Heaven on a plate is the best way I can describe this dish chosen from "Around My French Table" by Dorie Greenspan this week. You can find it on pages 254 and 255.
The sprinkling of gremolata over the top before serving gives this dish adds yet another depth of flavor that hightens the enjoyment of this highly flavorful and now buttery cut of beef. So simple and yet makes this dish a stand out and not your ordinary midwestern mid-week fair! The word special comes to mind!
As this dish was braising in the oven in it's lovely beefstock, fruity red wine, assorted aromatic veggies and herbs, and the lovely port wine, the one word that kept coming to my mind to describe the aroma filling my home was buttery. I know that might sound odd because there is no butter anywhere in this recipe but just have a look at the following picture and I think you'll see exactly why buttery kept coming to mind! Ahhhhh!