Red Wine Brasato with Glazed Root Vegetables

Red Wine Brasato with Glazed Root Vegetables
Photo by Brian Leatart

Ingredients

  • 2 large sprigs fresh parsley
  • 1 large carrot
  • 1 pound carrots
  • 1 1-pound celery root (celeriac)
  • 1 tablespoon tomato paste
  • 2 large sprigs fresh sage
  • 1 bay leaf
  • + 14 more ingredients
    • ½ teaspoon whole black peppercorns
    • 2 tablespoons fresh parsley
    • 1 tablespoon olive oil
    • 2 tablespoons fresh sage
    • 2 3-pound beef chuck pot roasts
    • 3 tablespoons olive oil
    • 3 garlic cloves
    • 1 large onion
    • 1 pound turnips
    • 1 14-ounce can beef broth
    • 1 750-ml bottle hearty red wine (such as Cabernet Sauvignon, Zinfandel, or Syrah)
    • 1 large celery stalk
    • 2 tablespoons butter
    • 2 teaspoons sugar

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, ...

View full recipe at Epicurious

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