Braised Beef with Red Onion Gremolata
Tender beef chuck roast braised in red wine and aromatics, served with a vibrant gremolata made with red onion, fresh herbs, and lemon zest. This dish combines rich, slow-cooked beef with bright, fresh flavors.
Ingredients
- •5 pounds boneless beef chuck roast
- •to taste Kosher salt, freshly ground pepper
- •¼ cup olive oil
- •2 large onions
- •2 cups dry red wine
- •½ cup red wine vinegar
- •¼ cup sugar
- •2 cloves garlic
- •4 cups low-sodium chicken broth
- •1 bunch thyme
- •¼ small red onion
- •2 tablespoons red wine vinegar
- •1 whole red jalapeño
- •¼ cup fresh basil
- •¼ cup fresh chives
- •¼ cup fresh flat-leaf parsley
- •¼ cup lemon zest
- •to taste Kosher salt, freshly ground pepper
- •2 tablespoons red wine vinegar
- •to taste Kosher salt, freshly ground pepper
- •1 cup all-purpose flour
- •¼ cup vegetable oil
Cooking Instructions
- 1.
Preheat oven to 325°F. Tie roast with kitchen twine at 1" intervals; season with salt and pepper.
10 min
- 2.
Heat oil in a large ovenproof pot over medium-high heat. Cook onions, stirring occasionally, until soft, 10-15 minutes. Add wine, vinegar, and sugar. Bring to a boil, reduce heat, and simmer until reduced by half, 10-12 minutes. Add garlic and broth and return to a simmer; add roast and thyme. Cover and braise in oven, turning roast occasionally, until roast is tender, 2 1/2-3 hours.
180 min
- 3.
Transfer roast to a large baking dish and strain braising liquid over. Cover and chill onions. Cover roast at least 12 hours.
720 min
- 4.
DO AHEAD: Roast can be braised 2 days ahead. Keep chilled.
- 5.
Combine onion and vinegar in a medium bowl. Let sit 30 minutes; drain. Add chile, basil, chives, parsley, and lemon zest and toss; season with salt and pepper.
30 min
- 6.
Scrape fat from beef; discard. Transfer beef to a cutting board. Bring solidified braising liquid to a boil in a large saucepan. Reduce heat and simmer, stirring occasionally, until reduced to 2 cups, 25-30 minutes. Add vinegar and braised onions; season sauce with salt and pepper.
30 min
- 7.
Place flour in a shallow bowl. Remove twine from roast and slice into eight 1-1 1/2" pieces; season with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Working in batches, dredge meat in flour and cook until browned and crisp, about 4 minutes per side. Arrange on a platter and drizzle with sauce; top with gremolata.
20 min
