Vinegar-Braised Beef with Thyme, Carrots, and Onions
You can do much of the work for this dish a day ahead. Prepare the recipe up to straining the cooking liquid in Step 4. Combine the strained liquid and beef, refrigerate for up to a day, skim the solidified fat from the surface, and continue with Step 5. Cabernet Sauvignon vinegar is a good choice to balance the fruity wine. Although 1/2 cup vinegar sounds like a lot, it's not overpowering; vinegar loses much of its pungency when heated.