Beef Braised in Red Wine

Name: Beef Braised in Red Wine
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms boneless beef chuck roast; 1 teaspoons black pepper; 1 medium carrot, finely chopped; 2 ribs celery ribs, finely chopped; 12 inches fresh rosemary; 16 inches fresh thyme; 4 garlic cloves, thinly sliced; 2 Tbsps olive oil; 1 medium onion, finely chopped; 113 grams sliced pancetta, finely chopped; 4 servings Accompaniment: creamy polenta; 1 teaspoon salt; 2 Tbsps tomato paste; 473 milliliters water; 473 milliliters Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône

Beef Braised in Red Wine might be just the main course you are searching for. This recipe covers 40% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 872 calories, 71g of protein, and 58g of fat per serving. This recipe serves 4. Head to the store and pick up accompaniment: creamy polenta, water, carrot, and a few other things to make it today. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert. From preparation to the plate, this recipe takes roughly 75 hours.

Instructions

Put oven rack in middle position and preheat oven to 325°F.

Equipment you will use

Oven

Heat oil in pot over moderately high heat until hot but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Meanwhile, pat meat dry and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Meat

Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.)

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Pot

Transfer to a plate using a fork and tongs.

Equipment you will use

Tongs

Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes.

Ingredients you will need

Pancetta

Cooking Oil

Equipment you will use

Pot

Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute.

Ingredients you will need

Tomato Paste

Rosemary

Garlic

Thyme

Add wine and boil until liquid is reduced by about half, about 5 minutes.

Ingredients you will need

Wine

Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.

Ingredients you will need

Water

Meat

Equipment you will use

Oven

Pot

Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt.

Ingredients you will need

Sauce

Meat

Salt

Equipment you will use

Cutting Board

Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

Ingredients you will need

Sauce

Meat

• Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350°F oven until hot, 25 to 30 minutes, then slice meat.

Ingredients you will need

Sauce

Beef