Braised Beef with Root Vegetables
January 12, 2019
- 3 pounds beef rump roast
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 carrot, cut into 1-inch chunks
- 1 small celery root, peeled and cut into 1-inch chunks
- 1 onion, coarsely chopped
- 2 cloves garlic, smashed
- 1 cup red wine
- 2 cups Red Sauce, recipe follows
- 2 whole bay leaves, preferably fresh
- 1 1/2 pounds dried rigatoni, for serving
- Red Sauce:
- 1/4 cup extra-virgin olive oil
- 1 large Spanish onion, finely diced
- 1 tablespoon kosher salt or more as needed
- 6 cloves garlic, sliced
- Two 28-ounce cans San Marzano tomatoes, with their juice
- 2 pounds meaty beef bones
- 1 cup dry white wine
- 1 tablespoon fresh oregano leaves
- 1 tablespoon crushed red pepper flakes, optional
- 1/4 teaspoon freshly ground black pepper
- 1 whole bay leaf
- Step 1 Preheat the oven to 300 degrees F.
- Step 2 Sprinkle the meat liberally with salt and pepper as much as 1 day in advance.
- Step 3 Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.
- Step 4 Heat the oil in a large Dutch oven over high heat.
- Step 5 When the oil is on the verge of smoking, sear the meat for about 2 minutes per side.
- Step 6 Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions.
- Step 7 Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer.
- Step 8 Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom.
- Step 9 Add the Red Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it).
- Step 10 Bring the liquid to a simmer and taste for seasoning.
- Step 11 Add more salt if necessary.
- Step 12 Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time.
- Step 13 When almost ready to serve, make the rigatoni, if using.
- Step 14 Boil in salted water according to package directions until al dente.
- Step 15 Discard the bay leaves before serving.
- Step 16 Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks.
- Step 17 Return the meat to the pot of sauce along with the drained rigatoni.
- Step 18 Toss to coat, and serve.
- Step 19 Red Sauce:
- Step 20 Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat.
- Step 21 Add the onions and cook until translucent, 2 minutes.
- Step 22 Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes.
- Step 23 Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too.
- Step 24 Add the bones, wine, oregano, red pepper flakes, if using, black pepper and bay leaf.
- Step 25 Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third.
- Step 26 Taste for seasoning and add more salt if necessary.
- Step 27 Remove the bones and bay leaf.
- Step 28 If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months