Red Wine Beef Brasato with Glazed Vegetables

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Red Wine Beef Brasato with Glazed Vegetables

Ingredients:

For the Brasato:
One 750-ml bottle hearty red wine (such as Cabernet Sauvignon)
3 tablespoons extra virgin olive oil
Two 3-pound beef chuck pot roasts
1 large onion, chopped
1 large carrot, peeled, coarsely chopped
1 large celery stalk, chopped
3 garlic cloves, peeled, smashed
1 heaping tablespoon tomato paste
14 ounces beef broth
2 large sprigs fresh sage
2 large sprigs fresh parsley
1 bay leaf
1/2 teaspoon whole black peppercorns

For the Vegetables:
2 tablespoons butter
1 tablespoon extra virgin olive oil
One 1-pound celery root (celeriac), peeled, cut into 1-inch cubes
1 pound turnips, peeled, cut into 1-inch cubes
1 pound carrots, peeled, cut into 1-inch cubes
2 teaspoons sugar
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley

Directions:

Prepare the Brasato:
Adjust rack to lower third of oven.

Preheat to 300°F.

Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes.

Meanwhile, heat olive oil in heavy large wide pot over medium heat.

Sprinkle roasts with salt and pepper.

Add 1 roast to pot and cook until brown on all sides, about 13 minutes.

Transfer to large plate; repeat with remaining roast.

Spoon fat from pot.

Add onion, carrot, celery, and garlic to pot.

Sprinkle with salt and pepper. saute over medium-high heat until vegetables begin to brown, about 5-6 minutes.

Add tomato paste; stir 1 minute.

Add broth; bring to a boil.

Add sage, parsley, bay leaf, and peppercorns.

Return roasts and any accumulated juices to pot, tucking roasts to fit in single layer.

Pour reduced red wine over; cover.

Transfer roasts to oven and braise 1 hour and 15 minutes.

Turn roasts over.

Cover and braise until roasts are tender, about 1 hour 15 minutes longer.

Transfer roasts to cutting board; tent with foil.

Strain braising liquid into medium saucepan, pressing on solids in strainer.

Spoon fat from surface of braising liquid; keep liquid warm.

Prepare the Vegetables:
Melt butter with olive oil in heavy large skillet over high heat.

Add celery root, turnips, and carrots.

Sprinkle with salt and pepper. saute until browned in spots, about 8-10 minutes.

Add 1 cup braising liquid from pot roast.

Cover, reduce heat to medium, and simmer until vegetables are tender, stirring occasionally, about 10 minutes.

Uncover, increase heat to high, and bring to a boil.

Stir in sugar.

Add sage and parsley and cook until sauce is reduced to glaze, stirring often, about 1 minute.

Season with salt and pepper.

Cut roasts into 1/2-inch thick slices.

Arrange slices on platter.

Spoon vegetables around roast.

Drizzle some of braising liquid over meat and serve. Makes 6 servings.