Beef Hot Pot with Turnips and Mint
What You'll Need
- 2½ pounds braising beef (I suggest oyster blade, chuck, or shin)
- Salt and freshly ground black pepper, to taste
- ¼ cup olive oil
- 1⁄3 cup brandy
- 2 medium onions, peeled and quartered
- 2 large tomatoes, blanched, skinned, and quartered
- 2 cloves garlic, peeled
- 2 medium carrots, peeled and cut into large cubes
- 2 cups red wine (Pinot Noir)
- 6 cups beef stock
- 1 tablespoon unsalted butter
- 1 tablespoon sugar
- 4 medium-size turnips, peeled and cut into bite-size wedges
- 2 tablespoons red wine vinegar
- 1 cup fresh mint leaves, torn
- 3 tablespoons chopped flat-leaf parsley
What To Do
- Preheat the oven to 285°F (140°C).
- Trim the beef of any visible fat and cut it into large 1-inch cubes. Leave any sinew, as this will break down and become very gelatinous in the slow braising process. Lightly season the beef cubes with salt and pepper and brown them in a heavy-bottomed ovenproof braising pan, using the olive oil.
- When the meat is brown on all sides, deglaze the pan with the brandy; be careful, as it is likely to ignite. When the alcohol has reduced, add the onions and tomatoes. Add the whole cloves of garlic, carrots, red wine, and enough stock to cover the meat; bring it to a boil.
- Turn off the heat and seal the braising pan with a lid or some parchment paper to stop moisture from being lost. Place the pan into the preheated oven for 1½–2 hours.
- Meanwhile, place the butter and sugar in a small frying pan over moderate heat, then toss in the turnips, moving the pan as they start to brown. Once they have caramelized evenly on all sides, you can deglaze the pan with the red wine vinegar and then set aside.
- After an hour of braising the meat, add the caramelized turnips to the braising pot and continue to cook until the meat has very little resistance when it’s pierced with a skewer or small knife. Once it’s fully cooked, add the mint leaves and allow it to rest for a good 20 minutes.
- Use a ladle to skim away any visible fat from the cooking liquid. The best way to serve this is to finish with salt and pepper, chopped fresh parsley, and a helping of soft polenta or boiled potatoes.