[Local 111]
The Valley Table Magazine, March 2007

Openings

"Local" is the new organic, but at Local 111 it's not just a catchphrase. Area farms supply the grassfed beef, free-range chicken, rabbit and seasonal vegetables. Chef David Wurth, an alumnus of Savoy (the New York City Mecca for "localvores"), uses the restaurant's proximity to farms to excellent effect in dishes like hearty rabbit stew, chicken liver toasts and grilled steak with mushroom bread pudding. Architect Linda Gatter, who owns the restaurant with her husband, has transformed the small space (a former garage) into a cozy yet spacious retreat.

Beef Ragu
by Chef David Wurth, Local 111, Valley Table Issue 35

Ingredients

1/4 cup olive oil
2 pounds grassfed beef for braising (stew meat, brisket or shank), cut into 2- to 3-inch cubes
1 large yellow onion, half-inch dice (about 11/2 cups)
2 carrots, peeled and cut into half-inch pieces (about 1 cup)
1 leek, washed and drained, white part only, chopped into half-inch pieces
2 cloves garlic, minced
I tsp fresh rosemary, chopped
11/2 cups red wine
1 cup canned tomato, cleaned and chopped
6 cups chicken stock
1 bay leaf
1 pound dry pasta (such as tagliatelle)
sea salt
Serves 4-6

Method

  1. In a 4-quart stockpot, heat olive oil and add beef. Brown well; remove with a slotted spoon to a bowl.
  2. Add onions and carrots, cover and reduce heat. Sweat until vegetables are soft (about 5 minutes), stirring occasionally.
  3. Add leek, garlic and rosemary and cook over low heat 5 minutes more, stirring occasionally.
  4. Add wine and bring to a simmer.
  5. Return beef to the pot (with juices), then add the tomato, stock and bay leaf. Bring mixture to a boil, then reduce to a simmer. Cover and cook 2 hours, or until beef is very tender. Season to taste with salt.
  6. Remove from heat and allow to cool. Beef can be pulled apart/shredded, or left as is.
To serve, reheat and serve with pasta.

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