Braised beef a snap to make

This week, we are preparing a very simple red wine braised beef recipe.

RED WINE BRAISED BEEF

Ingredients

4 tablespoons vegetable oil

3 pounds beef sirloin, cut into large pieces (about 4-ounce pieces work well)

1 cup chopped onion

1⁄2 cup chopped celery

1⁄2 cup chopped carrot

4 cups red wine (a decent cabernet should be perfect)

2 cups chopped tomato

2 tablespoons tomato paste

1 cup chopped mushrooms

1 tablespoon chopped garlic

2 bay leaves

1 teaspoon chopped thyme

1 teaspoon chopped rosemary

1 pound egg noodles

Salt and pepper, to taste

Putting it together

In a large, ovenproof pan over high heat, add the oil and heat until it begins to smoke. Add the beef and cook for about two minutes; turn each piece and cook for another two minutes. Remove the beef from the pan and add the onion, celery and carrots; cook until golden brown. Add the wine and cook until the alcohol evaporates, about five minutes.

Reduce the heat to low and return the beef to the pan along with the tomato, tomato paste, mushrooms, garlic, bay leaves, thyme and rosemary. Bring it back to a boil; add some water, if needed, to keep it from drying out. Place the pan in a 350-degree oven and cook for about two hours.

While the sirloin cooks, bring some salted water to a boil and cook the egg noodles according to the package directions; drain and set aside. After the beef is done cooking, stir the contents of the pan until the meat falls apart. Adjust the seasoning with salt and pepper, to taste.

Add the egg noodles to the pan and stir to combine. Serve while hot and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.