Espresso Braised Beef
with Wine Barrel Spices & Orange-Mint Gremolata
This richly-flavored braised dish has a complexity that shows so nicely with our Silver Oak Cabernets. Wine barrel spices comprise the traditional spice aromas that our wine barrels add to our wines. This dish makes a great meal for a party. You can prepare it the day before and just heat it before serving. If bison is difficult to find, substitute beef short ribs or boneless beef chuck roll.
- 2 garlic cloves, sliced thin
- 1 navel orange, peeled, with segments cut into bite size pieces
- ¼ cup mint leaves, torn
- ¼ cup extra virgin olive oil
Bison Short Ribs
- 6 pounds bison short ribs, cut into 2″ pieces or 3 pounds boneless bison chuck roll, cut into six 8-ounce pieces
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 cups all-purpose flour
- ½ cup canola oil
- 1 onion, peeled and chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
Wine Barrel Spices
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- ½ teaspoon clove, ground
- ¼ teaspoon star anise, ground
- ¼ teaspoon nutmeg, ground
- 4 tablespoons finely ground espresso (caffeinated or decaffeinated)
- ½ bunch fresh parsley
- ½ bunch fresh thyme
- 2 bay leaves
- 1 cup Cabernet Sauvignon
- 1 quart Beef Broth (see recipe)
- 8 small red potatoes, quartered
- 8 Brussels sprouts, quartered
- 8 baby carrots, peeled
- 1 fennel bulb, diced large
- In a small bowl mix together the sliced garlic, orange, mint and olive oil. Set aside.
Make Short Ribs
- Preheat oven to 350°F.
- Place the short ribs into a bowl and toss with salt and pepper until evenly coated. Add the flour and toss until all the short ribs are coated.
- Heat the canola oil in a large Dutch oven on high heat and sear the short ribs until all sides are golden brown. Remove from pot and let the meat rest on a plate. Discard the hot oil and clean out the pot.
- In the Dutch oven on medium-high sauté onion, carrot, celery and Wine Barrel Spices for 10 minutes. Add espresso, parsley, thyme, bay leaves, Cabernet and beef broth. Add bison, cover and bring to a simmer.
- Once simmering place in the oven and cook for 2½ to 3 hours or until the meat is tender enough to cut with a fork. Turn the short ribs over every 30 minutes to cook all sides evenly.
- Once tender remove the short ribs from the liquid and strain the liquid through a fine sieve. Discard the vegetables and return the short ribs back to the liquid in the pot.
- Add the potatoes, Brussels sprouts, baby carrots, and fennel and bring to a gentle simmer. Simmer until all of the vegetables are tender.
- To serve, place the short ribs and vegetables in a deep platter and pour the braising liquid over the top. Finish by drizzling with the gremolata.