Curtis Stone: Porcini-Braised Beef with Horseradish Mascarpone Recipe

Rachael Ray: Curtis Stone

Curtis Stone was Rachael Ray’s guest co-host, and he brought a dish to share. Dried Porcini Mushrooms are the key ingredient for the braising in this recipe for Porcini-Braised Beef with Horseradish Mascarpone.

You can also use dried porcinis mixed with salt as a steak seasoning. “You really get a lot of bang for your buck when you use dried mushrooms,” Rachael said.

As for the meat, you can use a tougher cut to save some money. That’s because braising is such a slow cooking method that it will eventually break down tough meat. “There’s way more flavor development,” Stone said of tougher meat cuts.

Rachael Ray: Curtis Stone Porcini-Braised Beef Recipe with Horseradish Mascarpone Ingredients

• 1/2 oz Dried Porcini Mushrooms
• 3 cups low-sodium Beef Broth
• 4 sliced Shallots
• 1 bunch Thyme
• 1 3-lb Beef Chuck Roast (in eight chunks)
• 1 cup Dry White Wine
• 1 lb thickly sliced White Mushrooms
• 8 chopped cloves Garlic
• 3 tbsp Olive Oil
• Salt & Pepper

Horseradish Mascarpone Ingredients

• 1 cup Mascarpone Cheese
• 1/4 cup Heavy Cream
• 1/3 cup finely grated fresh Horseradish
• 2 tbsp Lemon Juice
• Salt & Pepper

Curtis Stone: Rachael Ray Porcini-Braised Beef with Horseradish Mascarpone Recipe Directions

1. Preheat the oven at 300 F.
2. Grind porcini mushrooms into a powder in a coffee grinder (or use a spice mill).
3. Salt and pepper the beef. Heat a Dutch oven on high and add olive oil.
4. Cook the beef for about 10 minutes in the hot oil, turning occasionally. It should become browned on all sides.
5. Add wine and stir to deglaze. Add broth with shallots, thyme, mushrooms, garlic, and porcini powder. Simmer.
6. Cover the pot and put it in the oven. Braise the beef, cooking for three hours and turning halfway through.
7. Uncover the pot and cook for one more hour, or until tender. Liquid should reduce by one-third. Remove thyme stems.
8. Combine ingredients for the Horseradish Mascarpone in a small mixing bowl.
9. Serve beef in four bowls, topped with mushrooms and cooking liquid. Dollop horseradish mascarpone on top.