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Braised Beef with Red Onion Gremolata
Perfectly cooked roast beef with a rich wine sauce is topped with a tangy red onion gremolata. This is a special dish for a special occasion and it can be made ahead. This is a dish your guests will be talking about for a long time.
Prep Time
20
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
20
minutes
minutes
Servings
8
servings
Calories
Author
Marye Audet-White
Ingredients
Beef
5
pound
boneless beef roast
¼
cup
olive oil
2
large onions
, sliced
2
cups
dry red wine
½
cup
red wine vinegar
¼
cup
sugar
2
garlic cloves
, crushed
4
cups
chicken stock
1
bunch thyme
, tied in a bunch with a string
Gremolata
1
cup
finely chopped red onion
3
tablespoons
red wine vinegar
¼
cup
ancho chiles
¼
cup
chopped fresh basil
¼
cup
chopped chives
¼
cup
chopped Italian parsley
¼
cup
Meyer lemon
zest
Kosher salt
, freshly ground black pepper to taste
Assembly
2
tablespoons
red wine vinegar
2
tablespoons
flour
Salt and pepper to taste
1
cup
flour for dredging
1
tablespoon
Cajun spice
¼
cup
olive oil
Instructions
Beef
Preheat the oven to 325F.
Tie the roast with kitchen twine at 1-inch intervals
Season with salt and pepper.
Heat the oil in a large, oven safe pot with lid ( I used my Le Creuset)
Cook onions until they are soft - about 10 minutes.
Add the wine, vinegar, and sugar.
Bring to a
boil
, reduce the heat and let
simmer
for 10 minutes or until it's reduced by half.
Add the garlic and broth and bring back up to a
simmer
.
Add the thyme and beef.
Cover and braise in the oven for 2 ½ to 3 hours or until meat is tender.
Transfer the roast to a baking dish and strain the broth over it.
Cover and chill for 12 hours or up to 2 days.
Cover and chill onions separately.
Gremolata
Combine onion and vinegar in a medium bowl.
Let sit for 30 minutes.
Drain liquid off.
Add pepper, basil, chives, parsley, and lemon
zest
.
Toss and season with salt and pepper.
Assembly
Scrape fat from beef.
Place cold beef on a cutting board and remove twine.
Slice in 8 - 10 slices.
Set aside.
Bring the braising liquid to a
boil
.
Simmer
until it is reduced by 2 cups.
Whisk in the flour and allow to thicken.
Add the braised onions back in.
Add the last 2 tablespoons wine vinegar.
Blend until smooth.
Add salt and pepper to taste.
Mix the Cajun spice with the 1 cup flour.
Dredge
the sliced beef in the flour.
Heat oil in a large pan.
Cook beef until brown and crisp on each side.
Arrange on plates,
drizzle
with sauce, and top with gremolata.