Name: Beef Estofado
Yield: Serves 4
Cuisine: Japan
Ingredients: fresh parsley stalks, sprigs of fresh thyme, bay leaves, black peppercorns, and peeled garlic cloves; root vegetables, such as celery, carrots, and celeriac; 1½ kg (3⅓ lb) beef chuck roast, bone-in; 500–600 g (17½–21 oz) root vegetables, such as celery, carrots, onions, and leeks; a little more red wine, if needed; mashed potatoes; 1 dL (⅖ c) red wine vinegar; generous dash of brandy; 300 g (10½ oz) bacon; olive oil; 1 bottle (750 ml) dry red wine; crushed tomatoes

Preparation info

Serves
4

Difficulty
Medium

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

Ingredients

For the Red Wine Marinade

500–600 g (17½–21 oz) root vegetables, such as celery, carrots, onions, and leeks

Method

Cut the first lot of root vegetables into large pieces and toast them in a pot in a little olive oil. Add the red wine, red wine vinegar, and the herbs and spices. Allow to simmer, covered, for 15–20 minutes; then cool.
Divide the bacon into two pieces, cut the meat into 8 pieces. Immerse the pieces completely in the cooled marinade and let sit in a cool place

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Beef Estofado

Ingredients

For the Red Wine Marinade

Method

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