Tune in to Food Friday this week, when Café Adam's Chef Adam Zieminski will join us in the studio to talk about the best ways to cook fresh, local foods!
Red Wine & Soy-Braised Beef Shoulder
Ingredients
3 pounds braising beef, chuck, shin or top round
4 cups red wine
½ cup hoisin sauce
¼ cup soy sauce
¼ cup sesame oil
2 carrots, large chunks
2 celery, large chunks
2 onions, large chunks
1 tablespoon black pepper
8 cups veal or beef broth
½ cup flour
8 cloves garlic
3 bay leaves
3 sprigs thyme
½ cup tomato paste
2 tablespoons salt
Preparation:
1. Sear seasoned beef in a large two handled braising pan on all sides.
2. Add vegetables and spices and continue browning.
3. Add all of the liquids and tomato paste, stir in flour avoiding lumps.
4. Braise in the oven for 2-3 hours or until liquid thickens and meat is tender.
Serves 5-6
*Try this recipe with Mashed Local Celery Root!
