Classic Red Wine Braised Beef with Au Jus Reduction

1.Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.

2.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3-4 minutes per batch. Remove the seared beef and set aside.

3.Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the smashed garlic and cook for 1 minute more until fragrant.

4.Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste, creating a light roux.

5.Pour in the entire bottle of red wine, scraping up any browned bits (fond) from the bottom of the pot. Bring to a simmer and let it reduce by about one-third, which should take 8-10 minutes.

6.Stir in the beef broth and tomato paste until fully incorporated. Return the seared beef and any accumulated juices to the pot. Add the thyme sprigs, ensuring the liquid mostly covers the meat.

7.Bring the liquid back to a gentle simmer. Cover the Dutch oven tightly and transfer it to a preheated oven at 160°C (325°F).

8.Braise for 3 to 4 hours, or until the beef is fork-tender and easily shreds apart. Check halfway through and stir gently if necessary.

9.Carefully remove the beef from the pot using a slotted spoon and place it in a bowl. Shred the beef using two forks.

10.Strain the remaining braising liquid through a fine-mesh sieve into a saucepan, discarding the solids (onions, garlic, thyme). Skim off excess fat from the surface of the liquid.

11.Bring the strained liquid to a boil over medium-high heat and reduce until it thickens into a rich au jus, about 10-15 minutes. Taste and adjust seasoning (salt/pepper) if needed.

12.Toss the shredded beef with enough of the reduced au jus to keep it moist. Serve immediately on rolls for pulled beef sandwiches, or as a main course with extra sauce spooned over top.