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  • 4servings
  • 230minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Fluorine, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the beef:

  2. 1 (4-pound) boneless chuck roast

  3. 1/4 cup olive oil

  4. 3 medium carrots

  5. 3 medium celery stalks

  6. 2 medium yellow onions

  7. 2 cups dry red wine

  8. 1 medium garlic head

  9. 2 cups low-sodium beef broth or stock

  10. 1/4 cup red wine vinegar

  11. 4 thyme sprigs

  12. 2 bay leaves

  13. 2 (3-inch) rosemary sprigs

  14. For the gremolata:

  15. 2 medium tart apples , such as Granny Smith

  16. 1/4 cup coarsely chopped fresh Italian parsley leaves

  17. 3 tablespoons olive oil

  18. Finely grated zest of 1 medium lemon

  19. Kosher salt

  20. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For the beef:

  2. Heat the oven to 325°F and arrange a rack in the lower third.

  3. Pat the roast dry with paper towels and trim any excess fat or sinew. Season generously with salt and pepper; set aside.

  4. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the roast and cook, turning occasionally, until it’s browned all over, about 15 to 20 minutes total. Transfer to a large plate and set aside. Meanwhile, peel and cut the carrots into large dice; set aside. Cut the celery and onions into large dice.

  5. Add the carrots, celery, and onions to the pot and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened and are just starting to brown, about 5 to 7 minutes.

  6. Add the wine, scrape up any browned bits from the bottom of the pot, and bring to a boil. Cook, stirring occasionally, until the wine is reduced by half, about 7 minutes. Meanwhile, peel any loose outer skins from the garlic head and cut off the top quarter to expose the cloves (reserve the top for another use).

  7. Add the broth or stock, vinegar, garlic head, thyme, bay leaves, and rosemary, stir to combine, and bring to a boil. Return the roast and any accumulated juices on the plate to the pot.

  8. Cover with a tightfitting lid and place in the oven. Cook, flipping the roast every hour, until the beef is fork tender, about 3 hours total. Meanwhile, make the gremolata.

  9. For the gremolata:

  10. Peel, core, and cut the apples into small dice. Place the apples in a medium nonreactive bowl, add the parsley, olive oil, and zest, season with salt and pepper, and toss to combine. Taste and season with additional salt and pepper as needed, cover, and refrigerate.

  11. To serve:

  12. Remove and discard the herbs and garlic from the pot. Break the beef into large chunks, top with the gremolata, and serve with the sauce.

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