Merda De Can
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 4 oz pancetta, diced
- 2 cups pearl onions, peeled
- 8 oz cremini mushrooms, halved
- 3 tbsp tomato paste
- 1 cup beef stock
- 0.5 cup dry red wine
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 3 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 2 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
Instructions
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat (350°F). Season beef cubes with salt and pepper. Working in batches, sear beef for 3-4 minutes per side until deeply browned. Set aside on a plate.
- In the same pot, render pancetta over medium heat for 4 minutes until fat releases and edges crisp. Add minced garlic and cook 1 minute until fragrant.
- Add tomato paste and both mustards to the pot, stirring constantly for 2 minutes to caramelize and deepen flavor. This builds the sauce foundation.
- Deglaze with red wine, scraping up browned bits for 2 minutes. Pour in beef stock and return seared beef to pot. Add fresh thyme. Bring to simmer.
- Cover and braise in a 325°F oven for 25 minutes. Remove from oven, add pearl onions and mushrooms, stir well.
- Return covered pot to oven for an additional 12-15 minutes until beef is fork-tender and onions are caramelized. The sauce should coat the back of a spoon.
- Remove from oven, taste and adjust seasoning with salt and pepper. Drizzle with remaining 1 tbsp olive oil for shine and richness before serving.
Inspired by Tom Berry’s winning merda de can. This is a plausible recreation, not the chef’s original recipe.