Braised Beef in Red Wine
1 Spice Trader cinnamon quill
2 bay leaves
2 sprigs fresh rosemary
2 carrots, thinly sliced
1 medium onion, thinly sliced
1 stick celery, thinly sliced
1.5 kilograms of braising beef in one piece (crosscut blade, osso buco, rump etc)
Sea salt and freshly ground back pepper
Place the cinnamon, peppercorns, bay leaves, and rosemary in a small piece of muslin and tie tightly. Put into a non-reactive container with the carrots, onion, celery and wine. Add the beef and marinate for at least 12, but preferably 24 hours – you will need to turn the beef over at least once.
Soak the porcini in 1 cup of boiling water for at least 20 minutes. Drain and reserve the porcini liquid. Remove the beef from the marinade, pat dry and season with salt and pepper.
In a casserole heat the olive oil and brown the beef on all sides. Add the porcini and sauté for a few minutes. Add the marinade, beef stock and porcini liquid to the casserole, bring to a simmer, cover and cook gently for 2 ½ - 3 hours until the beef is tender, turning the meat over halfway through cooking.
Allow the meat to rest for at least 20 minutes before slicing. Discard the muslin bag.
Serve on a bed of creamy
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