This is an amazing recipe for use with beef. It can be sirloin, chuck or rump, as long as the cut is one large piece and not slices. The dried Chinese mushrooms add umami to the dish and it becomes something incredibly luscious and satisfying.
I made this on a cold Cleveland evening for dinner and served it with polenta to soak up the wonderful gravy that it makes. You could also use potatoes or rice is that is your preference. This is a dish that is best made on the weekend because it requires marinating in the frig for a couple of hours and then it is cooked low and slow to break it down into meat that nearly melts in the mouth.
About 2 lb. of beef
2 c. red wine
12 large dried Chinese black mushrooms or more if small
3 T. soy sauce
2 T. extra-virgin olive oil
2 carrots, finely chopped
2 celery stalks, finely chopped
1 large or 2 small onions, finely chopped
4 garlic cloves, finely minced
4 fresh thyme sprigs
Salt and pepper to taste
Place the beef and the wine in a bowl that will hold them comfortable. Place the mushrooms in a 1 cup measuring cup and fill with boiling water. Allow to steep 10 minutes to rehydrate them. Transfer the mushrooms, along with the mushroom liquid that has be strained, into the bowl with the beef. Stir in the soy sauce. Cover and marinate in the frig for two to three hours.
Heat the oen to 300 degrees. Transfer the meat to several sheets of paper towels and pat it dry. Heat the oil in a cast iron pan on medium-high and lightly brown the beef. Remove and lower the heat. Add the carrots, celery, onion and garlic and sauté until soft. Add the thyme, the marinade and the mushrooms and cook on high 8 to 10 minutes until reduced by half. Return the beef to the pan, cover and bake about 2 1/2 hours or until fork-tender.
Remove the beef from the pan. Add the remaining vegetables and broth to a blender and blend until smooth. If it is too thick, add a bit of water to bring it to gravy consistency.
