| Ingredients: 6 Pound(s) beef chuck roast 1 Tablespoon(s) salt 2 Tablespoon(s) coursely ground freshly ground black pepper 12 Clove(s) whole garlic 2 Tablespoon(s) oil, olive 2 Tablespoon(s) tomato paste 2 sprigs rosemary 2 Cup(s) dry wine, red |
Directions:
Cut away the outer layers of fat. Cut into 2 inch cubes. Season the meat and set aside. Add 2 tbl olive oil to the pot and bring up to a shimmer. Add onions and garlic. Saute until lightly brown, about 7 to 9 minutes. Stir in tomato paste and saute another minute. Add the beef and rosemary sprigs. Cover and cook at 325 for 2 hours. Uncover and cook for another 1.5 hours. Remove from the oven and spoon out the meat, avoiding the onions. Strain the juices and set aside. Use the dirty pot to heat the wine. Simmer over medium high heat and reduce by half. Skim the fat from reserved juices. Add the defatted beef juices to the wine. Continue over medium high to reduce by half again, about five minutes. Add the beef to the wine sauce. Add a tbl of chopped fresh rosemary. Stir and warm through for 5 minutes. Remove from heat. Garnish with 2 tsp course ground black pepper. Serve over polenta or potatoes or egg noodles. |