here’s comes the beef-slow (oven) braised beef with red wine, mushrooms, and thyme

when i went to our local butcher shop for a grass fed tri-tip roast today, all they had was a “mock tender“-which i had to look up-this is what i found out: this cut is often sold as a roast and is the cone shaped muscle next to the top blade in the beef chuck primal- the meat can be quite tough so it is best when it is braised, and alternate names for it include: medallion pot roast, fish muscle, and fillet roast–after doing the research, i decided to cut the “roast” up in thick slices and oven braise it in red wine- the results were-well, …..delicious!

sliced beef (2 inches thick each)1 onion (medium, yellow)
  • 1-2 cloves garlic finely minced
  • 1 medium onion (white or yellow)
  • a few sprigs of fresh thyme
  • 1 1/2 pound grass fed “mock tender” {or beef for pot roast}
  • 10-15 mushrooms
  • 1-2 roma (ripe) tomatoes
  • 3-4 carrots
  • 1/2 cup good red (preferably bordeaux) wine
  • olive oil (1-2 tbsp)
  • 1 tsp paprika
  • sea salt, cracked pepper-to taste
1. finely cube the onion, mince the  garlic, and sautee them in a heavy pan with 1/2 of the olive oil for a minute or two on high heat before adding the beef (which has been cut in 1 and 1/2 to 2 inch thick slices), sea salt, & pepper. sear the beef on both sides on high heat, then remove and transfer everything to a deep baking dish (unless you are using a dutch oven, which is best).
2, sautee the mushrooms & carrots (cut to about the same size)  on high heat with the remaining oil and paprika for about 2 minutes, then add the wine and allow it to reduce for about 3-5 minutes.
3. add the vegetable mixture to baking dish (over the beef). top this with the chopped tomatoes, a touch of sea salt, pepper, and fresh thyme to taste, then cover with the lid (or foil). place the baking dish or dutch oven in a 375 degree oven and cook (braise) for at least 1 and  1/2 hours (up to 3 hours). 
thyme & garlic

mushrooms and carrots being sauteed with paprika
ready for the oven

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