Beef Braised in Red Wine With Chinese Mushrooms
Updated January 31, 2023
Phil Kline for The New York Times
- Total Time
- 6 hours
- Rating
- Comments
- Read comments
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Ingredients
2 to 2 ¼ pounds tri-tip or other cut of sirloin, chuck or rump, in one piece
2 cups red wine
12 large dried Chinese black mushrooms
3 tablespoons soy sauce
2 tablespoons extra virgin olive oil
2 carrots, finely chopped
2 celery stalks, finely chopped
1 large onion, finely chopped
3 garlic cloves, finely chopped
4 thyme sprigs
1 tablespoon red wine vinegar
Salt
pepper
Nutritional analysis per serving (4 servings)
21 grams carbs; 152 milligrams cholesterol; 558 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 1 gram trans fat; 6 grams fiber; 1358 milligrams sodium; 57 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the beef and the wine in a bowl that will hold them comfortably. Place the mushrooms in a 1-cup measuring cup, fill the cup with boiling water, and allow to steep 10 minutes. Transfer mushrooms to the bowl with the meat, and strain the mushroom liquid into bowl. Stir in the soy sauce. Cover and marinate at room temperature 2 to 3 hours.
- Step 2
Heat oven to 300 degrees. Remove the meat from the marinade and pat it dry on paper towels. Warm the oil in a 4-quart casserole on medium-high heat. Lightly brown the meat. Remove and lower the heat. Add the carrots, celery, onion and garlic and sauté until soft. Add the thyme, the marinade and the mushrooms and cook on high 8 to 10 minutes, until reduced by about half. Return the meat to the pan, cover and bake about 2 ½ hours, until fork-tender.
- Step 3
Stir in the vinegar and season with salt and pepper. Remove the thyme. Cut the meat in thick slices and arrange on a platter with the mushrooms. Spoon on the sauce or serve it in a separate bowl.
Private Notes
Comments
I've used dried shiitake mushrooms, half the recipe and worked out beautifully. Accompanied with sliced tomatoes, radishes and red onion (always good with beef) in balsamic/ lemon vinaigrette and was very happy. Had toasted baguette for the starch needed. May use polenta next time.
This turned out really well, with a minimum amount of effort. I used fresh shiitakes, so I skipped that step, but did everything else as per the recipe with a trip tip roast. We had it over egg noodles and it was a nice, comfortable Sunday dinner.
This turned out really well, with a minimum amount of effort. I used fresh shiitakes, so I skipped that step, but did everything else as per the recipe with a trip tip roast. We had it over egg noodles and it was a nice, comfortable Sunday dinner.
This was a very nice roast. I used a chuck roast and for the wine—some Chianti we had leftover from the night before. Made it just as described. The sauce is not too sweet but rich and rewarding. Will definitely be making this again. Really great comfort food, but also could see serving this up for dinner with friends.
I've used dried shiitake mushrooms, half the recipe and worked out beautifully. Accompanied with sliced tomatoes, radishes and red onion (always good with beef) in balsamic/ lemon vinaigrette and was very happy. Had toasted baguette for the starch needed. May use polenta next time.