Yield: Makes 4 servings
Total Time: 3 3/4 hr.
· 2 tablespoons olive oil
· 1 (3- to 3 1/2-pound) boneless beef chuck roast
· 1 teaspoon salt
· 1/2 teaspoon black pepper
· 1/4 pound sliced pancetta or bacon, finely chopped
· 1 medium onion, finely chopped
· 1 medium carrot, finely chopped
· 2 celery ribs, finely chopped
· 4 garlic cloves, thinly sliced
· 4 (4- to 6-inch) sprigs fresh thyme
· 2 (6- to 8-inch) sprigs fresh rosemary
· 2 tablespoons tomato paste
· 2 cups Antler Red Wine
· 2 cups beef stock
· Special equipment: a 4- to 5-qt heavy ovenproof pot with lid
1. Put oven rack in middle position and preheat oven to 325°F.
2. Heat oil in pot over moderately high heat until hot but not smoking.
3. Meanwhile, pat meat dry and sprinkle with salt and pepper.
4. Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
5. Add pancetta/bacon to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add beef stock and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
6. Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.
7. Serve alone or over mashed potatoes.
• Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350°F oven until hot, 25 to 30 minutes, then slice meat.
· 4 Chicken quarters
· Flour (optional)
1. Start by making a mixture of olive oil, white wine, balsamic vinegar, salt, pepper, and minced garlic, rosemary, and parsley.
2. Next, rub the chicken with the mixture, then season the chicken with a bit more salt and pepper.
3. Bake the chicken at 350 degrees for 1.5 to 2 hours (depending on the size), until it’s fully cooked.
4. Next, boil 8 cups of chicken stock (and/or water), season with salt.
5. When you’re chicken is done, allow it to rest for 15 to 20 minutes, and begin your sauce.
6. Strain your pan drippings into a pan, along with reduced chicken stock, and red wine, and reduce it over high heat.
7. When your sauce is about the right consistency add a bit of balsamic vinegar, then reduce the heat, add a bit of butter, and stir it until it’s fully incorporated. You can also dust a bit of flour into the sauce if you need to tighten it up.
8. Add a small drizzle of lemon juice to your sauce, then season it with salt and pepper.
9. It’s also important to taste repeatedly at this stage, because this is where you’ll get your seasoning right (add salt, pepper, and lemon juice as needed).
10. Serve your chicken over your polenta, potatoes, or which ever you desire. Spoon on your sauce, add some chopped basil, and enjoy.
11. Pour a glass of wine and enjoy your evening....because you deserve it!
· 4 beef Tenderloin Steaks, cut 1 inch thick (about 5 ounces each)
· 1/2 teaspoon coarse grind black pepper
· 1 tablespoon olive oil
· 1 1/2 cups assorted mushrooms, such as shiitake, cremini or button, sliced
· 2 cloves garlic, minced
· 3/4 cup reduced sodium beef broth
· 1/2 cup Antler White Wine
· 1/2 teaspoon chopped fresh thyme or
· 1/4 teaspoon dried thyme
· 1 teaspoon cornstarch
· 1 tablespoon water
1. Press coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; season with salt, as desired. Keep warm.
2. Heat oil in same skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add 3/4 cup beef broth, 1/2 cup Antler White and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 4 to 8 minutes or until mixture is reduced to 1 cup. Combine cornstarch and water; stir into mushroom mixture. Bring to a boil; cook 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
3. Serve steaks with sauce.