Braised Beef with Cipollini Onions, Shiitakes and Olives
"Beef demi-glace adds rich, deep flavor to this hearty braise, which will fill your kitchen with an enticing aroma as the dish cooks slowly in the oven. Serve over soft polenta to soak up the sauce...."
INGREDIENTS
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1 flank steak, 2 to 2 1/2 lb. (1 to 1.25 kg), rolled and tied
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Kosher salt and freshly ground pepper, to taste
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3 Tbs. olive oil
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1/2 lb. (250 g) shiitake mushrooms, trimmed and halved
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3/4 lb. (375 g) cipollini onions, peeled
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2 garlic cloves, minced
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1 Tbs. beef demi-glace
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1 1/2 cups (12 fl. oz./375 ml) beef stock
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1/4 lb. (125 g) calvestrano olives, pitted
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1 Tbs. fresh rosemary leaves
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1 tsp. chopped fresh thyme
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Polenta for serving
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