Braised food

Red Wine Braised Beef with Apple Gremolata

A fork tender roast that’s been bubbling all day in the oven makes a perfect supper on a lazy Sunday. To start, brown an entire chuck roast, then deglaze the pan with red wine to capture any rich, meaty flavor that remains. Put the roast in the oven and cook it slowly with herbs and aromatics until it falls apart. To slice up the richness of this dish, top it with a fall-inspired gremolata made with tangy diced apples drizzled with lemon zest and parsley. Serve with mashed red potatoes or a baked sweet potato to soak up the sauce. Adapted from “The Chefs Collaborative Cookbook: Local, Sustainable, Delicious Recipes from America’s Great Chefs” by Chefs Collaborative and Ellen Jackson

  • Yields: 4 to 6 servings
  • Difficulty: Easy
  • Total: 50 min + 3 h of braising

Ingredients (20)

For the beef:

  • 1 boneless chuck roast (4 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 3 medium carrots
  • 3 medium stalks of celery
  • 2 medium yellow onions
  • 2 cups dry red wine
  • 1 medium head of garlic
  • 2 cups broth or low sodium beef broth
  • 1/4 cup red wine vinegar
  • 4 sprigs of thyme
  • 2 bay leaves
  • 2 (3 inches) sprigs of rosemary

For the gremolata:

  • 2 medium tart apples, Granny Smith type
  • 1/4 cup coarsely chopped fresh Italian parsley leaves
  • 3 tablespoons of olive oil
  • Finely grated zest of 1 medium lemon
  • Kosher salt
  • Freshly ground black pepper

Instructions

For the beef:

  1. Heat the oven to 325°F and place a rack in the lower third.
  2. Pat the roast dry with paper towel and cut off any excess fat or tendon. Season generously with salt and pepper; put aside.
  3. Heat oil in large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add roast and cook, turning occasionally, until browned throughout, about 15 to 20 minutes total. Transfer to a large plate and set aside. Meanwhile, peel and cut the carrots into large dice; put aside. Cut the celery and the onions into large dice.
  4. Add the carrots, celery and onions to the pan and season with salt and pepper. Cook, stirring occasionally, until vegetables are softened and just beginning to brown, about 5 to 7 minutes.
  5. Add the wine, scrape up the browned bits from the bottom of the pan and bring to a boil. Cook, stirring occasionally, until wine is reduced by half, about 7 minutes. Meanwhile, peel the loose outer skins from the head of garlic and cut off the top quarter to expose the cloves (reserve the top for another use).
  6. Add broth or broth, vinegar, head of garlic, thyme, bay leaves and rosemary, stir to combine and bring to a boil. Return the roast and any juices that have accumulated on the plate to the pot.
  7. Cover with an airtight lid and put in the oven. Cook, turning the roast every hour, until the beef is fork tender, about 3 hours total. Meanwhile, prepare the gremolata.

For the gremolata:

  1. Peel, core and cut the apples into small dice. Place apples in a medium non-reactive bowl, add parsley, olive oil and zest, season with salt and pepper and toss to combine. Taste and season with additional salt and pepper as needed, cover and refrigerate.

To serve:

  1. Remove and discard the herbs and garlic from the pan. Break the beef into large chunks, top with gremolata and serve with the sauce.