Wine-Braised Chuck Roast w/onions

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

norgeskog

Washing Up
Joined
Aug 28, 2004
Messages
3,615
Location
Eugene, Oregon
I have been asked to post this recipe which appeared in the January issue of Gourmet Magazine. It will serve 6 without leftovers, 4 with leftovers. I made it for dinner last night and it was wonderful, however, I used a roast 1-1/2 pounds and just cut down the other ingredients.

Wine-Braised Chuck Roast with Onions

4 lb bonless beef chuck roast
2 tsp salt
3/4 tsp fresh black pepper
2 Tbs vegetable oil
2 lbs onions (4-6 medium) halved lengthwise and thinly sliced
2 lg garlic cloves, finely chopped
1 Tbs tomatoe paste
1 tsp chopped fresh thyme, or 1/4 dried, crumbled
1 tsp chopped fresh rosemary, or 1/4 dried, crumbled
1-1/2 cups dry white wine
1 cup water
Accompanyment: 1/2 al dente wide egg noodles, chopped parsley garnish

put oven rack in middle of oven and preheat to 325.

Pat beef dry and rub with 1-1/2tsp salt and 1/2 tsp pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderate heat until hot but not smoking, and brown beef on all sides, about 15 minutes. Transfer beef to a platter.

Add onions to pot and saute over moderate heat, stirring frequently until pale golden, about 10 minutes. Add garlic, tomatoe paste, thyme, rosemary, and remaining 1/2 tsp salt and 1/4 tsp pepper and cook, stirring, for 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in the oven, turning once after one hour, until beef is very tender, about 2-1/2 to 3 hours total. Let beef stand, uncoveredd in the onion sauce about 30 minutes before slicing and serving. Serve with the sauce and noodles
 

Audeo

Head Chef
Joined
Sep 1, 2004
Messages
1,871
Location
USA,Texas
The only thing I would add to the directions on this would be to scrape all the goodies from the bottom of the pan when you add the wine and water!

I can smell and taste this recipe right now, norgeskog! YUM!
 

norgeskog

Washing Up
Joined
Aug 28, 2004
Messages
3,615
Location
Eugene, Oregon
Audeo said:
The only thing I would add to the directions on this would be to scrape all the goodies from the bottom of the pan when you add the wine and water!

I can smell and taste this recipe right now, norgeskog! YUM!

Did that, but guess I missed that line when I copied it from Gourmet Magazine. HOpe you like it.
 
Top Bottom