Braised Beef With Red Onion Gremolata
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2270 g
Beef Chuck Roast (boneless)1 cup
Olive Oil2 large
Onion (sliced)2 cups
Red Wine (dry)2 tbsps
Red Wine Vinegar1 cup
Sugar4 cups
Chicken Broth (low-sodium)1 bunch
Thyme1 small
Red Onion (finely chopped)1 cup
Basil (chopped fresh)1 cup
Chives (chopped fresh)1 cup
All-Purpose Flour1 cup
Vegetable OilDirections:
1
Heat oil in a large nonstick skillet over medium heat
2
For beef: Preheat oven to 325°F
3
Tie roast with kitchen twine at 1" intervals; season with salt and pepper
4
Heat oil in a large ovenproof pot over medium-high heat
5
Cook onions, stirring occasionally, until soft, 10–15 minutes
6
Add wine, vinegar, and sugar
7
Bring to a boil, reduce heat, and simmer until reduced by half, 10–12 minutes
8
Add garlic and broth and return to a simmer; add roast and thyme
9
Cover and braise in oven, turning roast occasionally, until roast is tender, 2 1/2–3 hours
10
Transfer roast to a large baking dish and strain braising liquid over
11
Cover and chill onions
12
Cover roast at least 12 hours
13
DO AHEAD: Roast can be braised 2 days ahead
14
Keep chilled
15
Preheat oven to 325°F
16
Tie roast with kitchen twine at 1" intervals; season with salt and pepper
17
Heat oil in a large ovenproof pot over medium-high heat
18
Cook onions, stirring occasionally, until soft, 10–15 minutes
19
Add wine, vinegar, and sugar
20
Bring to a boil, reduce heat, and simmer until reduced by half, 10–12 minutes
21
Add garlic and broth and return to a simmer; add roast and thyme
22
Cover and braise in oven, turning roast occasionally, until roast is tender, 2 1/2–3 hours
23
Transfer roast to a large baking dish and strain braising liquid over
24
Cover and chill onions
25
Cover roast at least 12 hours
26
DO AHEAD: Roast can be braised 2 days ahead
27
Keep chilled
28
For gremolata: Combine onion and vinegar in a medium bowl
29
Let sit 30 minutes; drain
30
Add chile, basil, chives, parsley, and lemon zest and toss; season with salt and pepper
31
Combine onion and vinegar in a medium bowl
32
Let sit 30 minutes; drain
33
Add chile, basil, chives, parsley, and lemon zest and toss; season with salt and pepper
34
For assembly: Scrape fat from beef; discard
35
Transfer beef to a cutting board
36
Bring solidified braising liquid to a boil in a large saucepan
37
Reduce heat and simmer, stirring occasionally, until reduced to 2 cups, 25–30 minutes
38
Add vinegar and braised onions; season sauce with salt and pepper
39
Place flour in a shallow bowl
40
Remove twine from roast and slice into eight 1–1 1/2" pieces; season with salt and pepper
41
Heat oil in a large nonstick skillet over medium heat
42
Working in batches, dredge meat in flour and cook until browned and crisp, about 4 minutes per side
43
Arrange on a platter and drizzle with sauce; top with gremolata
44
Scrape fat from beef; discard
45
Transfer beef to a cutting board
46
Bring solidified braising liquid to a boil in a large saucepan
47
Reduce heat and simmer, stirring occasionally, until reduced to 2 cups, 25–30 minutes
48
Add vinegar and braised onions; season sauce with salt and pepper
49
Place flour in a shallow bowl
50
Remove twine from roast and slice into eight 1–1 1/2" pieces; season with salt and pepper
51
Working in batches, dredge meat in flour and cook until browned and crisp, about 4 minutes per side
52
Arrange on a platter and drizzle with sauce; top with gremolata