Heat 1 1/2 T oil in large heavy pot over med-hi heat. Season beef with kosher salt, cook, turning, until brown on all sides until browned. Transfer to a plate.
Add remaining 1 1/2 T oil to pot. Add onions, garlic, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft. Remove pot from heat and add wine. Return pot to heat and bring to a boil. Simmer until wine has reduced by half (3 minutes).
Return beef to pot, add broth. Bring to boil, reduce heat, cover nd simmer until beef is for tender. (5-6 hours)
Let beef cool in cooking liquid, then transfer to shallow baking dish. Strain braising liquid thru fine mesh sieve over beef. Cover and chill overnight.
Cut beef into 4 pieces; set aside. Trasfer chilled braising liquid to a large skillet and bring to a boil. Cook until thickened and reduced to 1 1/2 cups. (25-30 minutes) Taste and season with salt if needed.
Add beef to skillet with sauce, cover and cook over medium heat. Top w/ mush and sauce and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (938g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 432 (59%)|
|Amt Per Serving||% DV|
|Total Fat 48g||64 %|
|Saturated Fat 18.7g||94 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 161mg||50 %|
|Sodium 1767.1mg||61 %|
|Potassium 1303.9mg||34 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 12.5g|
|Protein 47.6g||68 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 731
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!