Chef Tim Wood of Carmel Valley Ranch dishes out one of his favorite recipes inspired by Monterey County. He likes to pair this Tassajara Natural Grass Fed Beef- Saunders Family Cabernet Braised recipe with Carmel Valley Ranch fava beans and purple mustard greens. Want to learn about Chef Tim and his "Monterey County Hot Spots?" Click here. Pacific to Plate, Recipe of Tassajara Beef Background Information TimWood: I first tasted Tassajara Meats when I was at the Monterey Peninsula College Farmer’s Market. I had been turned onto it by Mike Jones of the now famed Cachagua General store. He told me about it and I ran to the market to check it out. I love using Tassajara beef for small wine dinners because it really represents someone who cares about what they do and why they do it. Tassajara Meats' main goal is to teach people the importance of beef and how it’s raised and consumed for the American Diet. Ingredients
  • 5-8 pounds chuck steak or grass fed short ribs cut into uniform pieces (this ensures even cooking )
  • 1 bottle Boete Cabernet Franc from the Saunders Family Vineyard (or your favorite cab franc or cabernet)
  • Soft heirloom tomatoes- about 1 cup chopped or 1 /4 cup tomato paste
  • 3 filet of anchovies
  • 1 head garlic split
  • ½ bunch thyme
  • 6 each celery stalks- rough chopped
  • 3 medium size carrots- rough chopped
  • 3 whole onions- rough chopped
  • 1 Tsp. peppercorns
  • 1 bay leaf
  • ½ to ¾ gallon veal stock or previous braising liquid watered down a little
Instructions Season the beef heavily with salt and fresh ground pepper (use a quality salt like Diamond Krystal or a sea salt, like what we make at The Ranch). Leave uncovered overnight in the refrigerator. Begin the next afternoon by pulling the meat out and allowing it to temper on the counter (this is a good time to check the rest of the ingredients) Start with the searing of the beef in a large heavy bottomed sauce pot by heating a generous amount of olive oil to coat the bottom. Sear on medium heat as not to scorch the pan. When all sides are evenly browned, pull the meat and allow it to rest. Remove half the oil and start to cook off the celery, carrot, onion, garlic clove, thyme, bay leaf and peppercorns for about 20 minutes on low to medium heat till soft and translucent (Chefs always say translucent but basically your cooking out the sweetness of the vegetal aromatics). Turn the heat to med high and add the tomato product and cook out quickly till it starts to show color, about 5 minutes, then add the red wine. Let cook-down till almost dry and then add your beef and enough stock to cover by one to two inches. Season with a little more salt as it will cook slowly into the beef allowing us to adjust the final sauce later with extra stock. Put covered pan into a 325 degree oven till tender, about 2-3 hours depending on the size of the cut. Pull the beef out and reserve, drain the braising liquid and adjust with fresh stock, as it may be salty, and serve over fresh garden vegetables (in this case favas, English peas and young steamed potatoes). Use a bitter green like mustard or wild arugula for a garnish or a fresh bite in contrast to the braise.