Mouthwateringly rich and creamy.........what more can I say? Insprired by a Food & Wine recipe and adapted due to lack of ingredients available locally.
The soubise is like a reverse risotto, primarily onion based, made rich with a little arborio rice, cream and Gruyère. Take note that prep begins the night before (ok, so that's optional if you literally run out of time).
Ingredients for the Braised Beef
3 pounds chuck roast, cut into 2-inch cubes
1 tablespoon fresh thyme leaves
1 tablespoon cracked black pepper
4 thyme sprigs
salt
3 tablespoons EVOO +more as needed
1 medium-size yellow onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
2 1/2 cups hearty red wine (such as Burgundy)
1 1/2 cups ruby port
2 tablespoons balsamic vinegar
4-6 cups beef stock
4 flat-leaf parsley sprigs (optional)
2 bay leaves
1 tablespoon fresh lemon juice
Ingredients for the Soubise
1/4 cup cold butter, cubed
3 large/4 medium yellow, white or sweet onions, cut in half and thinly sliced
4 garlic cloves, sliced
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup uncooked Arborio rice
1/3 cup heavy cream
1 ounce Gruyère, grated
Method for the Braised Beef
Place beef cubes on a wire rack set on a tray or baking sheet; season with thyme leaves and black pepper. Place thyme sprigs on top of beef, cover and chill overnight.
Generously season beef with salt and leave at room temperature 1 1/2 hours.
Preheat oven to 325°F.
Heat 3 tablespoons oil in a large Dutch oven until very hot. Sear beef, turning occasionally, until deeply browned on all sides (about 15-20 mins). Transfer to a plate. Reduce heat to medium-high. Add more olive oil as needed, then add onion, carrot, and celery, stirring occasionally until vegetables are lightly caramelized.
Stir in red wine, port, and vinegar, scraping bottom of pan to loosen any browned bits. Bring to a boil over high, and cook, stirring occasionally, until reduced by three-fourths.
Add parsley, bay leaves, beef, and enough stock to cover all ingredients, and bring to a boil. . Cover with aluminum foil; and lid.
Braise in preheated oven until meat is tender (about 3 hrs).
Remove from oven, uncover, and set aside. Increase oven temperature to 400°F.
Let the meat rest for about 30 minutes in its juices, then transfer meat to a large plate.
Pour braising liquid through a fine wire-mesh strainer over a bowl; discard solids. Let strained liquid stand 5 minutes; skim off and discard fat.
At this point you can reduce the braising liquid in a pot, stovetop, if there is too much
Return beef and strained braising liquid to Dutch oven.
Roast, uncovered, at 400°F until meat is hot and caramelized on top, about 15 minutes.
Serve on top of the Garlic Soubise (following)
Method for the Soubise
Preheat oven to 350°F.
Melt butter in an oven proof pot or Dutch oven over a medium heat, then add onions, thyme, salt, and pepper. Stirring occasionally, adding garlic after 8 minutes, cook the mixture until onions soften but do not turn brown (about 12 minutes total). Remove from heat.
In a small pot, bring water to a boil over medium-high. heat, add rice, and cook 5 minutes. Drain rice and stir rice into onions.
Cover the onion/rice mixture with aluminum foil and then cover with lid. Bake in the oven for 30 minutes.
Remove from oven, and let stand, covered, until rice is tender (about 15 minutes). Stir in cream and Gruyère until cheese is melted and mixture is creamy. Adjust seasoning to taste.