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Red Wine Brasato with Glazed Root Vegetables Recipe

Red Wine Brasato with Glazed Root Vegetables Recipe

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Red Wine Brasato with Glazed Root Vegetables

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Ingredients

Count

Nutrition

1221

Calories

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Ingredients:

Serving

1 750-ml bottle hearty red wine (such as cabernet sauvignon, zinfandel, or syrah)
3 tbsp olive oil
2 3- lb beef chuck pot roasts
1 large onion, chopped
1 large carrot, peeled, coarsely chopped
1 large celery stalk, chopped
3 garlic cloves, peeled , smashed
1 heaping tbsp tomato paste
1 14- oz can beef broth
2 large sprigs fresh sage
2 large sprigs fresh parsley
1 bay leaf
1/2 tsp whole black peppercorns
2 tbsp butter
1 tbsp olive oil
1 (1-lb) celery root ( celeriac), peeled, cut into 1-inch cubes
1 lb turnips, peeled, cut into 1-inch cubes
1 lb carrots, peeled, cut into 1-inch cubes
2 tsp sugar
2 tbsp chopped fresh sage
2 tbsp chopped fresh parsley

Directions:

For brasato: Adjust rack to lower third of oven. Preheat to 300°F. Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes.
Meanwhile, heat oil in heavy large wide pot over medium heat. Sprinkle roasts with salt and pepper. Add 1 roast to pot and cook until brown on all sides, about 13 minutes. Transfer to large plate; repeat with remaining roast. Spoon fat from pot Add onion, carrot, celery, and garlic to pot. Sprinkle with salt and pepper. sauté over medium-high heat until vegetables begin to brown, about 6 minutes. Add tomato paste; stir 1 minute. Add broth; bring to boil. Add sage, parsley, bay leaf, and peppercorns. Return roasts and any accumulated juices to pot, tucking roasts to fit in single layer. Pour reduced red wine over; cover.
Transfer roasts to oven and braise 1 hour 15 minutes. Turn roasts over. Cover and braise until roasts are tender, about 1 hour 15 minutes longer. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and keep chilled. Rewarm in 350°F oven until heated through, about 30 minutes.
Transfer roasts to cutting board; tent with foil. Strain braising liquid into medium saucepan, pressing on solids in strainer. Spoon fat from surface of braising liquid; keep liquid warm.
For vegetables: Melt butter with oil in heavy large skillet over high heat. Add celery root, turnips, and carrots. Sprinkle with salt and pepper. sauté until browned in spots, about 8 minutes. Add 1 cup braising liquid from pot roast. Cover, reduce heat to medium, and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to high, and bring to boil. Stir in sugar. Add sage and parsley and cook until sauce is reduced to glaze, stirring often, about 1 minute. Season with salt and pepper. Cut roasts into 1/2-inch-thick slices. Arrange slices on platter. Spoon vegetables around roast. Drizzle some of braising liquid over meat and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1221.38 Kcal (5114 kJ)
Calories from fat	448.08 Kcal
		% Daily Value*
Total Fat	49.79g	77%
Cholesterol	463.85mg	155%
Sodium	735.17mg	31%
Potassium	1764.47mg	38%
Total Carbs	29.81g	10%
Sugars	13.48g	54%
Dietary Fiber	6.8g	27%
Protein	153.64g	307%
Vitamin C	26.7mg	44%
Vitamin A	0.9mg	31%
Iron	14.6mg	81%
Calcium	149.7mg	15%

Amount Per 100 g
Calories	150.21 Kcal (629 kJ)
Calories from fat	55.11 Kcal
		% Daily Value*
Total Fat	6.12g	77%
Cholesterol	57.05mg	155%
Sodium	90.41mg	31%
Potassium	217mg	38%
Total Carbs	3.67g	10%
Sugars	1.66g	54%
Dietary Fiber	0.84g	27%
Protein	18.89g	307%
Vitamin C	3.3mg	44%
Vitamin A	0.1mg	31%
Iron	1.8mg	81%
Calcium	18.4mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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