The second course was the Beef Braised in Red Wine. This was one of the most luscious slow-cooked dishes that Lu Xinyi had seen so far from the cooking battles she’s witnessed. It was the sort of food one would find at fine dining restaurants and quality steakhouses.
As the judges took their turn to taste it, the melt-in-your-mouth beef had exploded and burst with flavors that hit Lu Xinyi’s taste buds with tidal waves of flavors. This… she’d never experience such culinary bliss for a long time. This dish reminded her of their mother’s favorite Lu-Style Braised Beef Short Ribs that their father would usually make on weekends.
It tasted just the same… no, she corrected herself. This was the improved version of their father’s recipe. Just when she thought that their father was the epitome of cooking, Lu Xinyi found herself standing in front of a bigger person than that their father was.
Her brother, Tian Lingyu had managed to surpass their father this early?
Of course, Lu Xinyi had also tried to do the same dish before, but the flavor and experience it left couldn’t be compared to what her brother made today.
As with all slow-cooked dishes like Beef Stew and Pot Roast, Tian Lingyu started by aggressively browning the beef brisket. This was where he got a ton of flavor on both the beef and in the sauce. From the brown stuff left on the base of the pot.
After that, he slowly sautéed some garlic, onion, carrot, and celery. The longer one took here, the better the flavor base!
Then, he added tomato paste to thicken the sauce and to add a touch of sourness, beef broth, red wine, thyme, and bay leaves. Once done, he plunked the lid on and then slow-cooked in the oven and let it cook for hours. The ten-minute plating time, in the end, was enough to remove the casserole dish from the oven and serve it.
The red wine sauce in this dish was simply amazing. The depth of flavor and the richness one could achieve with so few ingredients were also incredible! Wine provided the complexity and depth of flavor so Tian Lingyu only used a few ingredients for this dish.
“What kind of red wine did you use?” Headmistress Han asked. She was busy piercing the meat with her fork and let them see how easily the fibers of the meat separate from each other.
Braising was used to cook large cuts of beef, such as a roast or brisket, with a small amount of liquid. This slow-cooking method is ideal for tenderizing less tender—and typically less expensive—cuts of beef. Generally, cuts from the chuck, the shank, and brisket (which Tian Lingyu chose to use) and the round were the most suitable for braising and stewing.
If she thought about it, these parts of the animal worked harder than the middle section. Therefore, the muscles were more exercised, and the connective tissue was stronger—and a bit tougher.
Not all beef cuts were created equal so it’s important to match the proper cooking method with the cut of beef. Each method would bring different flavors and textures to one’s beef.
The slow-cooking method helped soften and tenderize the muscle fibers and connective tissue, resulting in moist, flavorful beef.
Previously, when Lu Sibai was still alive, she also got a chance to taste his own version of this Beef Braised; but comparing what Tian Lingyu presented today—in her honest opinion, Lu Sibai’s was inferior to Tian Lingyu’s.
“For this Beef Braised, I used Zinfandel wine,” Tian Lingyu answered truthfully, “Some may claim that it doesn’t matter what kind of red wine is used in braising, but I disagree. Most wines become more concentrated in flavor but lose nuance when cooked. ρꪖꪕᦔꪖꪕꪫꪣꫀꪶ
“Acidity and fruitiness become more pronounced. The individual tasting notes will be cooked out and indistinguishable, which is why cooking with expensive wine is unnecessary.” He added.
He Haotian rubbed his chin as he thought what Tian Lingyu said. Indeed, not all red wines are the same. For example, this Beef Braised, some recipes would call for a dry red wine such as merlot or pinot noir. In fact, this kind of red wine was better for cooking beef stew or a wine-based sauce.
“So why Zinfandel? What so special about it?” Lu Xinyi asked. Yes, she had to ask because, in their family’s recipe book, this dish called for a Merlot or Cabaret Sauvignon. Pinots were not suitable because it was too light.
Her eyes were a little watery as she talked to her brother. Seeing her tears, Tian Lingyu suddenly stiffened. He didn’t expect her to react like this.
“Zinfandel is lighter in color than both Cabernet Sauvignon and Merlot. However, although it’s a light-bodied red wine like Pinot Noir, Zin’s moderate tannin and high acidity make it taste bold. Together with Shiraz, these bold wines will stand up well on braising meats,” he explained awkwardly.
Why was she crying anyway? Shouldn’t she be happy for him recreating and elevate the flavor of their family recipe? Initially, he thought that she’d be happy to see and taste the same dish that was familiar to both of them.
“Well, Zinfandel is an affordable red wine anyway. Some wine connoisseurs may call them cheap. However, it pairs well with plenty of meat under a variety of cooking styles,” Han Zhiling continued before taking a small plate with tiramisu as Tian Lingyu’s dessert… but not before stopping her hand midway as she saw strawberries and blueberries on top of the dessert.
“A berry tiramisu?” she exclaimed. She hadn’t seen one since forever.
What was this? Traditionally, tiramisu contained both caffeine and alcohol in a creamy cheese mixture served in layers.
Lu Xinyi followed her gaze and was bewildered to see berries on top of the tiramisu. She never knew berries could complement a dessert like tiramisu. Tiramisu was a super simple and rich trifle-like dessert that, rather than layering up a cake and creamy filling, was designed by layering rich mascarpone mousse, ladyfinger cookies, amaretto liquor, and cocoa powder.
How brave her brother was for using berries on tiramisu. In the end, she could stop herself from taking a bite from her dessert. There was an added layer of syrup-soaked raspberries, blueberries, and strawberries on it.
The berry syrup replaced the amaretto liquor usually used in Tiramisu and heightened the berry flavor of Tian Lingyu’s newer creation.
It was surprisingly delicious. It was phenomenal! It was beyond heavenly and out of this world. How come she never thought that berries could also be used on Tiramisu? What a delightful Berry Tiramisu!
Lu Xinyi thought after finishing her dessert leaving a clean plate: who could really say no to berry-dipped ladyfingers smothered in a mascarpone and cream mousse?
Still, this dessert called for mascarpone cheese. Although mascarpone could be used for both sweet and savory cooking, its neutral flavor and luxurious texture really lent itself to sweet desserts. When whipped up with whipping cream and sugar, mascarpone would take on the form of a stunning and light mousse. This mousse, combined with all the berries, truly lifted the dessert to the next level.
