Description
This dish is very versatile and turns lesser cuts of meat into something worthy of company. A hit of orange and a bit of tarragon make it special without being too fancy.
Scale
Ingredients
- 1/2 teaspoon fennel seeds
- 4 tablespoons all-purpose flour, divided (gluten-free flour or cornstarch can be used)
- 2 tablespoons olive oil
- pinch of fine sea salt
- freshly ground pepper
- 3 1/2 to 4 pounds short rib roast (rump roast or other solid cut works well)
- 2 strips bacon chopped or 2 ounces cubed pancetta
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 4 cloves garlic, smashed
- 1 tablespoon red wine vinegar (raspberry balsamic works nicely)
- 2 1/2 cups fruity red wine (Baco Noir is good)
- 3 sprigs fresh thyme on the stem
- 2 large bay leaves
- 1/4 cup tomato paste
- 1 to 2 cups low-sodium beef or chicken stock
- finely grated zest of 1 navel orange
- 1/4 cup heavy cream
- 1 tablespoon finely minced fresh tarragon
Instructions
- Preheat the oven to 300°F.
- Grind the fennels seeds and 2 tablespoons flour together in a blender.
- Heat the oil in a large Dutch oven over medium-high heat. While it’s heating, season the roast on all sides with salt and pepper, then dust with the fennel flour. Brown the roast on all sides then transfer to a plate.
- Reduce the heat to medium and add the bacon, onion, carrot, and garlic. Cook until the vegetables have some colour, about 5 minutes. Sprinkle with in the remaining flour (and any of the fennel flour that fell off) and cook for another 2 to 3 minutes or until the flour is light brown. Add the vinegar and a good splash of the wine. Stir to deglaze the pan, scraping up all the flavourful browned bits from the bottom. Stir in the rest of the wine and bring the sauce to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the sauce has reduced to almost half, about 5 to 10 minutes.
- Add the thyme, bay leaves, tomato paste, 1 cup of stock and a good grinding of pepper. Place the roast gently in the liquid. It should come at least 2/3 of the way up the roast. If the liquid level is too low, add up to 1 cup more stock. Cover and cook for 3 to 4 hours.
- Carefully remove the roast and place on a rimmed plate to rest. If the roast has been tied, cut and remove the strings.
- Place a fine-mesh strainer over a heat-proof bowl. Strain the braising liquid through the sieve, pressing out as much liquid as you can with the back of a ladle. The onions, garlic and carrots should dissolve into a thick pulp. Discard this.
- Pour the strained liquid back into the Dutch oven, bringing it to a boil over medium-high heat. Reduce to a simmer. Stir in the orange zest, cream and tarragon. Taste, adding salt and pepper if needed. Cook for 3 to 5 minutes to infuse the flavours, stirring occasionally.
- In the meantime, slice the roast thickly, cutting across the grain. Return the slices to the sauce and heat through for a few minutes. Serve immediately.
- Leftovers keep well. Simply reheat the meat in the sauce in a deep skillet on the stove top over medium heat.
Notes
This recipe has taken huge liberties with a dish from The Cook & The Butcher by Brigit Binns. I’m sure hers is a work of art worthy of a photo spread.