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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
Vegetable or olive oil
1 (2 1/2 lb) chuck roast
1/2 lb shallots, peeled and left whole
4 clove garlic, peeled and left whole
1 tsp dry oregano
2 tbsp Dijon mustard
1 1/2 cups dry red wine, Syrah
Bouquet garni of parsley, bay leaf and celery leaves
1/2 tsp salt and pepper
8-10 dried tomato halves, chopped
Preheat oven to 225. Cut and trim meat into 2 1/2 inch chunks. Pat dry with a paper towel. Heat oil in ovenproof casserole over medium heat. Brown meat, several cubes at a time to prevent stewing. As they brown, remove from pan. Brown shallots in same pan; then discard remaining fat.
Add garlic, oregano, mustard and wine. Bring to a boil, then reduce heat to a simmer. Return meat to the pan, along with any meat drippings; add remaining ingredients. Cover pan and place in oven. Bake 3 1/2 to 4 hours, adjusting heat if necessary. Meat should be tender and have absorbed flavor of the sauce. Turn off the oven.
Remove cooked meat, garlic and shallots to platter, return to oven to keep warm. Discard bouquet garni. Bring sauce to a boil on top of stove and reduce by 1/3rd. Taste and correct seasoning. Pour sauce over meat and serve with steamed potatoes.
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BRAISED BEEF IN PETITE SYRAH
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
Vegetable or olive oil
1 (2 1/2 lb) chuck roast
1/2 lb shallots, peeled and left whole
4 clove garlic, peeled and left whole
1 tsp dry oregano
2 tbsp Dijon mustard
1 1/2 cups dry red wine, Syrah
Bouquet garni of parsley, bay leaf and celery leaves
1/2 tsp salt and pepper
8-10 dried tomato halves, chopped
Preheat oven to 225. Cut and trim meat into 2 1/2 inch chunks. Pat dry with a paper towel. Heat oil in ovenproof casserole over medium heat. Brown meat, several cubes at a time to prevent stewing. As they brown, remove from pan. Brown shallots in same pan; then discard remaining fat.
Add garlic, oregano, mustard and wine. Bring to a boil, then reduce heat to a simmer. Return meat to the pan, along with any meat drippings; add remaining ingredients. Cover pan and place in oven. Bake 3 1/2 to 4 hours, adjusting heat if necessary. Meat should be tender and have absorbed flavor of the sauce. Turn off the oven.
Remove cooked meat, garlic and shallots to platter, return to oven to keep warm. Discard bouquet garni. Bring sauce to a boil on top of stove and reduce by 1/3rd. Taste and correct seasoning. Pour sauce over meat and serve with steamed potatoes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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