Braised beef with red onion gremolata

By duckieq

Ingredients

• Gremolata:
• 5 lb boneless chuck roast
• salt and pepper
• 1/4 c olive oil
• 2 large onions, sliced
• 2 c dry red wine
• 1/2 c red wine vinegar
• 1/4 c sugar
• 2 garlic cloves, crushed
• 4 c low sodium chicken broth
• 1 bunch thyme
• 1/4 small red onion diced
• 2 t red wine vinegar
• 1 red jalapeño or fresno chili finely chopped ( i remove seeds)
• 1/4 c chopped fresh basil
• 1/4 c chopped fresh chives
• 1/4 c chopped fresh flat leaf parsley
• 1/4 c finely grated lemon zest
• salt and pepper
• Assembly:
• 2 t red wine vinegar
• salt and pepper
• 1 c flour
• 1/4 c vegetable oil

Preparation

Step 1

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.