Red Wine Brasato with Glazed Root Vegetables

Name: Red Wine Brasato with Glazed Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 3 kilograms beef chuck pot roasts; 1 teaspoons whole black peppercorns; 2 Tbsps butter; 397 grams beef broth; 1 large carrot, peeled, coarsely chopped; 454 grams carrots, peeled, cut into 1-inch cubes; 454 grams celery root (celeriac), peeled, cut into 1-inch cubes; 1 large celery stalk, chopped; 2 Tbsps chopped fresh parsley; 2 Tbsps chopped fresh sage; 3 garlic cloves, peeled, smashed; 1 Tbsp olive oil; 1 large onion, chopped; 750 milliliters hearty red wine (such as Cabernet Sauvignon, Zinfandel, or Syrah); 2 teaspoons sugar; 1 Tbsp heaping tablespoon tomato paste; 454 grams turnips, peeled, cut into 1-inch cubes

You can never have too many beverage recipes, so give Red Wine Brasato with Glazed Root Vegetables a try. Watching your figure? This gluten free recipe has 1091 calories, 91g of protein, and 59g of fat per serving. This recipe serves 6. Head to the store and pick up bay leaf, turnips, beef broth, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Adjust rack to lower third of oven. Preheat to 300°F. Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes.

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Wine

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Sauce Pan

Oven

Meanwhile, heat oil in heavy large wide pot over medium heat.

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Cooking Oil

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Pot

Sprinkle roasts with salt and pepper.

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Salt And Pepper

Add 1 roast to pot and cook until brown on all sides, about 13 minutes.

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Pot

Transfer to large plate; repeat with remaining roast. Spoon fat from pot

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Pot

Add onion, carrot, celery, and garlic to pot.

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Carrot

Celery

Garlic

Onion

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Pot

Sprinkle with salt and pepper. sauté over medium-high heat until vegetables begin to brown, about 6 minutes.

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Salt And Pepper

Vegetable

Add tomato paste; stir 1 minute.

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Tomato Paste

Add broth; bring to boil.

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Broth

Add sage, parsley, bay leaf, and peppercorns. Return roasts and any accumulated juices to pot, tucking roasts to fit in single layer.

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Peppercorns

Bay Leaves

Parsley

Sage

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Pot

Pour reduced red wine over; cover.

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Red Wine

Transfer roasts to oven and braise 1 hour 15 minutes. Turn roasts over. Cover and braise until roasts are tender, about 1 hour 15 minutes longer. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and keep chilled. Rewarm in 350°F oven until heated through, about 30 minutes.

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Oven

Transfer roasts to cutting board; tent with foil. Strain braising liquid into medium saucepan, pressing on solids in strainer. Spoon fat from surface of braising liquid; keep liquid warm.

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Cutting Board

Sauce Pan

Sieve

Aluminum Foil

Melt butter with oil in heavy large skillet over high heat.

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Butter

Cooking Oil

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Frying Pan

Add celery root, turnips, and carrots.

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Celeriac

Carrot

Turnip

Sprinkle with salt and pepper. sauté until browned in spots, about 8 minutes.

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Salt And Pepper

Add 1 cup braising liquid from pot roast. Cover, reduce heat to medium, and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to high, and bring to boil. Stir in sugar.

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Vegetable

Pot Roast