Red-Wine Pot Roast With Porcini
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Bring broth to simmer in saucepan
2
Preheat oven to 300°F
3
Bring broth to simmer in saucepan
4
Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes
5
Using slotted spoon, transfer mushrooms to cutting board
6
Chop coarsely
7
Reserve mushrooms and broth separately
8
Sprinkle beef with salt and pepper
9
Heat oil in heavy large ovenproof pot over medium-high heat
10
Add beef and cook until brown on all sides, about 15 minutes total
11
Transfer beef to large plate
12
Pour off all but 1 tablespoon drippings from pot
13
Place pot over medium heat
14
Add onion and celery
15
Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes
16
Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute
17
Using hands, crush tomatoes, 1 at a time, into pot
18
Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot
19
Add wine; boil 5 minutes
20
Add reserved mushroom broth, leaving any sediment behind
21
Boil 5 minutes
22
Return beef and any accumulated juices to pot
23
Cover; transfer to oven
24
Cook 1 1/2 hours
25
Turn beef and continue cooking until tender, about 1 1/2 hours longer
26
(Can be made 2 days ahead
27
Cool slightly
28
Refrigerate uncovered until cool
29
Cover and keep refrigerated
30
) Transfer beef to cutting board; tent with foil
31
Spoon fat from surface of juices in pot
32
Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes
33
Season with salt and pepper
34
Cut beef into 1/2-inch-thick slices
35
Transfer to platter
36
Spoon juices over, garnish with marjoram sprigs, and serve
37
Preheat oven to 300°F
38
Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes
39
Using slotted spoon, transfer mushrooms to cutting board
40
Chop coarsely
41
Reserve mushrooms and broth separately
42
Sprinkle beef with salt and pepper
43
Heat oil in heavy large ovenproof pot over medium-high heat
44
Add beef and cook until brown on all sides, about 15 minutes total
45
Transfer beef to large plate
46
Pour off all but 1 tablespoon drippings from pot
47
Place pot over medium heat
48
Add onion and celery
49
Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes
50
Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute
51
Using hands, crush tomatoes, 1 at a time, into pot
52
Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot
53
Add wine; boil 5 minutes
54
Add reserved mushroom broth, leaving any sediment behind
55
Boil 5 minutes
56
Return beef and any accumulated juices to pot
57
Cover; transfer to oven
58
Cook 1 1/2 hours
59
Turn beef and continue cooking until tender, about 1 1/2 hours longer
60
(Can be made 2 days ahead
61
Cool slightly
62
Refrigerate uncovered until cool
63
Cover and keep refrigerated
64
) Transfer beef to cutting board; tent with foil
65
Spoon fat from surface of juices in pot
66
Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes
67
Season with salt and pepper
68
Cut beef into 1/2-inch-thick slices
69
Transfer to platter
70
Spoon juices over, garnish with marjoram sprigs, and serve