Ingredients: |
Ingredients: 1 boneless chuck-eye roast (4-5 pounds, pulled apart into 2 pieces and fat trimmed, if needed)
2 tsp kosher salt or 1 tsp table salt
1 bottle medium-bodied red wine
2 sprigs fresh thyme or 2 tsp dried
2 bay leaves
Ground black pepper
4 oz. bacon, cut cross wise into 1/4" pieces
1 medium onion, chopped fine (about 1 cup)
3 medium garlic cloves, minced or pressed (about 1 Tbs)
1 Tbs unbleached all-purpose flour
2 cups beef broth
4 medium carrots, peeled and cut on bias into 1 1/2" pieces
2 cups frozen pearl onions
3 Tbs butter
2 tsp sugar
1/2 cup water, plus 1/4 cup cold water to bloom gelatin
10 oz. white mushrooms, wiped clean, stems trimmed, halved if small and quartered if large
Table salt
1 Tbs powdered unflavored gelatin
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Directions: |
Directions:Season meat with kosher salt, place on wire rack set in rimmed baking sheet, and let rest at room temperature for 1 hour. Meanwhile, bring wine to simmer in large saucepan over med-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine you can tie the thyme and bay leaves into bundle (I don't). Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart. (I only do this if there is a lot of fat on the meat and I have to split it to remove it). Adjust oven rack to low-middle position and heat oven to 300 degrees. Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Pour off all but 2 Tbs fat; return Dutch oven to med-hi heat and heat until fat begin to smoke. Add beef to pot and brown all sides, 8-10 minutes total. Transfer beef to large plate and set aside. Reduce heat to medium; add onion and cook, stirring occasionally, until beginning to soften, 2-3 minutes. Add garlic, flour and reserved bacon; cook, stirring constantly until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundle, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 to 3 hours, adding carrots to pot after 2 hours. While meat cooks, bring pearl onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5-8 minutes. Uncover, increase heat to med-high and cook until all liquid evaporates, 3-4 minutes. Add mushrooms and 1/4 tsp table salt; cook, stirring occasionally, until vegetables are browned and glazed, 8-12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes; then, using wide, shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushrooms mixture. Bring liquid to simmer over med-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved. Remove kitchen twine from meat and discard. Using chef's knife, cut meat against grain into 1/2" slices. Pour sauce on top and sprinkle with parsley or thyme. |
This recipe for FRENCH-STYLE POT ROAST is from