Wine Braised Chuck Roast With Bow Ties Recipe
Ingredients
| 2 tablespoons olive oil or salad oil | ||
| Onion | 1 Large, finely chopped | |
| Garlic | 4 Clove (5gm), slivered | |
| 1 cup each dry red wine and water | ||
| Tomato sauce | 1 Can (10oz) | |
| Red wine vinegar | 2 Tablespoon | |
| Bay leaf | 1 | |
| 5 whole allspice | ||
| 1 cinnamon stick (about 3 inches long) | ||
| Cumin seeds | 1 Teaspoon | |
| 1 boneless beef chuck roast (3 to 3 1/4 lbs.), trimmed of fat | ||
| Pasta | 12 Ounce, shaped | |
| 2 to 3 tablespoons chopped fresh mint leaves | ||
| 1/2 teaspoon each salt and pepper | ||
| 1/2 teaspoon each salt and pepper | ||
Directions
Heat oil in a wide frying pan over medium heat.
Add onion and garlic; cook, stirring often, until onion is soft but not brown (6 to 8 minutes).
Stir in wine, water, tomato sauce, vinegar, bay leaf, allspice, cinnamon stick, cumin seeds, salt, and pepper.
Increase heat to high and bring mixture to a boil; then remove from heat.
Place roast in a 9- by 13-inch baking pan; pour sauce over it.
Cover with foil and bake in a 325° oven until meat is very tender when pierced (2 1/2 to 3 hours).
Slice roast and arrange in center of a warm deep platter; keep warm.
Skim and discard fat from sauce; remove and discard bay leaf and cinnamon stick.
Transfer sauce to a 2- to 3-quart pan.
Bring to a boil over high heat; boil, stirring often, until reduced to 2 cups (about 10 minutes).
Add onion and garlic; cook, stirring often, until onion is soft but not brown (6 to 8 minutes).
Stir in wine, water, tomato sauce, vinegar, bay leaf, allspice, cinnamon stick, cumin seeds, salt, and pepper.
Increase heat to high and bring mixture to a boil; then remove from heat.
Place roast in a 9- by 13-inch baking pan; pour sauce over it.
Cover with foil and bake in a 325° oven until meat is very tender when pierced (2 1/2 to 3 hours).
Slice roast and arrange in center of a warm deep platter; keep warm.
Skim and discard fat from sauce; remove and discard bay leaf and cinnamon stick.
Transfer sauce to a 2- to 3-quart pan.
Bring to a boil over high heat; boil, stirring often, until reduced to 2 cups (about 10 minutes).
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