Milanese Braised Beef

Milanese Braised Beef
Photo by Beau Gustafson

Ingredients

  • 2 cups Chianti
  • ½ teaspoon ground cinnamon
  • 1 ¼ teaspoons salt, divided
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 1 ½ cups chopped onion
  • 6 parsnips, peeled and diagonally cut into (3/8-inch-thick) slices (about 1 1/2 pounds)
  • + 13 more ingredients
    • 4 carrots, peeled and diagonally cut into (3/8-inch-thick) slices (about 12 ounces)
    • ¼ cup water
    • 1 (3-pound) boneless chuck roast, trimmed
    • 3 garlic cloves, sliced
    • 3 sprigs fresh marjoram
    • 1 tablespoon cornstarch
    • 3 tablespoons all-purpose flour
    • 1 ¼ cups fat-free, less-sodium beef broth
    • 3 sprigs fresh basil
    • ½ teaspoon freshly ground black pepper, divided
    • 1/8 teaspoon ground cloves
    • 1 cup (1/4-inch) cubed pancetta (about 4 ounces)
    • 1 bay leaf

1. Preheat oven to 300°. 2. Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, cinnamon, and cloves, stirring well. Make several small slits on outside of roast with a paring knife; stuff with pancetta and garlic slices. Roll roast; secure at 1-inch intervals with twine. Sprinkle roast with r...

View full recipe at My Recipes

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