I’m not a huge fan of roasts, typically, but this recipe was very good. I used roasts from our cow that we purchased that were labeled “seven bone roast” and an oxtail. I think any chuck roast would be great. I cut off the large, obvious chunks of fat before cooking. When it was done, I let it cool a bit and scraped some of the fat off of the top. You could make this a day ahead, refrigerate it, and easily scoop the fat off the top before reheating and serving.
The vegetables, also, are flexible. You can substitute other veggies or change the quantities very easily.
We eat this served with a salad and roasted potatoes. Once you eat the large chunks of roast, you will have a lot of the sauce left. Shred any leftover meat into the sauce, and serve it leftover over noodles. Yum!
- 4-6 pounds beef roasts
- 3/4-1 pound bacon, cut into smallish pieces
- 1 large onion
- 2 tsp garlic, minced
- 2 large carrots
- 3 stems celery
- 1/4 cup tomato paste
- 3 cups tomatoes, chopped with juices
- 2 cups red wine
- 3 stems rosemary
- 1 1/2 cups sugar snap peas, diced and blanched
Preheat oven to 300.
Sprinkle oxtails with paprika, salt and pepper. Coat with flour. Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 10 minutes. Remove bacon, using slotted spoon and reserve. Increase heat to high. Working in batches, add roasts and cook until brown on all sides, about 10 minutes. If you need some more oil, pour in a bit if vegetable or olive oil to avoid burning. Transfer beef to plate.
In a food processor, finely dice the celery and carrots.
Add onions, garlic, carrots and celery to the Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Mix in tomato paste and wine. Scrape up any browned bits of the bottom of the pan. Add tomatoes and rosemary stems. Return beef with any juices and bacon to Dutch oven.
Braise in oven for 5-6 hours, until meat is falling off the bones. At this point, you will refrigerate for up to 24 hours, or cool slightly to skim the fat off the top. Remove any bones and the rosemary stems. Stir in the blanched snap peas and reheat for 20-40 minutes depending upon the temperature of your roast.
Adapted from a recipe at http://www.epicurious.com