While I'm an Easter-kinda-bunny, I have many friends and coworkers who celebrate Passover during this portion of the year. And while Sader kicked off last night, I couldn't help but share this delicious Passover-friendly recipe from Executive Chef Todd Aarons of Tierra Sur Restaurant (and naturally a WinoBee-friendly pairing to accompany it) because it looks too delicious to only enjoy one time during the year.
Braised Beef Shoulder
Ingredients:
Directions:Preheat oven to 325F. Add all marinade ingredients to a pot and bring to a boil. Simmer to reduce by a quarter. Let cool and place roast inside marinade, refrigerate for at least 24 hours, turning at 12 hours. Dry the meat from marinade and liberally season with sea salt and black peppercorn. Reserve the marinade. Inside your roasting pot heat up the olive oil and add the beef. Sear all sides of the roast until you reach a deep rich brown color. Remove roast to a separate plate. Add your aromatics to the render beef fat left in the pot and sauté until lightly browned and translucent. Add the tomato paste and continue to cook until the tomato turns a rich brown color. Nestle roast back into the vegetables. Strain reserved marinade over
- 4-5 lb. piece of boneless beef shoulder, tied with butcher string to make it a more uniform shape
- 4 cups red wine such as Baron Herzog Merlot
- 8 crushed black peppercorns
- Shallots, sliced
- Bay leaves
- sprigs thyme
- 2 cloves garlic
- 1 carrot
- ¼ cup brandy
- celery stalks cut into ¼ inch pieces
- 2 medium Spanish onions julienned
- cloves garlic sliced
- ¼ cup tomato concasse or 2 tablespoons tomato paste
- bouquet garni of ; thyme sprigs, parsley, bay leaf, and outer leek leave tied into a bundle
- 3 Tablespoons olive oil
- Sea salt and coarsely ground black peppercorns
- Strained cooked marinade plus 3 cups red wine
- Broth to cover 1/3 of beef roast
- Red wine vinegar
- Salt and pepper to taste
Directions:Preheat oven to 325F. Add all marinade ingredients to a pot and bring to a boil. Simmer to reduce by a quarter. Let cool and place roast inside marinade, refrigerate for at least 24 hours, turning at 12 hours. Dry the meat from marinade and liberally season with sea salt and black peppercorn. Reserve the marinade. Inside your roasting pot heat up the olive oil and add the beef. Sear all sides of the roast until you reach a deep rich brown color. Remove roast to a separate plate. Add your aromatics to the render beef fat left in the pot and sauté until lightly browned and translucent. Add the tomato paste and continue to cook until the tomato turns a rich brown color. Nestle roast back into the vegetables. Strain reserved marinade overthe roast while pot is on a medium flame. Add the new wine and simmer until all alcohol has dissipated. Pour in broth to cover at least 1/3 the roast. Add your bouquet garni bundle and cover with a piece of parchment paper then place lid over pot. Place pot into preheated oven and continue to cook for approximately 2 hours. Check doneness with a wooden skewer. You should be able to pierce meat and easily pull out skewer. If it is not ready continue to cook and check at 45 minute intervals. Serves 6.
WinoBee's Party Pairing
Pair this meal with a bottle of 2008 Herzog Special Reserve Cabernet Sauvignon, Zinfandel and Syrah blend. Its elegant dark ruby colors lures the eye and its deep tannins are apparent on the upfront. It will open up on the palate with hints of toasted oak, plum, currant and dates. And did I mention its kosher?
Cost: $36/bottle
Where to Buy: Herzog Cellar Wines
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