Cipollini Balsamic Sea salt

Cipollini Balsamic Sea salt

Ingredients:
8 ounces small whole cipollini onions, peeled
¼ cup balsamic vinegar
2 cups low-sodium tomato juice
2 cups organic low-sodium beef broth
2 bay leaves
10 ounces fresh wild mushrooms

Directions:
1. Preheat oven to 300˚F.
2. Heat oil in a large Dutch oven over medium-high heat.
Season meat on all sides with salt and pepper and sear until
evenly browned on all sides. Remove meat from pan. Add
onions and sauté until golden brown. Remove from pan.
3. Add balsamic vinegar to pan, stirring to scrape up any browned
bits on the bottom of the pan. Add tomato juice, broth, and
226 MARIEL’S KITC HEN
bay leaves and bring to a boil. Then reduce heat and simmer.
Add meat, onions, and mushrooms to sauce. Remove from
heat, cover, and place in oven. Cook, basting every 30 minutes
with the pan juices, until the beef falls apart easily, 2 ½ to 3
hours. Before serving, remove and discard bay leaves.
Wi n t e r 227
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Olive oil for drizzling