red wine braised beef.

2 pounds of beef for braising: short ribs, shank, or chuck

1 tablespoon canola oil, for searing

1 quart beef stock

1 cup dry red table wine

2 small yellow onions, roughly chopped

1 carrot, peeled and roughly chopped

1 stalk celery, roughly chopped

1/2 cup mushrooms, quartered

1 head garlic, cut in half horizontally

1 tablespoon tomato paste

2 bay leaves

5-10 sprigs of thyme

Cracked pepper and sea salt

You'll need a cooking vessel. I prefer my Le Creuset Dutch Oven, but you can use anything as a braiser as long as it's oven safe, can take direct heat, hold liquid and can be covered (you can always use foil instead of a lid).

Liberally season your protein with salt and pepper and get your braiser hot because the next step is where the flavor happens.

Add the oil to the hot braiser and gently place the beef into the braiser to sear. Cook on all sides until you have a golden brown, well seasoned piece of meat with a crusty, tasty exterior.

Remove the seared beef and reserve. Your pan will have brown bits of tastyness called fond in the bottom of it. Add the onion, carrot, celery, mushroom and tomato paste to the braiser. Sweat the mirepoix while scraping up the fond.

Return the beef to the braiser and add the wine along with enough stock to cover the beef about half way (from bottom to top).

Add bay leaves and thyme. Bring to a simmer, cover and place in a 275-300º oven for about 3 hours or until tender and juicy.