Estofado de Carne con Arroz de Azafrán

Rich and tender beef braised in red wine and aromatic vegetables, served alongside a luxurious, golden saffron-infused rice.

• Prep: 40 min
• Cook: 4 hr
• Total: 4 hr 40 min
• Servings: 4
• Cuisine: Spanish
• Difficulty: Hard
• Cost: $11.15/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• slow cooker
• rich
• savory
• comfort food
• special occasion
• classic

Ingredients

• 2 pound beef short ribs (boneless, trimmed of excess fat, cut into 2-inch chunks)
• 2 tablespoon olive oil (extra virgin)
• 2 yellow onions (large, chopped and small, finely diced)
• 2 carrots (peeled, sliced)
• 2 celeries (stalks, sliced)
• 4 clove garlic (minced)
• 14.5 ounce crushed tomatoes
• 2 cup dry red wine
• 2 cup beef broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1.5 teaspoon salt (kosher, divided)
• 0.75 teaspoon black pepper (freshly ground, divided)
• 2 tablespoon butter (unsalted)
• 1.5 cup Arborio rice
• 0.25 teaspoon saffron threads (steeped in 1/4 cup hot chicken broth)
• 4 cup chicken broth (hot)
• 0.5 cup Parmesan cheese (grated)
• 0.25 cup fresh parsley (chopped, for garnish)

Instructions

1. Pat beef short ribs dry and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef short ribs on all sides until a deep crust forms, working in batches if necessary, about 3-4 minutes per side. Remove beef and set aside.
3. Reduce heat to medium. Add the large chopped yellow onion, carrots, and celery to the pot. Sauté for 8-10 minutes until softened and lightly caramelized, scraping up any browned bits from the bottom of the pot.
4. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant. Add the crushed tomatoes, dry red wine, and 2 cups beef broth. Bring to a simmer, scraping the bottom of the pot to loosen any remaining fond.
5. Return the beef short ribs to the pot. Add bay leaves and dried oregano. Bring back to a gentle simmer, then cover the pot and transfer to a preheated oven at 325°F. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
6. While the beef is braising, prepare the saffron for the risotto: steep 1/4 teaspoon saffron threads in 1/4 cup hot chicken broth and set aside.
7. Once beef is tender, remove from oven. Remove the beef short ribs from the pot and set aside. Skim off any excess fat from the sauce. Discard bay leaves. You can either serve the sauce as is or use an immersion blender to lightly purée some of the vegetables for a thicker, smoother sauce. Taste and adjust seasoning with remaining salt and black pepper.
8. For the saffron risotto: In a separate medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add the small finely diced yellow onion and cook until translucent, about 5 minutes.
9. Add Arborio rice to the saucepan and stir for 1-2 minutes until the edges of the grains become translucent. Pour in the saffron-infused broth and cook until absorbed.
10. Begin adding the remaining 3 3/4 cups hot chicken broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. This process should take about 20-25 minutes, until the rice is creamy but still has a slight bite (al dente).
11. Remove risotto from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning as needed.
12. Serve the braised beef short ribs with a generous spoonful of the rich sauce, accompanied by the saffron risotto. Garnish with fresh chopped parsley if desired.

Notes

Beef cheeks can be substituted for short ribs for an even richer, more traditional result in Spanish stews. The sauce can be made a day ahead, as flavors often improve overnight. Reheat gently on the stovetop or in the oven.

Nutrition (per serving)

• Calories: 1362
• Protein: 52.5 g
• Carbohydrates: 82.3 g
• Fat: 82.7 g
• Fiber: 4.2 g
• Sodium: 2926 mg
• Saturated Fat: 35.9 g
• Sugar: 13.6 g
• Cholesterol: 188 mg