Beef Chuck Roasted In Red Wine
This is a classic version of taking a tough piece of meat and slowly cooking it so it becomes unbelievably tender, taking on a beautiful garnet color and a deep, nuanced flavor.
2 TLBS vegetable oil
One 3-pound beef chuck roast, tied – it’s easier to handle
Salt and freshly ground pepper
1 cup dry red wine, such as Barbera or Zinfandel
2 cups beef broth
3 cups water
1 medium onion, halved and stuck with 2 whole cloves
6 large garlic cloves
4 large carrots, halved crosswise
2 medium fennel (anise) bulbs, quartered
1 bay leaf
Here’s What To Do:
Preheat the oven to 325°. 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°, about 1 hour longer.
Discard the onion and bay leaf. Transfer the roast and carrots to the baking dish with the fennel. Cover and keep warm in the oven. Strain the cooking liquid into a saucepan. If you plan to serve mashed potatoes with the roast remove the garlic and blend in the mashed potatoes if not press the garlic through the strainer to gain all flavors. Boil until reduced to 11/2 cups, about 25 minutes. Season to taste with salt and pepper.
Transfer the roast to a carving board and remove the strings. Cut into thick slices and transfer to plates with the carrots and fennel. Pass the sauce at the table.
What Goes With What Wines Selections
Barbera d’Asti Ca Di Pian La Spinetta Piedmont Italy ‘05 (Barbera)
There’s a lot of blackberry and mineral aromas in this wine with a lively and flavorful lemony acidity. $21.95
http://sorry no web info
Tamas Estates Barbera Central Coast, California ‘05 (Barbera)
Some Merlot has been blended into this Barbera and adds to the nice up-front acidity, sweet oak flavors and a crisp, refreshing finish. It’s got red cherry flavors with some vanilla from oak aging. $12.99