Vanilla Wine Braised Beef

Recipe Adapted from Nielsen Massey

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Ingredients

For Spice Rub:

• 1 tablespoon onion powder
• 1 tablespoon ground ginger
• 1 tablespoon smoked paprika
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground coriander
• Seasoned salt and black pepper
• Juice of 1 orange
• Soy Sauce
• About 4 lbs of chuck roast, London broil, or tri-tip steak cut into large cubes

For Braise:

• 8 cloves garlic, minced
• 1 large sweet yellow onion, sliced thin
• 1 cup dry red wine
• 2 teaspoons Pure Vanilla Extract
• 2 teaspoons sugar
• 1 tablespoon honey
• 3 cups beef broth
• 1 (28 fl. oz.) can diced tomatoes
• 1 (15 fl. oz.) can tomato sauce
• juice and zest of 1 orange
• 1 cinnamon stick
• 2 bay leaves
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• Seasoned Salt and pepper
• A few dashes of soy sauce

Directions

Combine the dry spices together in a small bowl with a fork. Place the beef cubes into 2 freezer gallon size bags. Sprinkle soy sauce onto the surface of the beef and use your fingers to gently massage it in. Divide the spice mix evenly between the two bags. Seal the bags, then toss around until the meat is evenly coated. Place both bags into a bowl and refrigerate overnight.

Preheat oven to 350°F. Heat a few tablespoons of oil in the bottom of a Dutch oven over high heat. Sear the meat on all sides, 1-2 minutes per side until browned. Keep the seared meat in a bowl covered with foil, as you may need to do this in batches so as not to crowd the pan.

Deglaze the pan with about 1 cup of broth, then add the onions. Saute until the bits are loose and the onions are softened, about 5-7 minutes, then add the garlic. Continue to cook until most of the liquid is cooked off and the garlic is fragrant. Temporarily remove from the heat.

In a small saucepan combine the wine, sugar and the vanilla. Whisk together over medium heat and allow to reduce by half. Remove from heat.

Pour the rest of the broth, the dice tomatoes, tomato sauce, reduced wine, orange zest/juice, cinnamon stick, bay leaves, and the rest of the spices into the Dutch oven with the onions/garlic. Bring to a boil, then reduce to a simmer, allow to cook down for about 10-15 minutes. Taste and adjust for seasoning (But flavors will also further develop while braising).

Place the beef cubes back into the Dutch oven, cover then braise in the oven for 2– 2 1/2 hours until beef is fork tender.