As the temperature drops below freezing, and the days are short, and dark, and the nights long and cold, we yearn for a nice hot bowl of FarmEats Grass Fed Beef Provencal!
While we have braised grass fed beef in many different combinations and permutations, FarmEats version of a traditional beef Provencal is our favorite! The acidic wine and tomatoes are nicely counter balanced by the root vegetables and the sautéed onions and garlic add some sweetness. If you are in a hurry, this is not the dish for you, as the slow and low melding of the grass fed beef and spices come together at its own pace- and should not be rushed!
Feeds about 5 or 6, with room for leftovers.
Takes about 5 to 7 hours, can be cooked over 2 days -let rest overnight in the refrigerator and then put back on the stove top the next morning.
3 pounds FarmEats Grass Fed Beef Short Ribs- bone in
8 pounds FarmEats Grass Fed Beef Shank
Grass Fed Beef stock
1/2 bottle red or white wine
4 medium tomatoes
2 medium onions
4 small carrots
2 medium potatoes
1 head garlic
oregano, thyme, basil, smoked Spanish paprika,
In a large stock pot, pour wine and stock about 1/4 of the way up the top of the pot, and simmer.
Brown FarmEats Grass Fed Beef in a cast iron olive oiled pan, until all sides are browned.
Place the beef into the stock pot (Liquid and beef should be about 3/4 to the top of the pot.)
In the same cast iron pan, sauté the chopped onions in the browned beef juices, until browned. Then add the chopped tomatoes and cook until soft. Pour the mixture into the stock pot.
Add the pealed and crushed garlic cloves to the pot.
Add spices; oregano, thyme, basil, smoked Spanish paprika, and sea salt- to taste.
Simmer under low/medium flame, stir occasionally, until beef starts to fall of the bone, about 2 - 3 hours.
Carefully remove the bones and any beef still partially on the bones, and place all of the beef back into the pot. (Put the bones into another stock pot and fill with water to make additional beef broth for another day.)
At this point, you can put the beef and liquid into the refrigerator, and cool overnight.
Cut up the root vegetables, except for the potatoes, and place into the stock pot and continue to simmer.
Add some spices; oregano, thyme, smoked Spanish paprika, and sea salt- to taste.
Simmer for 2 to 3 hours, then add the cubed potatoes.
Simmer for another 45 minutes or so, potatoes, vegetables and beef should be nice and soft but not mushy. Let sit for 15 minutes or so, can prepare rice, quinoa, crusty bread- any sort of vessel that will work well with the FarmEats Grass Fed Beef Provencal!
Ready to serve and enjoy!