Slow Simmered Beef With Potatoes
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
52
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1
Salt3 cloves
Garlic (crushed)2 tbsps
Tomato Paste1 tbsp
Coarse Black Pepper2 cups
Red Wine (dry)3 tbsps
Rosemary (finely chopped)Directions:
1
Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt
2
Place the beef in large Dutch oven with the stock and enough water to just cover
3
Add the onion, bay leaves and 2 cloves of the garlic
4
Bring to a low boil and simmer, partially covered, for 2 hours
5
Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot
6
Add the pepper and wine and cover
7
Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F)
8
Cool and store
9
Reheat over medium heat or in a moderate oven
10
To serve, while the beef is reheating, boil the potatoes until tender and drain
11
Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat
12
Add the remaining clove garlic, stir for minute, then remove the garlic
13
Add the potatoes and crisp a bit
14
Season with salt, pepper and the rosemary