Text 29690, 89 rader
Skriven 2015-08-03 16:57:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1759
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Beef w/Red Onion Gremolata
 Categories: Beef, Vegetables, Wine, Herbs, Chilies
      Yield: 8 servings
 
MMMMM----------------------------BEEF---------------------------------
      5 lb Boneless chuck roast
           Salt & fresh ground pepper
    1/4 c  Olive oil
      2 lg Onions; sliced
      2 c  Dry red wine
    1/2 c  Red wine vinegar
    1/4 c  Sugar
      2 cl Garlic; crushed
      4 c  Chicken broth
      1 bn Thyme

MMMMM-------------------------GREMOLATA------------------------------
    1/4 sm Red onion; fine chopped
      2 tb Red wine vinegar
      1    Red jalapeño or Fresno;
           - w/seeds, fine chopped
    1/4 c  Chopped fresh basil
    1/4 c  Chopped fresh chives
    1/4 c  Chopped fresh flat-leaf
           - parsley
    1/4 c  Fine grated lemon zest
           Salt & fresh ground pepper

MMMMM--------------------------ASSEMBLY-------------------------------
      2 tb Red wine vinegar
           Salt & fresh ground pepper
      1 c  All-purpose flour
    1/4 c  Vegetable oil
 
  FOR BEEF: Preheat oven to 325øF/163øC.
  
  Tie roast with kitchen twine at 1" intervals; season with
  salt and pepper.
  
  Heat oil in a large ovenproof pot over medium-high heat.
  Cook onions, stirring occasionally, until soft, 10-15
  minutes. Add wine, vinegar, and sugar. Bring to a boil,
  reduce heat, and simmer until reduced by half, 10-12
  minutes. Add garlic and broth and return to a simmer; add
  roast and thyme. Cover and braise in oven, turning roast
  occasionally, until roast is tender, 2 1/2-3 hours.
  
  Transfer roast to a large baking dish and strain braising
  liquid over. Cover and chill onions. Cover roast at least
  12 hours.
  
  DO AHEAD: Roast can be braised 2 days ahead. Keep chilled.
  
  FOR GREMOLATA: Combine onion and vinegar in a medium bowl.
  Let sit 30 minutes; drain. Add chile, basil, chives,
  parsley, and lemon zest and toss; season with salt and
  pepper.
  
  FOR ASSEMBLY: Scrape fat from beef; discard. Transfer beef
  to a cutting board. Bring solidified braising liquid to a
  boil in a large saucepan. Reduce heat and simmer, stirring
  occasionally, until reduced to 2 cups, 25-30 minutes. Add
  vinegar and braised onions; season sauce with salt and
  pepper.
  
  Place flour in a shallow bowl. Remove twine from roast and
  slice into eight 1"-1 1/2" pieces; season with salt and
  pepper. Heat oil in a large nonstick skillet over medium
  heat. Working in batches, dredge meat in flour and cook
  until browned and crisp, about 4 minutes per side. Arrange
  on a platter and drizzle with sauce; top with gremolata.
  
  Bon Appétit | February 2014
  
  ABC Kitchen, New York, NY
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 02 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never eat more than you can lift. -- Miss Piggy
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