This traditional wine reduction tops the cote du boeuf shared with us by chefs Lee Hanson and Riad Nasr, of New York City's Balthazar and Pastis restaurants.
- 3 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 1 dried bay leaf
- 1 pound beef chuck, cut into 1-inch cubes
- Coarse salt and freshly ground pepper
- 3 tablespoons vegetable oil
- 6 medium shallots, thinly sliced (about 1/2 cup)
- 1 head garlic, halved horizontally
- 1 bottle (750 ml) dry red wine
- 3 cups Veal Stock Veal Stock
Make a bouquet garni: Tie parsley, thyme, and bay leaf in a small square of cheesecloth. Season meat with salt and pepper. Heat oil in a Dutch oven over medium-high heat, just until beginning to smoke. Add meat and sear until brown, about 3 minutes per side. Add shallots, garlic, and bouquet garni, and cook until shallots are translucent, about 3 minutes.
Add red wine, and bring to a boil, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook until liquid is dark and syrupy and reduced by one-third, about 10 minutes.
Add veal stock, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, until the liquid has reduced by two-thirds, about 40 minutes. Strain through a fine-mesh sieve. Store, refrigerated, in an airtight container for up to 1 week or frozen for up to 3 months.