MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Ultimate Pot Roast
Categories: Beef, Vegetables, Mushrooms, Chilies, Wine
Yield: 5 servings

MMMMM----------------------------BEEF---------------------------------
4 1/2 lb Bone-in beef shank
Salt
1/4 c + 3 Tbsp. canola oil
10 cl Garlic; peeled
8 lg Shallots; peeled, sliced
- 1/2"
1/2 lb Shiitake mushrooms; stemmed,
- quartered
3 Dried ancho chilies; halved,
- seeded
2 Dried guajillo chilies;
- halved, seeded
750 ml Dry sauvignon blanc
3 c Rich Beef Bouillon
2/3 c Small taggiasca or nicoise
- olives; drained
2 Passion fruits; seeds &
- pulp

MMMMM--------------------------RADISHES-------------------------------
1 1/2 lb Round red radishes; washed,
- dried, very large leaves
- trimmed
3 tb Olive oil
Salt & fresh ground pepper

MAKE THE BEEF: Season the beef generously all over with
salt. Use immediately or refrigerate for 1 hour, or up
to overnight.

In a large (6-quart) Dutch oven or other heavy-bottomed,
ovenproof pot, heat the 1/4 cup canola oil over high
heat. Once very hot, carefully add the beef and cook,
turning as needed, until deeply browned on all sides,
about 20 minutes. Remove the meat to a plate and discard
the fat from the pot.

Set the pot over medium heat (do not clean it out). Heat
the remaining 3 tablespoons canola oil over low heat.
Add the garlic and shallots and cook, stirring
frequently, until lightly browned and softened, about 6
minutes. Add the mushrooms and dried chilies and cook,
stirring occasionally, until the mushrooms soften, about
5 minutes. Remove the vegetables to a plate. Add about
one-third of the wine and the beef shank to the pot.
Bring to a boil over high heat. Reduce to a simmer,
cover, and let cook until the liquid is almost fully
evaporated, about 20 minutes. Repeat this process two
more times, adding one-third of the bottle of wine to
the pot each time.

Set the oven @ 325ºF/165ºC.

Add the prepared vegetables, half of the olives, and the
passion fruit pulp to the pot. Pour in the bouillon and
bring to a simmer, then cover the pot and transfer to
the oven. Cook, basting or flipping the meat and bone
every 30 minutes, until the meat has pulled
significantly away from the bone and shreds easily,
about 3 hours. Remove the pot from the oven. Raise the
heat to 350ºF/175ºC.

Remove the beef from the pot and transfer momentarily to
a rimmed platter. Using a slotted spoon, remove all of
the solids from the braising liquid to a bowl. Discard
any large pieces of chile that are still tough. If the
sauce in the pot is not well reduced, place the pot back
over medium-high heat and simmer the sauce until it is
rich and dark. Add the remaining vegetables back to the
pot, and stir in the remaining olives. Carefully add the
beef back to the pot and cover to keep warm.

MAKE THE RADISHES: On a large baking sheet, spread out
the radishes and greens in a single layer. Drizzle with
the olive oil and season generously with salt and
pepper, tossing and rubbing to coat. Transfer to the
oven and roast until the radishes are crisp-tender and
the greens are frizzled, 10 - 12 minutes.

Transfer the meat to a deep rimmed platter, and spoon
some of the braising liquid on top. Spoon the rest of
the liquid and the vegetables around the beef. Serve
hot, sliced or shredded into portions, with the roasted
radishes on the side and the relish for spooning atop
the beef.

By Mitchell Davis & Laurent Gras

Serves 4 - 6

RECIPE FROM: https://www.saveur.com

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