Braising

• 1 tbsp Olive oil, standard (not Blue Rock)
• 2 1/2 lbs. Chuck flap, boneless
• 2 each Onions, peeled and chopped
• 4 each Carrots, peeled, ½ inch rounds
• 3 each Celery, chopped
• 1 head Garlic, whole, cut in half
• 2 each Bay leaf
• 1 tbsp Black peppercorn
• 1 stem Thyme, fresh
• 1 stem Rosemary, fresh
• 1 btl Red wine, Baby Blue
• 25 ounces. Beef stock

Preparation

1. Gather all ingredients and equipment prior to beginning the recipe.
2. Place the beef stock in a large pot over a high heat. Bring to a boil.
3. Place a skillet over a high heat. Add olive oil.
4. When the oil begins to smoke, add the onions. Cook the onions on high allowing to char and stirring frequently.
5. In a separate skillet on high heat, prepare the carrots and celery using the same procedure as the onions.
6. Continue cooking the mire poix (carrots, onions, celery) for approximately 15 minutes allowing the mire poix to caramelize.
7. While the mire poix is cooking, place equal parts of the garlic, bay leaf, peppercorn, thyme, and rosemary into a large Dutch oven or hotel pan.
8. Deglaze the vegetable pans with the red wine; reduce by half. Transfer to the pan.
9. Add the hot beef stock.
10. Sear the beef on all sides placing in the braising liquid.
11. Place in a 350-degree oven braising for 5-6 hours. Cover with foil.
12. Remove pan from oven checking beef for softness at 5 hours accessing if more time is needed.
13. Remove from oven allowing it to cool slightly, about 30 minutes.
14. Gently remove beef from braising liquid placing altogether in one pan. Allow to cool for one hour in the refrigerator. Cover with plastic wrap, or foil, and leave two corners open for air to flow through.
15. Strain the braising liquid through a China cap, discarding the vegetables.
16. Refrigerate the beef and liquid separately overnight.
17. The next day, remove the fat from the top of the braising liquid, discard.
18. Remove the beef from the pans portioning into 3 ounces pieces.

Red Wine Reduction (if needed)

Reduction

• • 1/2 tbsp Olive oil, standard (not Blue Rock)
  • 1 each Onions, peeled and chopped
  • 2 each Carrots, peeled, ½ inch rounds
  • 1 1/2 each Celery, chopped
  • 3 cloves Crushed Garlic
  • 1 each Bay leaf
  • 1/2 tbsp Black peppercorn
  • 1 stem Thyme, fresh
  • 1 stem Rosemary, fresh
  • 1 bottle Baby Blue Cabernet Blend
  • 2 pinches Himalayan salt
  • 2 pinches Pepper

   
  Preparation

  1. Gather all ingredients and equipment prior to beginning the recipe.
  2. Place a skillet over high heat and add olive oil.
  3. When the oil begins to smoke, add the onions, cook the onions on high, allowing to char and stirring frequently. Add the crushed garlic. Season with 1 pinch of salt and 1 pinch of pepper.
  4. In a separate skillet on high heat, prepare the carrots and celery using the same procedure as the onions. Season with 1 pinch of salt and 1 pinch of pepper.
  5. Continue cooking the vegetables (carrots, onions, celery) for approximately 15 minutes allowing the vegetables to caramelize; brown with some charred pieces.
  6. Add the bay leaf, thyme, rosemary and red wine over high heat. Bring to a boil, reducing by half.
  7. Place all the vegetables in a pot. Add the beef braising liquid to the pot.
  8. Bring to a boil. Reduce by half.
  9. Taste for seasoning. If needed, add a touch of salt and pepper.