My husband and I spent part of a weekend in Boston recently. After scheduling a day of work meetings in the city, we decided to make it into a combination work/pleasure trip by spending the night and next day nibbling and adventuring through Boston. After a round of post-work drinks at Dillon’s, we headed over to Newbury Street for dinner at Tapeo. We had been there previously for an afternoon snack and drink and were looking forward to a meal of tapas dishes. Although the atmosphere was mediocre, the food was excellent. One of our favorite dishes was Pato Braseado, duck breast in blackberry sauce.
I decided to use this dish as inspiration for our Tapas Monday last week. Although duck breast isn’t easy to find, I was fairly certain that a cut of beef would make a fine replacement. Since our blackberry bushes didn’t recover from last year’s Halloween snowstorm, I decided to use some blueberries, which currently are in season.
As I used a steak that was relatively thin for this dish, I didn’t feel the need to braise it for hours. However, I am certain that this dish could be converted to a slow-cooked dish quite easily. Replace the longer sauté time with a quick sear, and allow the meat to braise on a low heat on the stovetop or in the oven for several hours. The results should be a tender, flavorful dish.
Beef in Blueberries
1-1/2 cups cider vinegar
1/2 cup sugar
1-1/2 cups blueberries
3/4 lb. strip steak
Combine vinegar and sugar in a small pot over medium heat, stirring until sugar dissolves. Transfer to blender and add blueberries. Purée until smooth. (If you prefer not to have seeds, you can pour sauce through cheesecloth before next step. I prefer to leave the seeds for texture.)
Place steak and half of blueberry sauce in a resealable bag or covered container. Refrigerate for at least 4 hours. Store remaining blueberry sauce in a covered container and refrigerate for later use.
Heat a grill pan over medium heat. Place steak on grill pan, and discard marinating liquid. Cook for 4 minutes on each side.
Transfer steak to a small to medium sized pot and pour remaining blueberry sauce over it. Cover with a lid, and simmer on lowest heat for 1 hour. To thicken the sauce, you may want to remove the lid for the last 15 minutes of cooking.