Hess Shirtail Recipe
Make Hess Shirtail Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shirtail (braised beef) and braising liquid
Finishing and garnish
Serving suggestions (optional)
Method
Shirtail (braised beef) and braising liquid
- 1
Prepare beef
Pat the shirtail pieces dry with paper towels. Season evenly with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Lightly dust each piece with the 1/4 cup of flour, shaking off excess.
- 2
Brown beef
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons neutral oil and 1 tablespoon unsalted butter. When shimmering, work in batches so you do not crowd the pan: add shirtail pieces and brown on all sides, about 3–4 minutes per side, until well caramelized. Transfer browned pieces to a plate and repeat until all are browned.
- 3
Sauté aromatics
Reduce heat to medium. If the pot is dry, add a touch more oil (about 1 teaspoon). Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the crushed garlic and 2 tablespoons tomato paste and cook, stirring, 1–2 minutes until the paste darkens slightly.
- 4
Deglaze
Pour in 1 cup dry red wine and scrape the browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer until reduced by about half, 3–5 minutes.
- 5
Add braising liquid
Return the browned shirtail to the pot. Add 4 cups beef stock, 2 bay leaves, 3 sprigs thyme, 1 sprig rosemary, 1 tablespoon Worcestershire sauce, and 1 teaspoon brown sugar (if using). Bring the liquid to a gentle simmer, then cover the pot and transfer to a preheated oven set to 325°F (160°C).
- 6
Braise
Braise the shirtail until very tender and falling-apart, 2.5–3 hours, checking once midway to ensure liquid level covers at least two-thirds of the meat (add a little stock or water if needed).
Finishing and garnish
- 7
Reduce sauce and mount
When the meat is tender, carefully transfer the beef to a warm dish and tent with foil. Strain the braising liquid into a saucepan, pressing on solids to extract flavor, then discard solids and herbs. Skim excess fat from the top if desired. Bring the liquid to a simmer and reduce until slightly thickened and sauce-like, about 8–12 minutes. Taste and adjust seasoning with the remaining 1/2 tablespoon kosher salt (or to taste) and pepper. Stir in 1 tablespoon cold unsalted butter to enrich and gloss the sauce.
- 8
Finish beef
Return the shirtail to the sauce to warm for a few minutes. Stir in chopped parsley and optional lemon zest. Taste and finish with coarse salt and fresh pepper to taste.
- 9