A Hamburger Today
Serious Eats Basics: Braising
We caught up with fancy-pants chef Daniel Boulud, who taught us a little something about the not-so-fine art of braising.
DANIEL BOULUD'S BRAISED BEEF WITH HORSERADISH
Makes 6 servings
One 3-pound beef bottom round
Salt and freshly ground pepper
1 tablespoon all-purpose flour
1/4 cup extra-virgin olive oil
1 large onion, cut into large dice
20 juniper berries
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1/4 cup red wine vinegar
3/4 cup vodka
3/4 cup red wine
2 medium parsnips, peeled, trimmed, and cut into large dice
1 large turnip, peeled, trimmed, and cut into large dice
1/4 celery root, peeled, trimmed, and cut into large dice
3 bay leaves
2 tablespoons chopped dill
5 ounces finely grated fresh horseradish
1/2 cup heavy cream
- Center a rack in the oven and preheat the oven to 300°F.
- Pat the beef dry and season with salt and pepper. Dust the beef with the flour. Warm the olive oil in a cast-iron pot over high heat. Add the beef and sear until golden brown on all sides, 12 to 15 minutes. Remove the beef from the pot. Add the onion, juniper berries, and black pepper, and sweat, without color, for 6 to 8 minutes. Add the tomato paste and red wine vinegar and cook until almost all of the liquid has evaporated. Add the vodka and red wine and bring to the boil. Add the parsnips, turnip, celery root, bay leaves, dill, 4 ounces of the horseradish, and 2 cups water. Return the beef to the pot and bring to the simmer. Cover and bake for 2 1/2 hours
- Meanwhile, whip the heavy cream to medium peaks and stir in the remaining 1 ounce grated horseradish; season to taste with salt and pepper.
- Serve the beef with the horseradish-whipped cream on the side.