THE GODDESS OF WINES  HOME PAGE

RED WINE BRAIZED BEEF

Marinade
1 cup crushed red grapes with seeds
5 garlic cloves, smashed
5 parsley sprigs
3 bay leaves
1 rosemary sprig
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 small dried red chile, crushed
One whole 5-pound beef flatiron roast with membrane and fat layer (see Note)

Braise
1/4 cup extra-virgin olive oil
1 large onion, thinly sliced
5 garlic cloves, smashed
4 small carrots, sliced 1/2 inch thick
3 celery ribs, sliced 1 inch thick
Three 3-inch strips of orange zest
2 cups fruity red wine, such as a Syrah
2 cups beef or chicken stock or low-sodium broth
Salt and freshly ground pepper

In a large, shallow glass or ceramic dish, combine the grapes, garlic cloves, parsley, bay leaves, rosemary, olive oil, salt and chile. Add the flatiron roast, turning to coat with the marinade. Cover with plastic wrap and refrigerate overnight, turning a few times.

  • Preheat the oven to 325°. Remove the beef from the marinade and pat dry with paper towels. Strain the marinade through a food mill and reserve. Set a medium flameproof roasting pan over moderately high heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the beef and cook over moderately high heat, turning once, until browned, about 10 minutes; transfer to a plate.

  • Add the remaining 2 tablespoons of olive oil to the roasting pan along with the onion, garlic, carrots, celery and orange-zest strips. Cook over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the red wine, bring to a boil and cook over moderately high heat until reduced by one-third, about 5 minutes. Add the stock and bring to a boil. Stir in the reserved marinade. Add the beef and cover with foil. Transfer the roasting pan to the oven and braise the meat for about 2 1/2 hours, turning once halfway through, until very tender.

  • Transfer the beef to a carving board and thickly slice across the grain. Arrange the beef on a platter. Skim any fat from the braising liquid; spoon the liquid over the meat with some of the vegetables and serve.

    Notes The beef flatiron is usually precut and sold as individual steaks. This whole flatiron roast will need to be ordered from the butcher in advance. Serve With Farro with Pancetta.

    Suggested Pairing: Syrah.


    APPLE BRINED TURKEY

    Brining introduces flavor that penetrates to the bone," says chef Ken Oringer. "And, because brining adds moisture, the turkey can handle high heat." For The Brine
    3 cups apple juice
    1 green apple, quartered
    1/2 navel orange
    2 tablespoons coriander seeds
    2 tablespoons fennel seeds
    4 tarragon sprigs
    1 medium bunch of thyme
    2 garlic cloves, crushed
    2 tablespoons Old Bay seasoning
    8 sage leaves
    1 tablespoon whole allspice berries
    2 whole cloves
    1 tablespoon whole black peppercorns
    2 cups light brown sugar
    1 cup kosher salt
    One 15-pound turkey, legs and breast separated (see Note)

    For The Herb Butter
    6 sticks unsalted butter (1 1/2 pounds), at room temperature
    3 tablespoons chopped thyme
    3 tablespoons chopped parsley
    2 tablespoons chopped chives
    2 tablespoons chopped sage
    Salt and Freshly ground pepper

    BRINE THE TURKEY In a pot, combine all of the ingredients except the turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add 12 cups of cold water. Let stand until cool. Add the turkey and refrigerate for 12 hours.

    1. Set a rack over a rimmed baking sheet. Remove the turkey from the brine and transfer it to the prepared rack; pat the turkey dry with paper towels and refrigerate it uncovered for 12 hours.
    2. MAKE THE HERB BUTTER In a medium bowl, blend all of the ingredients except the salt and pepper.
    3. Set a clean rack over a clean baking sheet and set a large rack in a large roasting pan. Gently separate the turkey skin from the breast meat. Rub half of the herb butter over the breast meat under the skin. Spread the remaining herb butter all over the skin of the breast and legs; season with salt and pepper. Set the breast in the prepared roasting pan and tuck the wings under it. Transfer the legs to the prepared baking sheet. Let stand at room temperature for 1 hour.
    4. Preheat the oven to 400 degrees. Roast the turkey for about 2 hours, basting every 15 minutes with the melted herb butter and tenting the breast with foil after 30 minutes, until an instant-read thermometer registers 165° in the thickest part of the breast and 180 degrees in the inner thigh. Let rest for 30 minutes. Carve and serve.


    VEAL CHOPS

    1/4 cup plus 2 tablespoons extra-virgin olive oil
    4 thyme sprigs
    1 garlic clove, coarsely chopped
    Four 12-ounce, bone-in veal rib chops
    2 cups Cabernet Sauvignon
    2 large shallots, finely chopped
    1 tablespoon unsalted butter
    2 tablespoons all-purpose flour
    2 cups beef stock
    Salt and freshly ground pepper
    Potato Puree

    In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.

    In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.

    In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.

    Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through; the veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree.

    Make Ahead The wine sauce can be refrigerated for up to 3 days. Reheat gently.

    Suggested Pairing: Cabernet Sauvignon. One pairing rule is that the wine used to make a sauce will almost always be great to drink with the dish.
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