Restaurants›Emil's Hideaway›Burgundy Braised Beef Recipe

Burgundy Braised Beef Recipe

Inspired by Emil's Hideaway
Time4h
Serves6

Beef shoulder slow roasted in a red wine marinade smothered in a burgundy mushroom gravy

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Ingredients

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Beef Marinade

Mushroom Gravy

Method

Beef Marinade Preparation

1

Prepare the Marinade

In a large bowl, combine red wine, minced garlic, thyme, bay leaves, olive oil, salt, and pepper.

2

Marinate the Beef

Place the beef shoulder in the marinade, ensuring it's completely submerged. Cover and refrigerate for at least 4 hours or overnight for the best flavor.

Cooking the Beef

3

Preheat the Oven

Preheat your oven to 325°F (165°C).

4

Sear the Beef

Remove the beef from the marinade and pat dry with paper towels. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef on all sides until browned, about 5-7 minutes.

5

Add Marinade

Pour the marinade into the pot with the beef, scraping up any browned bits from the bottom. Bring to a simmer.

6

Braise the Beef

Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.

Mushroom Gravy Preparation

7

Sauté the Vegetables

In a separate pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

8

Add Mushrooms

Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown, about 7-10 minutes.

9

Thicken the Gravy

Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes, then gradually whisk in the beef broth. Continue cooking until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.

Serving

10

Serve the Dish

Once the beef is done braising, remove it from the oven and let it rest for 10 minutes. Slice or shred the beef and serve it with the mushroom gravy over the top.