Spanish-Style Braised Beef

Spanish-Style Braised Beef

Peter Hoffman


  • 1 bottle red wine
  • 2 oz pancetta
  • 2 tbsp olive oil
  • 1 large onion
  • 1 large carrot
  • 1/2 celery rib
  • 4 cloves garlic
  • 1/4 tsp oregano
  • 1/8 tsp fennel
  • 1/4 tsp thyme
  • 1 bay leaf
  • 2 cloves
  • 1" piece cinnamon stick
  • 1/8 tsp peppercorns
  • 2 tbsp flour
  • 1 1/2 tbsp red wine vinegar
  • 2 tbsp Pernod
  • 2 tbsp port
  • 2 1/4 lbs of La Cense Beef for Kabobs
  • One 3 pound brisket


Marinate beef in red wine overnight. During marinating process, turn meat at least once. After marinating, drain beef and save the wine. Dry meat with a paper towel and season with salt and pepper. Heat a Dutch oven or any other large heavy-bottom pot to medium-high and add olive oil. Cut pancetta into small rectangles. Put into the pot and sauté until golden. Remove and set aside. Turn heat up to high and add cubes of beef. Cook until brown on all sides. Remove beef and hold with pancetta. Chop onions, carrots and celery into 1" pieces. Finely slice garlic. Add vegetables and spices. Brown lightly. Pour off almost all the fat. Add the flour and allow to brown. Deglaze with the vinegar. Add the red wine from the marinade. Add the meat and pancetta. Bring to a boil. Cover and lower temperature. Cook for 3-4 hours. Check whether meat is tender by inserting a paring knife into the meat. If the meat grabs onto the knife it needs more time. Remove the meat. Strain vegetables and hold on side. Skim the sauce of fat and reduce to a nice sauce consistency. Add port and Pernod. Reduce again and balance flavors with a bit of red wine vinegar and salt. Serve with roasted or boiled potatoes.

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