INGREDIENTS:
Stew
2 tbsp olive oil
2 large onions, chopped fine
1/2 tsp sugar
Kosher salt and pepper
2 plum tomatoes, halved lengthwise and pulp grated on large holes of box grater
1 tsp Smoked Paprika
1 bay leaf
1 1 /2 cups dry white wine
1 1/2 cups water
1 large sprig fresh thyme
1/4 tsp ground cinnamon
2 1/2 lbs boneless beef short ribs, trimmed and cut into 2-inch cubes
Picada
1/4 cup whole blanched almonds *blanched almonds: bring water to a boil, boil almonds for 1 minute, drain and run under cold water, then peel the skins off
2 tbsp olive oil
1 slice hearty white sandwich bread, crust removed, torn into 1-inch pieces
2 garlic cloves *eh, do at least 6!
3 tbsp minced fresh parsley
1/2 lb oyster mushrooms, trimmed
1 tsp sherry vinegar *apple cider vinegar works fine
DIRECTIONS:
1. For the stew: Adjust oven rack to middle position, heat to 300. Heat oil in Dutch oven over medium-low heat until shimmering. Add onions, sugar, 1/2 tsp salt and cook, stirring often, until onions are deeply caramelized–30 to 40 minutes. Add tomatoes, smoked paprika, and bay leaf. Cook, stirring often, until darkened and thick, 5 to 10 minutes.
Add wine, water, thyme, and cinnamon to pot, scraping up any browned bits. Season beef with 1 1 /2 tsp salt and 1/2 tsp pepper and add to pot. Increase heat to high and bring to simmer. Transfer to oven and cook, uncovered, stirring after 1 hour, 1.5 to 2 hrs longer.
2. For the picada: While stew is in oven, heat almonds and 1 tbsp oil in 10 inch skillet over medium heat; cook stirring often, until almonds are golden brown, 3 to 6 minutes. Using slotted spoon, transfer almonds to food processor. Return now-empty skillet to medium heat, add bread, and cook, stirring often, until toasted, 2 to 4 minutes. Transfer to food processor with almonds. Add garlic and process until mixture is finely ground, about 20 seconds, scraping bowl as needed. Transfer mixture to bowl, stir in parsley, set aside.
3. Return now empty skillet to medium heat. Heat remaining 1 tbsp oil until shimmering. Remove the woody base of the oyster mushrooms. Add mushrooms and 1/2 tsp salt, cook, stirring often, until tender–5-7 minutes. Transfer to bowl and set aside.
4. Remove bay leaf. Stir picada, mushrooms, and vinegar into stew. Season with salt and pepper. Serve...over rice is good.
