Читать книгу Everyday Slow Cooking - Kim Laidlaw - Страница 19

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