Wine Braised Beef w/ Mushrooms
Ingredients:
5lbs Chuck Roast,
cut into 3-4 inch pieces
2 Tbsp Olive Oil
Generous amounts
of kosher salt and pepper
1 Medium onion,
finely diced
2 Large carrots,
peeled and finely diced
2 Bay Leaves
4 Garlic Cloves,
smashed
2 Tbsp Tomato
Paste
3 Tbsp flour
1 lb. Crimini
Mushrooms
3 Cups Light red
wine (like a pinot noir)
3 Sprigs Fresh
Thyme
Directions:
Preheat
oven to 350°F.
Pat
dry meat and generously salt and pepper all sides.
In a
large braiser or Dutch oven,
heat oil until shimmering. In small batches, brown all sides of the meat. About
2 minutes per side. Set meat aside.
Reduce
heat to medium low and add onions, carrots and bay leaves. Saute until carrots
and onions are just tender, about 5 minutes. Add garlic and cook for 2 more
minutes.
Stir
in tomato paste. Sprinkle the mixture with flour and stir until absorbed.
Slowly stir in the wine and add the mushrooms.
Place
the meat back to the braiser in a single layer. The meat should sit just above liquid
line. For a good braise, you don't want it fully immersed in the liquid. Tuck
the thyme between pieces of meat and bring the dish to boil. Cover and place in
preheated oven. Cook for 2 ½ -3 hours. Meat should gently fall apart with a
fork when done.
Serve
in a shallow bowl over a bed of creamy mashed potatoes and
alongside some hearty vegetables.
https://themodernproper.com/wine-braised-beef-with-mushrooms
Apple Cider Pork Chops
Ingredients:
2 Tbsp Olive Oil
6 Boneless Pork
Loin Chops (6-8 ounces each) about ¾ inch thick
1 Garlic Clove,
minced
1 Tbsp Dijon
Mustard
1 Tsp Honey
½ tsp Apple Pie
Spice
½ tsp coarsely ground
pepper
1/4 tsp dried thyme
1/4 tsp salt
1 Cup Apple Cider
1 Tbsp plus 1 Tsp
cornstarch
2 Tbsp water
Minced Parsley
Directions:
In a large skillet,
heat olive oil over medium heat. Brown pork chops on both sides.
Meanwhile, in a small
bowl, combine next seven ingredients; stir in apple cider.
Pour over pork chops.
Reduce heat to medium-low; cook, covered, until a thermometer inserted into
chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5
minutes.
In a small bowl, mix
cornstarch and water until smooth; stir into cider mixture in skillet. Return
to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Pour over chops; sprinkle with fresh parsley.
Cooking Tips:
Make a couple of crosswise slices just barely through the
outer layer of fat, and pork chops will be less likely to curl when cooking.
Braised Chicken Thighs and Apples
Ingredients:
8 bone-in chicken thighs (2 to
2 1/2 pounds)
Kosher Salt and fresh ground
pepper
2 Tbsp Vegetable Oil
2 Tbsp Fresh Thyme Leaves
1 Bunch Leeks (White &
Green parts) Halved lengthwise & sliced
¼ Cup Dry White Whine
1 Cup Low Sodium Chicken Broth
½ Cup Apple
Cider
2 Tbsp Unsalted
Butter, at room temp
2 Tbsp Flour
Directions:
Preheat the oven to 425 degree F.
Sprinkle the chicken generously with salt and pepper. Heat the oil in a large,
deep ovenproof skillet over medium-high heat. Place the chicken in the skillet
skin-side down and cook, flipping once, until golden on both sides. Transfer to
a plate.
Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.
https://www.foodnetwork.com/recipes/food-network-kitchen/braised-chicken-thighs-and-apples-5496986
