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You have apparently missed the primary message from Mr. Kimball, that the beef should Not be braised in the wine, so as not to flatten them nuance of its flavour. As far as the tomato paste goes, it shouldn’t burn because of the liquid being released first from the sautéed onions followed by the liquid from the beef itself. I stirred the onions into the tomato paste well before nestling the beef in. I found that there was not quite enough sauce in the end, particularly for a commercial application. Since beef is often braised in a certain amount of beef stock, when I do it again I will add a cup of good stock in with the beef, and then reduce the whole bottle of wine into the sauce. The flavour is outstanding.
The instructions above leave out a crucial step: adding the liquid/wine. The liquid should be added before sticking the beef and tomato mix into the oven for 2 HRS. Burnt tomato flavor is an unrecoverable mistake.