Braised Beef with Red Onion Gremolata

By kristentirrell

12 hour prep time

Ingredients

• For Gremolata:
• 5 Lb Boneless Beef Chuck Roast
• Salt
• Pepper
• 1/4 Cup Olive Oil
• 2 Large Onions, Sliced
• 2 Cups Dry Red Wine
• 1/2 Cup Red Wine Vinegar
• 1/4 Cup Sugar
• 2 Garlic Cloves, Crushed
• 4 Cups Chicken Broth
• 1 Bunch Thyme
• 1/4 Small Red Onion, Finely Chopped
• 2 Tbsp Red Wine Vinegar
• 1 Red Jalepeno, Chopped
• 1/4 Cup Chopped Fresh Basil
• 1/4 Cup Chopped Fresh Chives
• 1/4 Cup Chopped Fresh Parsley
• 1/4 Cup Lemon Zest
• Salt
• Pepper
• Assembly:
• 2 Tbsp Red Wine Vinegar
• Salt
• Pepper
• 1 Cup All-purpose Flour
• 1/4 Cup Vegetable Oil

Details

Adapted from bonappetit.com

Preparation

Step 1

Beef:
Preheat oven to 325. Tie roast with kitchen twine at 1" intervals; season with salt and pepper.
Heat oil in a large ovenproof pot over med-high heat. Cook onions, stirring occasionally, until soft, 10-15 min. Add wine, vinegar, and sugar. Bring to a boil, reduce heat, and simmer until reduced by half, 10-12 min. Add garlic and broth and return to a simmer; add roast and thyme. Cover and braise in oven, turning roast occasionally, until roast is tender, 2 1/2 - 3 hours.
Transfer roast to a large baking dish and strain braising liquid over. Cover and chill onions. Cover roast at least 12 hours. (Do ahead: can be chilled up to 2 days in advance).

Gremolata:
Combine onion and vinegar in a medium bowl. Let sit 30 min.; drain. Add pepper, basil, chives, parsley, and lemon zest and toss; season with salt and pepper.

Assembly:
Scrape fat from beef; discard. Transfer beef to a cutting board. Bring solidified braising liquid to a boil in a large saucepan. Reduce heat and simmer, stirring occasionally, until reduced to 2 cups, 25-30 minutes. Add vinegar and braised onions; season sauce with salt and pepper.
Place flour in a shallow bowl. Remove twine from roast and slice into eight 1" pieces; season with salt and pepper. Heat oil in a large non-stick skillet over medium heat. Work in batches, dredge meat in flour and cook until browned and crisp, about 4 min per side. Arrange on a platter and drizzle with sauce; top with germolata.