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Red Wine–Braised Beef
Chef Peter Pastan loves the beef flatiron (or top blade) steak from the shoulder because it stays tender and flavorful after long braising, unlike the brisket or round roast, which can get stringy. At the Piedrasassi harvest dinner, he marinated the meat in just-picked and crushed Syrah grapes; in this recipe, table grapes work just as well.
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