I remember a long time ago, way back before I could even cook at all, that I really liked vanilla extract. Whenever I saw my mom take it out, I knew that something delicious was going to get baked. You know how some little kids love the smell of permanent markers? When she wasn’t looking I would sneak into the kitchen, open her spice cabinet and just smell the vanilla extract. I’ve always loved what vanilla can do to sweet treats, and now that I bake a lot myself I absolutely will not do without it.
It wasn’t until a couple of years ago that I first saw savory applications of vanilla in recipes. I was intrigued and admittedly, a little unsure. I tried to envision what a savory vanilla dish would taste like, but couldn’t really get a grasp on it by thinking alone. The obvious concern is that it’s going to make the food taste too sweet, which then makes me nervous about wasting money on ingredients–if you bake with vanilla often, then you know it isn’t too cheap.
But y’know, as with most other things you’re afraid of trying, the best way to get over it is to just… try it out and see what happens. This was my first attempt to put vanilla into a savory dish, and I’m happy to say that it went pretty well.
It starts out with a spice rub that you’re going to let marinade on the meat overnight. It’s also got soy sauce (my go-to ingredient for just about ALL of my marinades by the way), and a splash of orange juice. After you sear the meat the next day, you put together the braising sauce that’s made of wine, tomatoes, and the vanilla extract. Don’t worry if it seems a little…’tomato-y’ at first. Once it gets time for the flavors to develop in the oven, they do balance out.
I think that this is a very, very good recipe to use for those of us who aren’t used to eating vanilla savory-style. It’s an easy braise with easy to find ingredients, and actually very little hands-on time. I paired this beef with the Sweet Potato Challah Buns I made a little while back and they made absolutely DELICIOUS sandwiches. Just saying.
Sharing this at this week’s Fiesta Friday #233.
Vanilla Wine Braised Beef
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
- 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
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.