Recipe Box: Winter 2007

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Spoon Beef

Recipe from Secrets of Slow Cooking by Liana Krissoff

SERVES 6
4-quart slow cooker

3 pounds bone-in chuck roast steak (or California roast), in two 1-inch-thick pieces
Flour for dredging
Salt and freshly ground black pepper
1 tablespoon vegetable oil
2 large carrots, cut into 1-inch pieces
1⁄2 large Spanish onion, roughly chopped
4 garlic cloves, lightly smashed
3⁄4 cup dry white wine
1 tablespoon tomato paste (optional)

Dredge the beef in flour generously seasoned with salt and pepper; shake off the excess flour. In a large skillet, heat the oil over high heat and add one of the steaks. Cook until nicely browned, about 5 minutes per side, then transfer to a 4-quart slow cooker. Brown the second steak in the skillet and add it to the cooker. Add the carrots, onion, and garlic to the cooker.

Pour the wine into the hot skillet and scrape up all the browned bits in the bottom of the pan. Let the wine boil until the alcohol aroma dissipates, about 2 minutes. Pour the wine over the vegetables and meat in the cooker. Cook on the low setting, covered, for 6 to 8 hours, or on high for 4 to 6 hours, until the meat is very tender.

Using tongs or a large spoon, transfer the beef and most of the vegetables to a platter and set aside. Add the tomato paste, if using, to the gravy in the cooker, and season with salt and pepper to taste. Spoon the sauce over the meat and vegetables and serve. The meat is good the next day warmed up in a saucepan over medium heat, with a little of the sauce.