Porcini-Rubbed Red-Wine-Braised Beef - Recipe - FineCooking

Name: Porcini-Rubbed Red-Wine-Braised Beef - Recipe - FineCooking
Ingredients: 3 Tbs. porcini powder (see ingredient tip); 4-1/2 tsp. kosher salt; 1-1/2 tsp. dried thyme; 1-1/2 tsp. freshly ground black pepper; 1 tsp. dried marjoram; 1 3-1/2- to 4-1/2-lb. beef chuck roast, preferably bone-in; 4 large cloves garlic, thinly sliced; 4 medium carrots, sliced 1/2 inch thick; 1 medium yellow onion, chopped; 2 cups dry red wine; 1 Tbs. Worcestershire sauce; Kosher salt

"The deep, dark spice rub can make the meat look like it’s burned, but it’s most definitely not. A special-occasion dinner on its own, the beef is also delicious shredded, tossed with some of its sauce, and used as stuffing for ravioli topped with a horseradish butter sauce. (You can use wonton wrappers.) For best flavor, season the beef at least a day ahead...."

INGREDIENTS

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3 Tbs. porcini powder (see ingredient tip)

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4-1/2 tsp. kosher salt

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1-1/2 tsp. dried thyme

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1-1/2 tsp. freshly ground black pepper

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1 tsp. dried marjoram

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1 3-1/2- to 4-1/2-lb. beef chuck roast, preferably bone-in

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4 large cloves garlic, thinly sliced

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4 medium carrots, sliced 1/2 inch thick

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1 medium yellow onion, chopped

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2 cups dry red wine

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1 Tbs. Worcestershire sauce

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Kosher salt

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