I made this dish with my chef friend Susan and my cousin Jenna. We made jokes that Jenna had gotten my old apron because before I was given a chefs coat from the Shea Center I used the lederhosen apron. It feels good to move up haha. I love cooking in her kitchen because it has just about every ingredient you could possibly need or want. Including a huge spice drawer! haha.
Ingredients:
Braising Liquid:
1 onion
2 carrots, peeled
4 cloves of garlic roughly chopped
2 cups San Marzano tomato puree
3-4 cups of beef or chicken stock
bay leaves
parsley
thyme
Orzo Risotto:
6 tablespoons (3/4 stick) butter
3/4 cup minced shallots
2 garlic cloves, minced
2 cups orzo (rice-shaped pasta)
6 cups boiling water
1 1/2 teaspoons coarse kosher salt
1 1/2 tablespoons chopped fresh thyme
1 tablespoon finely grated lemon peel
6 tablespoons chopped Italian parsley
Directions:
Beef:
1. Chop onions and carrots into a rough dice. Saute in a large pan over medium heat with some olive oil. Season with salt and pepper and cook until translucent. Add garlic and cook another 2 minutes.
2. Add the tomatoes and cook another minute. add stock and herbs and bring to a boil. Allow to reduce for about 10 minutes, stirring every once in a while.
3. Cut round steak into three or four pieces so it will fit in pan. Place into a preheated 300 oven for about 3 hours or until beef is tender.
4. When beef is about finished make risotto and any other veggies you'd like to serve. We made mushrooms with pearl onions and carrots.
Orzo Risotto:
1. Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes.
2. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes.
3. Remove from heat. Mix in thyme and peel, then parsley.
4. Serve up everything together on a plate. Make sure beef has lots of extra sauce! Then grab a fork and enjoy!!!!
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