Beef & Pork Recipe

Marinate the meat

In a large bowl combine soy sauce, Worcestershire sauce, 2 tsp minced garlic, 1 tsp black pepper, 1 tsp kosher salt and 1 tablespoon olive oil. Add the cubed beef and cubed pork and toss to coat evenly. Cover and refrigerate for 30 minutes to 2 hours (minimum 30 minutes).

Sear meat in batches

Heat a large heavy-bottomed Dutch oven or skillet over medium-high heat until hot. Add a little oil if pan is dry. Remove meat from marinade (reserve marinade) and pat cubes lightly dry with paper towels to avoid steaming. Working in a single layer and in 1–2 batches, sear beef and pork cubes until well-browned on all sides, about 3–4 minutes per batch. Transfer browned meat to a plate and repeat. Do not overcrowd the pan.

Cook aromatics

Reduce heat to medium. Add the onions, carrots and celery to the pot and sauté in the rendered fat (add 1 tablespoon olive oil if needed) until softened and beginning to brown, about 6–8 minutes. Add the bell pepper and mushrooms and cook 3–4 minutes more. Stir in the remaining 2 tsp minced garlic and thyme; cook 30–45 seconds until fragrant.

Deglaze & build sauce

Stir in the reserved marinade and scrape up any browned bits from the bottom of the pot. Add the tomato paste and cook, stirring, 1–2 minutes to caramelize slightly. Pour in the red wine (or additional stock) and simmer 2–3 minutes to reduce slightly. Add the beef stock, brown sugar, apple cider vinegar and bay leaf. Return the seared meat and any accumulated juices to the pot, stirring to combine.

Braise

Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and braise until both meats are tender, about 1 to 1¼ hours. Stir occasionally and skim excess fat if desired. If liquid reduces too much, add up to 1/2 cup additional stock or water.

Thicken sauce

Once meat is tender, remove bay leaf. Mix cornstarch with 2 tablespoons cold water to make a slurry. Increase heat to medium and stir slurry into the pot, simmering 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning with salt and pepper.

Finish

Stir in 1 tablespoon butter to round the sauce, then sprinkle chopped parsley over the dish. Serve hot.