Braised Beef with Root Vegetables

Braised Beef with Root Vegetables

Braised Beef with Root Vegetables

January 12, 2019
: 8-10

By:

Ingredients
  • 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
Directions
  • 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

Related Posts



Leave a Reply

Your email address will not be published. Required fields are marked *