift any browned bits from the bottom of the pot.
8 minutes
4
Return the seared beef to the pot and pour in the red wine, beef broth, and strained mushroom soaking liquid. Add the rehydrated mushrooms, bring the mixture to a boil, then reduce the heat to a low simmer.
10 minutes
5
Cover the pot tightly and braise the stew over very low heat, or in a preheated oven at 325°F (160°C), until the beef is completely tender and falling apart. Check occasionally and add a splash of broth if the liquid reduces too much.
150 minutes
6
Remove the beef and vegetables from the pot using a slotted spoon and set aside. Skim any excess fat from the surface of the braising liquid.
5 minutes
7
Whisk the potato starch with a small amount of cold water to form a smooth slurry, then gradually whisk it into the simmering braising liquid. Stir continuously over medium heat until the sauce has thickened to a glossy, coating consistency.
5 minutes
8
Return the beef and vegetables to the thickened sauce and gently heat through for a few minutes. Taste and adjust seasoning before serving the daube hot.
5 minutes