Steps: |
| -Preheat oven to 300 degrees. |
| -Heat a Dutch oven to medium-high. |
| -Brown the seasoned beef in small batches with a small amount of oil each time. Try to build up the fonds (brown bits) on the bottom of the pan. |
| -Once the meat is done, add the remaining olive oil and then the onions and garlic. Saute for 3 minutes. |
| -Add the remaining vegetables and saute for an additional 5 minutes. |
| -Add the tomato paste and the diced tomatoes. Immediately add the red wine vinegar and cook it down. |
| -Once the vinegar has evaporated, add the red wine. Reduce the wine by 1/4. |
| -Return the meat to the pot and add the stock. |
| -Tuck the garni and orange peel into the liquid and cover. |
| -Braise for 3 hours until the meat is tender. |
| -Remove the meat and strain the sauce into a small sauce pot. |
| -Skim the fat off of the top once it has settled. |
| -Add the morels and the olives to the sauce and reduce over medium heat. |
| -Once the sauce has reduced by 1/3, whisk in the butter. |
| -Once the sauce is at desired consistency, serve over the meat. |
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