2 lbs flat iron steak or tri tip (Cut into 8 pieces)
Preheat oven to 350
Melt 1 T butter and 1 T olive oil in cast iron pot. Brown meat about 8 min, seasoning with salt and pepper.
Add 1 c finely chopped onion and 1T(at least) finely chopped garlic. Cook, stirring occassionally and add'l 5 min.
Add 1 T flour. Mix well to avoid lumps. Stir in 1 bottle robust red wine. Add 2 bay leaves, couple sprigs thyme, salt and pepper. Bring to boil.
Cover and put in oven. Cook at least 1 1/2 hrs. The longer it cooks the "thicker" the gravy.
Boil 5 oz pancetta in 2 c water for 30 min. Cut into 1 inch by 1/2 inch pieces. Combine pieces with 15 cipollini, 15 cremini shrooms and 15 baby carrots. (We substituted FM carrots and FM oyster shrooms and frozen pearl onions and still fabulous) Add 1 T olive oil, 1/4 c water and dash of sugar, salt and pepper. Bring to boil, cover and cook about 15 min till water about gone. Uncover and cook on high sauteeing until nicely browned, about 4 min.
We serve by putting mashed fingerlings on bottom, then cover with meat and juices, and then veges. GREAT. Pairs well with Chateneuf or other full bodied red. Th Au Bon Climat pinot from picadilly tasting this year went well also. Think hearty. Slice of pan ancienne is also nice side.
2 comments:
Can increase amounts of meat to serve more without having to increase wine. Watch though, b/c gravy will thicken faster with more meat.
I think I will use my new cast iron (enamel coated) dutch oven and try this! I will have to look for flat iron or tri tip though...
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