Spiced Plum and Red Wine Braised Beef

At Backyard Farm, chef Chris Van Hooydonk served this with gnocchi (see recipe below) as well as grilled vegetables and wilted chard.

3 lb (1.5 kg) braising beef such as short rib, cheek, “stiletto” or shank, cut if necessary into 2-inch (5 cm) pieces

3 tbsp (45 mL) olive oil

1 large onion, chopped into medium dice

5 celery stalks, chopped into medium dice

4 large carrots, chopped into medium dice

4 cloves garlic, minced

2 large tomatoes, chopped into large dice

½ lb (225 g) ripe plums, fresh or frozen (Italian, Black Amber, Santa Rosa)

1 sprig rosemary

6 sprigs thyme

½ bunch Italian parsley

2 stalks sage

2 cinnamon sticks

2 bay leaves

6 pieces star anise

1 tsp (5 mL) toasted fennel seed

1 cup (250 mL) red wine 4 qt (4 L) veal or beef stock Salt and pepper to taste Preheat oven to 325 F (160 C). Liberally season beef with salt and ground pepper. Heat a large sauté pan or frying pan on mediumhigh heat. Add olive oil and sear beef until it is dark brown and well crusted. Remove and place in a covered, oven-safe casserole dish. Ensure meat is separated in one layer. Add carrot, onion, celery and garlic to hot fry pan, and cook until browned. Add tomato, plums, herbs, spices and red wine. Bring to a simmer and reduce until almost dry. Pour over seared beef. Add stock to beef and vegetable mixture and bring to a simmer. Cover and place in oven for approximately 3 hours, or until fork tender. Remove beef from liquid and strain. Pour half strained liquid back onto beef. Reduce remaining liquid until it reaches sauce consistency. Season with salt and pepper and serve braised beef with the sauce.

Note: Braised beef can be cooked ahead of time, and re-heated in its braising liquid.

Serves 6 to 8