Braising beef in white wine yields all the depth of a red wine braise, but with more beef flavor. This dish can be delicious with rice or mashed potatoes, but try it alongside a big Greek salad. The crisp vegetables and briny feta offset the richness of the meat.
- 2 tablespoons extra-virgin olive oil
- 2 pounds beef chuck, cut into 2-inch pieces
- 2 medium onions, minced
- 1 teaspoon salt, plus more to taste
- 2 cups dry white wine
- 2 tablespoons honey
- 4 whole star anise
- 1 teaspoon fresh-ground black pepper
- Pickled Peppadew, cherry or jalapeño peppers, sliced (for garnish)
Heat oil in Dutch oven or other heavy pot over medium-high heat. Working in batches, add beef in single layer, but don’t crowd. Brown very well on all sides, and transfer to plate. Add onions to pot with 1 teaspoon salt. Cook, stirring occasionally, until brown, about 10 minutes. Add wine. With wooden spoon, scrape up browned bits stuck to bottom of pan. Return beef to pan, and add honey, star anise and pepper. Bring to boil, and reduce heat to low. Cover and simmer 1½ hours. Uncover and simmer for another 30 minutes, or until sauce reduces almost to glaze. Add salt, to taste. Remove star anise, and sprinkle with sliced peppers before serving. Serves 4.