Braised Beef with Bacon and Red Wine
Recipe created for Arbuckle Creek Farms by Chef Jacob Lyons. Styled on location, at our farm with photography from Hunter Ryan Photo.
Ingredients
1lb Top Round Steaks
3 pcs Fresh Chopped Thick Sliced Bacon
1/3 cup Diced Celery
1/3 cup Diced Carrots
1/3 cup Diced Sweet Onions
1 cup Beef Bone Broth
28 oz Crushed Tomatoes
2 1/2 tbsp Olive Oil
1 tbsp Salted Butter
2 tsp Kosher Salt
1 1/2 tsp Black Pepper
1 1/2 tbsp Fresh Chopped Garlic
2 tsp Smoked Paprika
1 tbsp Fresh Chopped Rosemary
1 tsp Fresh Chopped Thyme
1/2 cup Fresh Chopped Italian parsley
Cut beef into 1/2 to 1 inch size pieces. Season with thyme, rosemary, salt, pepper, garlic and paprika, set aside. Place a medium size pan on medium heat with 1/2 of your olive oil and butter until you hear a sizzle, add beef and bacon. Render until bacon is crispy, remove, drain on paper towel. Add the onion, celery, carrot mixture to the pan and sauté for about 6 minutes. Add parsley and 1 tablespoon garlic and deglaze with a cup of red wine until a 1/4 of the liquid evaporates then add 1 cup ACF bone broth and tomato paste. Bring to a boil. In a small roasting pan, add seared beef / bacon mix. Pour your vegetable broth mixture on top. Wrap tightly in foil and put in the oven 1 1/2 hours.
Suggested Side
Horseradish and Herb Mashed Potatoes
Ingredients
4 Large Russet Potatoes peeled + diced
3 tbsp Salted Butter
2 tsp Kosher Salt
1 /12 tsp Black Pepper
1/2 cup of heavy cream
2 tbsp Prepared Horseradish
1/2 bunch Fresh Diced Parsley
Boil potatoes until they are fork tender. Drain and add butter, cream, horseradish and parsley. Using a electric mixer, blend until smooth. Fold in salt and pepper. Add a splash of cream to reach desired consistency.
Suggested Side
Roasted Squash, Zucchini and Onions
Ingredients
1 medium size Zucchini diced
1 medium size Yellow Squash diced
1 medium size Sweet Onion diced
1 tbsp Olive Oil
1 1/2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Crushed Red Pepper
1 1/2 tsp Smoked Paprika
Pre heat your oven to 375 degrees. Coat Zucchini, squash and onion with olive oil, salt, pepper, crushed red pepper and roast for 25 minutes. Veggies should still stay together but, be soft to the touch.