BRAISED BEEF WITH RED WINE GRAVY
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4 servings
2 T OLIVE OIL
3# BEEF CHUCK ROAST
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1 C RED ONION, medium diced
1 C CELERY, chopped
1 C CARROT, chopped
6 CLOVES GARLIC, chopped
¼ C TOMATO PASTE
¾ C FLOUR
3/4 BOTTLE RED WINE
2 C BEEF STOCK
15 stems of fresh THYME
2 T UNSALTED BUTTER
1/2 C HEAVY CREAM
In a large stock pot set over medium high heat add the olive oil. Season the rump roast on all sides with salt and pepper. Sear the roast in the stock pot until a dark brown crust appears on all sides. Transfer the roast to a slow cooker. Add the onion, celery, carrots and garlic to the stock pot and cook for 5 minutes. Add the tomato paste and cook for an additional 2 minutes. Sprinkle the flour over the vegetables and cook another 2 minutes. Whisk in the wine, beef stock and thyme and bring the mixture to a simmer, scraping up any brown bits from the bottom of the pot. Remove from heat and pour the contents of the stock pot over the roast in the slow cooker. Turn the slow cooker on low heat and cook for 8-10 hours, until fork tender, turning once.
Remove the roast from the slow cooker and let cool slightly. Pull or shred the beef and refrigerate overnight. Pour the remaining contents of the slow cooker into a strainer set over a large bowl. Press on the solids to extract as much of the liquid as possible. Discard the solids. Place the bowl in the refrigerator and refrigerate overnight. Scrape off the top fat cap from the sauce and discard. Pour the sauce into a pan over medium heat and bring to a simmer. Whisk in 2 tablespoons of butter and heavy cream. Season to taste with salt and pepper.
Add the shredded beef to the gravy to rewarm. Serve over pasta or mashed potatoes.
2 T OLIVE OIL
3# BEEF CHUCK ROAST
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1 C RED ONION, medium diced
1 C CELERY, chopped
1 C CARROT, chopped
6 CLOVES GARLIC, chopped
¼ C TOMATO PASTE
¾ C FLOUR
3/4 BOTTLE RED WINE
2 C BEEF STOCK
15 stems of fresh THYME
2 T UNSALTED BUTTER
1/2 C HEAVY CREAM
In a large stock pot set over medium high heat add the olive oil. Season the rump roast on all sides with salt and pepper. Sear the roast in the stock pot until a dark brown crust appears on all sides. Transfer the roast to a slow cooker. Add the onion, celery, carrots and garlic to the stock pot and cook for 5 minutes. Add the tomato paste and cook for an additional 2 minutes. Sprinkle the flour over the vegetables and cook another 2 minutes. Whisk in the wine, beef stock and thyme and bring the mixture to a simmer, scraping up any brown bits from the bottom of the pot. Remove from heat and pour the contents of the stock pot over the roast in the slow cooker. Turn the slow cooker on low heat and cook for 8-10 hours, until fork tender, turning once.
Remove the roast from the slow cooker and let cool slightly. Pull or shred the beef and refrigerate overnight. Pour the remaining contents of the slow cooker into a strainer set over a large bowl. Press on the solids to extract as much of the liquid as possible. Discard the solids. Place the bowl in the refrigerator and refrigerate overnight. Scrape off the top fat cap from the sauce and discard. Pour the sauce into a pan over medium heat and bring to a simmer. Whisk in 2 tablespoons of butter and heavy cream. Season to taste with salt and pepper.
Add the shredded beef to the gravy to rewarm. Serve over pasta or mashed potatoes.
