6 to 7 pounds boneless beef chuck roast, well trimmed and cut into 2-inch Chunks
Kosher salt and coarsely ground black pepper
2 Tablespoons c extra-virgin olive oil
1 Large yellow onion, halved and thinly sliced
12 Medium garlic cloves, peeled
3 Tablespoons tomato paste
2 Sprigs rosemary, plus 1 tablespoon minced fresh rosemary
2 Cups dry red wine
DIRECTIONS
Heat the oven to 325°F with a rack in the lower-middle
position. Place the beef in a large bowl, sprinkle
with 1½ teaspoons salt and 2 tablespoons pepper, then toss.
In a large Dutch oven over medium, heat the oil until
shimmering. Add the onion and garlic and cook,
stirring, until the onion is lightly browned, 7 to 9
minutes. Add the tomato paste and cook, stirring,
until the paste begins to brown, 3 to 5 minutes. Nestle the
beef and rosemary sprigs in the onion
mixture, cover and transfer to the oven. Cook for 2 hours.
Remove the pot from the oven. Stir, then return to the oven
uncovered. Cook until a knife inserted into
a piece of beef meets no resistance, another 1 to 1½ hours.
Using a slotted spoon, transfer the meat to a medium bowl.
Set a ‚ne mesh strainer over a fat separator
or a medium bowl. Pour the meat juices into the strainer and
press on the solids to push them through
the strainer; discard any solids le behind.
Pour the wine into the now-empty pot and bring to a boil
over medium-high, scraping up any browned
bits. Reduce to medium and simmer until the wine is syrupy
and reduced to 1 cup, 5 to 7 minutes.
Meanwhile, if you strained the meat juices into a bowl, use
a spoon to skim off and discard the fat from
the surface.
Pour the defatted meat juices into the pot. Bring to a
simmer over medium-high and cook, stirring
occasionally, until thickened to the consistency of heavy
cream, 5 to 7 minutes. Return the beef to the
pot, add the minced rosemary and stir gently. Bring to a
gentle simmer and cook, stirring occasionally,
until the meat is heated, about 5 minutes. Stir in 2
teaspoons pepper, then taste and season with salt.
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