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Beef and Wild Mushrooms

Beef and Wild Mushrooms

Saltimporten sources just the best wild mushrooms readily available and utilizes them raw in this dish. If using less-than-pristine mushrooms, sauté them quickly in a neutral-flavored oil, such as grapeseed or vegetable oil.

Components: 1 bay leaf,1 2-pound boneless beef chuck roast,1 cup dry red white wine,2 garlic cloves, smashed, Kosher salt,8 cups low-sodium beef broth,8 ounces combined mushrooms (such as hen of the woods, chanterelle, crimini, and stemmed shiitake), torn into big pieces,3 tablespoons olive oil, divided,4 medium onions, coarsely chopped, Flaky sea salt (such as Maldon),1 sprig thyme

Instructions: Heat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat. Season beef with kosher salt; cook, turning, until browned on all sides, about 15 minutes. Transfer beef to a plate., Include remaining 1 1/2 tablespoons oil to pot. Include onions, garlic, thyme sprig, and bay leaf. Cook, stirring frequently, up until onions are golden brown and soft, 10-15 minutes. Remove pot from heat and include red wine. Return pot to heat, bring to a boil, and simmer until white wine is lowered by half, about 3 minutes., Return beef to pot; add broth. Give a boil; reduce heat, cover, and simmer carefully up until beef is fork-tender, 5-6 hours., Let beef cool in cooking liquid, then move to a shallow baking dish. Pressure braising liquid through a fine-mesh screen over meat in dish. Cover and chill overnight. DO AHEAD: Beef can be made 3 days ahead. Keep cooled. Discard fat from surface area of braising liquid before continuing., Cut beef into 4 pieces; reserved. Transfer chilled braising liquid to a large frying pan and bring to a boil; cook till thickened and lowered to 1 1/2 cups, 25-30 minutes. Taste and season sauce with salt, if needed., Include beef to skillet with sauce, cover, and cook over medium-low heat till beef is heated up through, 8-10 minutes. Divide beef among plates. Spoon sauce over, leading with mushrooms, and sprinkle with flaky sea salt.

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