Robert Sinskey Vineyards

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Ingredients:

Puff Pastry Capped Red Wine Braised Beef with Wild and Exotic Mushrooms
For added luxury, place a few slices of black or white truffles on top of the beef before covering with puff pastry. The scent when you open the cap will be intoxicating. Prepare the beef and mushroom braise up to 3 days in advance as it must be cool in order to top with the puff pastry. 

Serves 4

1 1/2 pounds well-trimmed meaty boneless beef short ribs
Kosher salt
Freshly ground black pepper
Extra virgin olive oil
1 medium carrot, peeled, cut into 3 pieces
1 medium yellow onion, peeled and halved
1 celery stalk, trimmed, cut in half
Mushroom stems (trimmed from mushrooms)
3 cups red wine
Handful of parsley stems
1/2 cup tomato puree
1 bay leaf
1 cup water
1 tablespoon butter
1 pound exotic mushrooms, cleaned and trimmed
1/2 pound wild mushrooms - chanterelle or porcini, cleaned and trimmed
2 tablespoons minced shallots
Quick Puff Dough or Store bought

1. Preheat the oven to 350 degrees F.

2. Cut the short ribs in 1-inch pieces crosswise. Season all sides with salt and black pepper.

3. Heat a 5-quart Dutch oven or similar braising pan over medium high heat. Add 1 tablespoon of olive oil to the pan and then half of the short ribs. Brown on all sides and remove to a plate. Repeat with the remaining short ribs. Drain off the excess fat in the pan and return to the heat.

4. Add the carrot, onion, celery and mushroom stems. Sauté until they start to brown, about 5 minutes, season with salt and pepper. Add 3 cups of red wine and bring to a boil. Reduce the heat and simmer for 5 minutes until slightly reduced.

5. Add the beef, parsley stems, tomatoes, bay leaf and water. Bring to a boil. Then cover and place the pan in the preheated oven. Braise for 1 hour.

6. While the beef is braising, prepare the mushrooms. Heat a large sauté pan over medium high heat. Add the butter and heat until bubbling and brown on the edges. Add the mushrooms and cook until wilted and exuding juices, about 4 minutes. Season with salt and pepper, then add the shallots. Continue to cook until the juices of the mushrooms are almost dry in the pan. Remove from the pan and reserve on a plate at room temperature.

7. Remove the pan from the oven. Remove the beef from the pan and place in a bowl. Strain the juices over and discard the vegetables and herbs. Place the beef back in the pan and add the mushrooms. Bring to a boil on the stovetop, cover and place back in the oven to cook for 30 minutes more or until the beef is meltingly tender, adjust seasoning if necessary.Transfer the braise to a shallow pan and cool, uncovered, in the refrigerator. Wrap and store for up to 3 days before finishing.

8. Roll prepared puff pastry 1/8 inch thick and cut into circles 2 inches larger in diameter than top of the bowls. Place on a parchment lined sheet pan and chill until firm.

9. Preheat the oven to 425 degrees F.

10. Divide the cooled beef and mushroom braise evenly between 4 heat proof bowls.
Brush the outside rim of the bowl lightly with egg wash. Place the puff pastry circle over the rim and press down firmly to seal it to the outside of the bowl. Decorate the top with pieces of puff pastry cut to your own design. Brush lightly with egg wash to attach. Chill the bowls in the refrigerator for 20 minutes.

11. Remove the bowls from the refrigerator and brush lightly with egg wash. Place evenly spaced on a parchment lined sheet pan. Place in the preheated oven and bake for 15 minutes. Reduce the heat to 375 degrees F and continue baking for 20 to 25 minutes until the puff pastry is golden brown. Remove from the oven and place the bowls on liner plates. Serve immediately.

Notes: