Braised beef with red onion gremolata

Braised beef with red onion gremolata

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5

    lb boneless chuck roast

  • salt and pepper

  • ¼

    c olive oil

  • 2

    large onions, sliced

  • 2

    c dry red wine

  • ½

    c red wine vinegar

  • ¼

    c sugar

  • 2

    garlic cloves, crushed

  • 4

    c low sodium chicken broth

  • 1

    bunch thyme

  • Gremolata:

  • ¼

    small red onion diced

  • 2

    t red wine vinegar

  • 1

    red jalapeño or fresno chili finely chopped ( i remove seeds)

  • ¼

    c chopped fresh basil

  • ¼

    c chopped fresh chives

  • ¼

    c chopped fresh flat leaf parsley

  • ¼

    c finely grated lemon zest

  • salt and pepper

  • Assembly:

  • 2

    t red wine vinegar

  • salt and pepper

  • 1

    c flour

  • ¼

    c vegetable oil

Directions

1) Beef: preheat oven to 325. tie roast with kitchen twine in 1" intervals; season with salt and pepper. heat oil in large oven proof pot over md-high heat. cook onions stirring occasionally til soft, about 10-15 minutes. add wine, vinegar and sugar. bring to a boil, reduce heat, simmer til reduced by half about 10-12 minutes. add garlic and broth and return to simmer.; add roast and thyme. cover and braise in oven, turning occasionally til roast is tender, about 2 1/2 -3 hours. transfer roast to a large baking dish and strain liquid over roast. cover and chill the onions. cover roast at least 12 hours. Gremolta: combine red onion and vinegar in bowl and let sit 30 minutes.; drain. add chile, basil, chives, parsley and zest..toss; season with salt and pepper Assembly: scrape and discard fat from beef. transfer beef to cutting board. bring braising liquid to a boil in large saucepan. reduce heat and simmer stirring occasionally for til reduced, about 25 minutes. add vinegar and braised onions; season with salt and pepper. place flour in shallow bowl. remove twine from roast and slice into 1" pieces; season with salt and pepper. heat oil in non stick skillet over md heat. working in batches, dredge meat in flour and cook til browned and crisp, about 4 minutes per side. arrange on platter, drizzle with braised onions and sauce, top with gremolata.


Nutrition

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