Beef Braised in Port with Mushrooms
Slow-braised beef with porcini mushrooms and port wine, rich and mellow, ideal for formal occasions.
Ingredients
Garlic (peeled)
2 cloves
Rosemary leaves (chopped)
4 sprigs
Olive oil
50 ml (2 fl oz)
Port wine (late bottled vintage)
350 ml (12 fl oz)
Stewing beef (cut into 4 cm cubes)
1 kg (2 lb 4 oz)
Dried porcini mushrooms
50 g (2 oz)
Pancetta (diced)
150 g (5 oz)
Onion (chopped)
1
Carrots (diced)
2
Celery (sliced)
2
Plain flour
2 tbsp
Rich beef stock
300 ml (½ pint)
Pearl onions (peeled)
16
Chestnut mushrooms (halved or quartered)
250 g (9 oz)
Instructions
1
Marinate the beef
Using a mortar, crush the garlic, rosemary, and a little black pepper. Stir in the oil and 50 ml of the port. Place in a sealable bag with the beef and toss until the meat is thoroughly coated. Refrigerate overnight or for up to 24 hours.
2
Soak the mushrooms and brown the beef
Soak the porcini in hot water. In a large lidded pan, sear the beef in batches until golden all over, then remove. Add the pancetta and render the fat, then add the onion, carrots, and celery and cook for 15 minutes. Stir in the flour and cook for a further 1–2 minutes.
3
Braise
Return the beef to the pan with the stock, the remaining port, the porcini, and their strained soaking liquid (leaving any grit behind). Bring to a boil, then reduce the heat and simmer gently for 1 hour 30 minutes. Add the pearl onions and chestnut mushrooms and continue to simmer for 45 minutes. Serve with stock-roasted potato slices.
