Beef Essentials Wine Braised Chuck Roast Recipes

BEEF ESSENTIALS: WINE-BRAISED CHUCK ROAST

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Place a rack in the bottom position, and preheat the oven to 340f (170c).
• 4. Chop the onions, and garlic.
• 5. Give the roast a healthy rub down with some salt and pepper.
• 6. Add the oil to a pot over medium-high heat.
• 7. When the oil begins to shimmer, add the roast.
• 8. Sear the roast, about 2 - 3 minutes per side.
• 9. Remove from the pot, and reserve.
• 10. Reduce the heat to medium, and add the onions.
• 11. Cook until they begin to soften and brown, about 4 - 6 minutes.
• 12. Chef's Note: Part of the flavor of this dish is the fonds that are developing on the bottom of the pot. Make sure that those loving brown bits don't burn. Turn down the heat if needed... we want brown, not black fonds.
• 13. Add the garlic.
• 14. Stir until fragrant, about 60 seconds.
• 15. Add the chopped tomato, and stir for an additional 60 seconds.
• 16. Add the wine and the chicken stock.
• 17. Chef's Note: This is where you use a wooden spoon, to scrap up all those yummy fonds, and incorporate them into the liquid.
• 18. Add the rosemary, and thyme.
• 19. Add the roast back to the pot, and then bring up to the boil.
• 20. Cover the pot, and place in the preheated oven, until the roast is fork tender, about 3 - 3.5 hours.
• 21. PLATE/PRESENT
• 22. Cut up and serve over nice wide egg noodles, or long-grained white rice. And don't forget to drizzle some of the yummy onion sauce over the top. Enjoy.
• 23. Keep the faith, and keep cooking.

RED WINE-BRAISED CHUCK ROAST

Steps:

• Preheat oven to 325 degrees.
• In a skillet, heat the oil. Season the roast with salt and pepper and sear on all sides over moderately high heat; transfer to a roasting pan.
• Add the wine to the skillet and boil for about 3 minutes, scraping up the browned bits. Add the wine, broth and water to the roasting pan and bring to a boil. Add the onion, garlic, carrots, fennel, and bay leaf. Cover and braise in the oven until the fennel is tender, about 1 hour; transfer the fennel to a baking dish and cover.
• Return the roast to the oven; cook until the roast is tender and an instant read thermometer inserted in the thickest part registers 180 degrees, about 1 hour longer.
• Discard the onion and bay leaf. Transfer roast and carrots to the baking dish with the fennel. Cover and keep warm in the oven. Strain the cooking liquid into a saucepan, pressing to mash the garlic. Boil until reduced to 1 1/2 cups, about 25 minutes. Season with salt and pepper.
• Transfer the roast to a carving board and remove the strings. Cut into 4 thick slices and transfer to plates with the carrots and fennel. Pass the sauce at the table.

WINE-BRAISED CHUCK ROAST WITH ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Pat beef dry and rub all over with 1 1/2 tsp salt and 1/2 tsp black pepper.
• Heat oil in an ovenproof 5 quart wide heavy pot over moderately high heat until hot but not smoking.
• Brown beef on all sides, about 15 minutes total.
• Transfer beef to a plate.
• Add onions to pot and sauté over moderately high heat, stirring frequently until pale golden, about 10 minutes.
• Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 tsp salt, 1/4 tsp pepper and cook stirring, two minutes.
• Add wine and water and bring to a boil.
• Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
• Let beef stand, uncovered, in onion gravy about 15 minutes.
• Cut into 1/2 inch thick slice and serve with onion gravy.

WINE-BRAISED CHUCK ROAST WITH ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
• Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
• Let beef stand, uncovered, in onion sauce about 30 minutes.
• If reserving some meat for beef salad , cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup onion sauce. Cool completely, uncovered, then chill in an airtight container.
• While shredded beef cools, preheat oven to 350°F and transfer remaining beef to a cutting board and cut into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.