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Braised Beef with Sun Dried Tomatoes
2.5 - 3 lb boneless beef chuck roast
1 large onion
2 stalks celery
2 large garlic cloves, minced
12 sun dried tomatoes (not in oil)
broth from rehydrating tomatoes
3/4 - 1 cup red wine
parsley stems
1 tbl mixed dried basil, oregano and onion powder
1 sprig fresh oregano (optional)
1 1/2 tsp salt
fresh ground black pepper
fat
- Preheat oven to 300º
- Peel and chop onion into about 8 large chunks
- Chop celery stalks into about 2-3 inch lengths
- Place both into a food processor and process until very finely minced - almost paste
- Soak dried tomatoes in a one cup measure with very hot tap water
- Wash and dry a bunch of parsley
- Cut off bottom 2 inches of stems and tie up in cheesecloth
- Pat beef dry on all sides and sprinkle with 1 tsp salt and fresh ground pepper
- Over high, heat not more than 2 tbl fat in a large dutch oven or equivalent (I use duck fat)
- Brown all sides of beef about 4 minutes per side until deep brown
- While beef browns, remove tomatoes from liquid (reserve) and chop very finely
- Remove beef to plate and add onion celery paste with 1/2 tsp salt - reduce heat to medium-high
- Cook stirring until moisture has evaporated and just beginning to brown
- Add garlic and dried spices - stir about 2 minutes
- Return beef to pot and pour in all but the dregs (may be grit) of the tomato liquid
- Add the red wine and the cheesecloth bag of parsley stems, fresh oregano sprig if using, and sun-dried tomatoes
- Allow to come to a low boil, turn off heat, cover and transfer to the oven
- Roast for 2 1/2 hours at 300, then reduce heat to 250, turning 4-5 times
- Remove pot from oven and place beef onto a warm serving tray - keep tented
- Remove parsley bag from pot and bring sauce to a boil over medium heat
- Allow to boil briefly until sauce has thickened to your preference
- Serve beef with sauce
Questions about this recipe?
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