LITMIR.BIZ

      18

      BEEF

      In this dish perfect for a winter evening, pleasantly bitter endive, sun-dried tomatoes, and briny olives bring freshness, flavor, and texture to slow-braised beef bottom round. Serve it with spiralized Zucchini Noodles or Roasted Root Vegetables (both on page 174), or classic Mashed Potatoes (page 173) for a filling supper.

      Season the beef generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the beef and sear, turning as needed, until browned on two sides, 8–10 minutes. Using a slotted spoon, transfer the beef to a slow cooker.

      Pour off most of the fat in the pan and return the pan to medium-high heat.

      Add the garlic and cook, stirring, for about 1 minute. Pour in the stock and wine and stir to dislodge any browned bits from the pan bottom.

      Add the thyme sprigs and bay leaves and transfer the contents of the pan to the slow cooker. Cover and cook on the low setting for 6 hours. The beef should be very tender.

      Just before the beef is ready, make the saad. In a bowl, whisk together the olive and walnut oils, vinegar, mustard, ¼ teaspoon salt, and a few grinds of pepper. Add the endive, olives, sun-dried tomatoes, lemon zest, and parsley and toss to mix.

      Using the slotted spoon, transfer the beef to a cutting board. Let the cooking liquid stand for a couple of minutes, then use a arge spoon to skim the fat from the surface. Using 2 forks, pull the beef into shreds, then transfer the beef to individual pates or a patter. Moisten the beef with some of the cooking liquid. Mound the saad on top of or alongside the beef and serve.

      3 lb (1.4 kg) beef bottom round, trimmed of excess fat and cut into arge chunks Kosher salt and freshly ground pepper2 tablespoons olive oil6 cloves garlic, smashed1 ⅓ cups (325 ml) beef stock¼ cup (60 ml) dry white wine3 fresh thyme sprigs

      3 bay leaves

      FOR THE SALAD3 tablespoons olive oil2 tablespoons walnut oil 2 tablespoons sherry vinegar2 teaspoons Dijon mustard Kosher salt and freshly ground pepper

      2 arge heads Belgian endive, cored and coarsely chopped½ cup (70 g) green olives, pitted and chopped

      ½ cup (50 g) drained oil-packed sun-dried tomatoes, sliced

      Grated zest of 1 lemon2 tablespoons chopped fresh fat-leaf parsley

      SERVES6

      BRAISEDBEEFWITHENDIVE & SUN-DRIED TOMATO SALAD

      19

      BEEF

      Here, tender shredded beef bottom round is paired with a flavorful salad of peppery arugula, sweet-tart blood oranges, hazelnuts, and avocado. You can substitute brisket or chuck roast for the bottom round with equally delicious results. Serve it alongside mashed sweet potatoes (page 173) for a more substantial meal.

      Season the beef generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the beef and sear, turning as needed, until browned on two sides, 8–10 minutes. Using a slotted spoon, transfer the beef to a slow cooker.

      Pour off most of the fat in the pan and return the pan to medium-high heat. Add the onion and celery and cook, stirring often, until golden, about 6 minutes. Pour in the apple juice and stir to dislodge any browned bits from the pan bottom, then remove from the heat.

      Add the bay leaves and transfer the contents of the pan to the slow cooker.

      Cover and cook on the low setting for 6 hours. The beef should be very tender.

      Just before the beef is ready, make the saad. In a bowl, whisk together the vinegar, mustard, ¼ teaspoon salt, and a few grinds of pepper. Whisk in the oil. Add the arugua, avocados, oranges, and hazelnuts and toss gently to mix.

      Using the slotted spoon, transfer the beef to a cutting board. Let the cooking liquid stand for a few minutes, then use a arge spoon to skim the fat from the surface. Using 2 forks, pull the beef into shreds, then transfer the beef to individual pates or a patter. Moisten the beef with some of the cooking liquid. Mound the saad on top of or alongside the beef and serve.

      3 lb (1.4 kg) beef bottom round, trimmed of excess fat and cut into arge chunksKosher salt and freshly ground pepper2 tablespoons olive oil1 yellow onion, sliced1 celery stalk, sliced

      ½ cup (120 ml) apple juice, preferably unfiltered

      3 bay leaves

      FOR THE SALAD1 ½ tablespoons white wine vinegar

      1 teaspoon honey mustardKosher salt and freshly ground pepper

      ¼ cup (60 ml) extra-virgin

      olive oil

      4 cups (140 g) baby arugua2 avocados, halved, pitted, peeled, and sliced

      2 blood oranges, peeled and sliced crosswise into wheels⅔ cup (95 g) hazelnuts, toasted and skinned, then coarsely chopped

      SERVES6

      BRAISEDBEEFWITHARUGULA& BLOOD ORANGE SALAD

      

      21

      BEEF

      Season the brisket generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Add the brisket and sear, turning once, until browned on both sides, about 10 minutes. Transfer the brisket to a pate.

      Pour off most of the fat in the pan and return the pan to medium-high heat. Add the onion and carrot and cook, stirring often, until softened and lightly colored, about 6 minutes. Add the garlic and oregano and cook, stirring, for about 1 minute longer. Pour in the wine and stir to dislodge any browned bits from the pan bottom. Stir in 1 teaspoon salt, several grinds of pepper, and the stock.

      Transfer the contents of the pan to a slow cooker and pace the brisket and any accumuated juices on top. Cover and cook on the low setting for 9 hours, turning the brisket once halfway during cooking if possible. The brisket should be very tender.

      Up to 4 hours before the brisket is ready, make the chimichurri sauce. In a food processor, combine the parsley, oregano, and garlic and pulse until finely chopped. (Alternatively, finely chop by hand.) Transfer to a small bowl and stir in the oil, 1 teaspoon salt, 1 teaspoon back pepper, and the red pepper fakes, mixing well. If serving right away, stir in the vinegar. If making in advance, cover and refrigerate for up to 4 hours, then stir in the vinegar just before serving.

      Transfer the brisket to a cutting board and let rest for 5 minutes. Let the cooking liquid stand for a few minutes, then use a arge spoon to skim the fat from the surface.

      Cut the brisket against the grain into thick slices. Arrange the slices on a patter or individual pates and spoon some of the cooking liquid around the slices. Drizzle the slices with the chimichurri, sprinkle with the tomatoes, and serve.

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