Name: Braised Meat
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 1.4–1.6 kg (3–3.5 lb) beef chuck roast; Kosher salt and freshly ground black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter (room temperature); 1 large onion, finely diced; 2 carrots, cut into 1/2-inch pieces; 2 celery stalks, sliced; 3 garlic cloves, lightly crushed; 2 tbsp tomato paste; 1 cup full-bodied red wine (or extra stock); 3 cups beef stock, hot; 2 sprigs fresh thyme (leaves removed and finely chopped); 1 bay leaf; 2 tbsp cold unsalted butter (for mounting the sauce); Fresh parsley, finely chopped (for garnish); Optional: 200 g mushrooms, halved (sautéed until golden)

Description

A sophisticated yet approachable braised meat recipe that transforms a humble cut into tender slices with a glossy, reduced sauce full of complex flavor.

Ingredients

Scale

1.4–1.6 kg (3–3.5 lb) beef chuck roast
Kosher salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp unsalted butter (room temperature)
1 large onion, finely diced
2 carrots, cut into 1/2-inch pieces
2 celery stalks, sliced
3 garlic cloves, lightly crushed
2 tbsp tomato paste
1 cup full-bodied red wine (or extra stock)
3 cups beef stock, hot
2 sprigs fresh thyme (leaves removed and finely chopped)
1 bay leaf
2 tbsp cold unsalted butter (for mounting the sauce)
Fresh parsley, finely chopped (for garnish)
Optional: 200 g mushrooms, halved (sautéed until golden)

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Instructions

Pat the roast dry and season generously with salt and pepper. Heat oil in a heavy Dutch oven over medium-high heat until shimmering. Sear the meat 4–5 minutes per side until a deep mahogany crust forms. Transfer to a plate.
Reduce heat to medium, add butter, then onion, carrot, and celery. Cook until softened and edges begin to caramelize, about 6–8 minutes. Add garlic for the last 1 minute.
Stir in tomato paste and cook 1–2 minutes until it darkens slightly.
Pour in the red wine and scrape browned bits from the bottom with a wooden spoon. Reduce the wine by half until glossy.
Return the roast to the pot, add hot beef stock to come about two-thirds up the meat, add thyme and bay leaf. Bring to a gentle simmer, then cover and transfer to a 150°C (300°F) oven. Braise until fork-tender, about 2.5–3 hours.
Remove the meat, strain braising liquid into a saucepan, skim excess fat, and simmer until the sauce coats the back of a spoon. Mount with cold butter, whisking for shine, and stir in chopped parsley.
Rest the meat 10–15 minutes, then slice against the grain. Spoon the sauce over the slices and serve.

Notes

For extra flavor, season the roast a few hours before cooking and use hot stock when braising.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Braising
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 45g
Cholesterol: 120mg