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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
Vegetable oil
1 (4-5 lb) chuck roast
1 tbsp butter
3 tbsp chopped yellow onion
2 tbsp chopped carrot and celery
1 1/4 cup cabernet
1 cup beef broth
1 1/2 tsp chopped Italian tomatoes
Pinch of thyme
1/8 tsp marjoram
Salt and pepper
Preheat oven to 350. Pour enough oil in a Dutch oven to just cover the bottom. Turn heat to moderately high and when oil is hot slip the meat into the pan. Brown on all sides and transfer to a platter.
Add the butter to the pan and saute the vegetables in the pan just until wilted and lightly colored. Add the vegetable to the platter with the meat and discard as must fat as possible. Add the wine and turn the heat to high and boil for less then a minute, scraping up any goodies in the bottom of the pan. Add the broth.
Return the meat and vegetables to the pan, along with any juices from the meat. Add the remaining ingredients and turn the heat to high and bring to a boil, then cover the pot and bake. Braise for about 3 hours, every 20 minutes, turn the meat and baste with the liquid, making sure it is cooking at a steady, slow simmer. As the liquid evaporates before the meat is done, add 3-4 tbsp of warm water.
The meat is cooked when it feels very tender at the pricking of a knife or fork. Remove the meat to a cutting board. If the cooking liquid is too then ad has not reduce to less then 2/3 cup, bring the liquid to a boil on the stove over high heat until thickens, loosening any residue that may be stuck to the pot. Taste the sauce, adding salt and pepper, if necessary.
Slice the meat and place on a warm platter with slices slightly overlapping. Pour sauce over meat and serve. Serves 6
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BRAISED BEEF IN CABERNET
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
Vegetable oil
1 (4-5 lb) chuck roast
1 tbsp butter
3 tbsp chopped yellow onion
2 tbsp chopped carrot and celery
1 1/4 cup cabernet
1 cup beef broth
1 1/2 tsp chopped Italian tomatoes
Pinch of thyme
1/8 tsp marjoram
Salt and pepper
Preheat oven to 350. Pour enough oil in a Dutch oven to just cover the bottom. Turn heat to moderately high and when oil is hot slip the meat into the pan. Brown on all sides and transfer to a platter.
Add the butter to the pan and saute the vegetables in the pan just until wilted and lightly colored. Add the vegetable to the platter with the meat and discard as must fat as possible. Add the wine and turn the heat to high and boil for less then a minute, scraping up any goodies in the bottom of the pan. Add the broth.
Return the meat and vegetables to the pan, along with any juices from the meat. Add the remaining ingredients and turn the heat to high and bring to a boil, then cover the pot and bake. Braise for about 3 hours, every 20 minutes, turn the meat and baste with the liquid, making sure it is cooking at a steady, slow simmer. As the liquid evaporates before the meat is done, add 3-4 tbsp of warm water.
The meat is cooked when it feels very tender at the pricking of a knife or fork. Remove the meat to a cutting board. If the cooking liquid is too then ad has not reduce to less then 2/3 cup, bring the liquid to a boil on the stove over high heat until thickens, loosening any residue that may be stuck to the pot. Taste the sauce, adding salt and pepper, if necessary.
Slice the meat and place on a warm platter with slices slightly overlapping. Pour sauce over meat and serve. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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