Third Place, Entree Category

2006 Ohio State Fair
Marjorie Zalewski
10/6/2006
Toledo, Ohio

Serves 6
Ingredients:

2 cups Debonne Vineyards Pinot Gris
2 pounds beef chuck, cut into 1½-inch pieces
2 garlic cloves, minced
3 large carrots, 1 thinly sliced and 2 cut into 1-inch pieces
2 shallots, thinly sliced
2 thyme sprigs
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
freshly ground pepper
2 tablespoons vegetable oil
salt
1 celery rib, cut into ½-inch pieces
2 parsnips, peeled and cut into 1-inch chunks
1 medium onion, chopped
12 pearl onions, peeled and quartered
1 rosemary sprig
2 tablespoons tomato paste
4 cups beef stock
2 to 3 tablespoons veal demiglace (optional)
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
1½ cups frozen peas(optional)
mashed potatoes for serving

In large, sturdy, resealable plastic bag, combine 1 cup Pinot Gris with meat, garlic, sliced carrot, shallots, thyme, bay leaves, basil, oregano, and ½ teaspoon pepper. Seal bag; pressing out any air. Refrigerate overnight.

Drain marinade from meat and pat dry with paper towels; reserving thyme sprigs and bay leaves. In large enameled cast iron casserole dish, heat oil until simmering. Season meat with salt and pepper. Add half of meat to casserole and cook over moderately high heat until browned all over, approximately 10 minutes. Using a slotted spoon, transfer meat to a plate and then brown remaining beef. Return first batch of beef to casserole dish. Add carrot chunks, celery, parsnips, onion, rosemary, and the reserved thyme and bay leaves. Cook stirring frequently, until the vegetables are barely softened, approximately 7 minutes. Add remaining 1 cup wine and cook until reduced to about one third cup, approximately 10 minutes. Add tomato paste and beef stock; stirring to combine and season with salt and pepper. Bring mixture to a boil. Cover the daube and simmer over low heat until meat is tender, approximately 2 hours.

Strain daube in colander set over heatproof bowl. Discard thyme, rosemary, and bay leaves. Return braising liquid to casserole dish and simmer over moderate heat until slightly reduced, approximately 10 minutes. If desired, add demiglace to taste.

In small bowl, mix butter with flour until a paste forms. Whisk paste into simmering braising liquid and cook until thickened, approximately 5 minutes. Return the meat and vegetables to casserole dish. Add peas and season with salt and cook until heated through. Spoon mashed potatoes onto serving plates, ladle beef daube on top and serve.

The daube can be refrigerated for up to 2 days. Let return to room temperature before reheating gently.