Braised beef with root vegetables
Chuck roast is a tough cut that needs a long, slow simmer (a low oven works well). Add 1 cup of red wine to the pot and let the meat cook for 2 hours. Halfway through braising, add turnips and carrots. Serve with mashed potatoes.
|2||tablespoons vegetable oil|
|1||beef chuck roast (4 to 5 pounds)|
|Salt and pepper, to taste|
|2||medium onions, each cut into 8 wedges|
|1||cup red wine|
|2||sprigs fresh thyme|
|2||medium turnips, each cut into 8 wedges|
|4||large carrots, cut into 2-inch pieces|
|1||tablespoon chopped fresh thyme|
|2||tablespoons chopped fresh parsley|
2. In a large flameproof casserole, heat the oil. Add the meat and cook on medium-high heat without disturbing for 5 minutes. Turn and brown another side until the meat is brown all over. Add the onions to the pan at the edges and let them brown with the meat.
3. Remove the meat from the pan (it’s OK to leave the onions). Pour in the red wine and water. Cook, stirring, to release the sediment from the bottom of the pan. Add the thyme and bay leaf.
4. Return the meat to the pan. Spoon some cooking juices over it. Cover with the lid and transfer to the oven. Cook the meat for 1 hour. Add more water to the pan if the mixture seems dry.
5. Add the turnips and carrots. Continue cooking for 1 hour, adding more water to the pan if necessary, or until the meat and vegetables are very tender. (Total cooking time is 2 hours.)
6. Transfer the meat and vegetables to a large bowl. Cover loosely with foil and set aside in a warm place.
7. Set the pan over high heat and let the juices bubble steadily, skimming the surface to remove excess fat, for 3 minutes or until the sauce reduces and thickens. Cut the meat along its natural lines and serve with the vegetables. Sprinkle with thyme and parsley. Sheryl Julian