Slow-Roasted Beef in Red Wine Gravy — Dana Rosto
Anatolian slow-roasted beef chuck pot-roast with onion, carrot, and garlic in a deep red wine-tomato gravy, sliced thick and served over butter-toasted rice with parsley for a rich celebratory plate.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 160C. Pat beef dry, rub with salt and pepper. Dice onion, slice carrot into 5mm rounds, mince garlic, grate tomato, chop parsley, halve lemons. Mix thyme, oregano, cumin, and salt in a small bowl.
Sear
Heat olive oil in a large heavy lidded oven-safe pot over medium-high heat 2 minutes. Working in two batches, sear beef 3 minutes per side over high heat until deeply browned all over, about 12 minutes per batch. Transfer to a plate.
Saute
In the same pot over medium heat, cook onion and carrot 5 minutes until softened. Add garlic, cook 30 seconds. Stir in tomato paste and spice mix, cook 1 minute until darkened and fragrant.
Build
Pour red wine over medium-high heat, reduce 3 minutes until syrupy. Add grated tomato, bay leaves, and hot beef stock, bring to gentle simmer. Return beef, cover tightly, braise in 160C oven 75 minutes until fork-tender.
Saute 2
While beef cooks, melt butter over medium heat 30 seconds. Add rice, toast 1 minute. Pour 360ml hot water with salt to taste, cover, cook over low heat 12 minutes until tender and liquid is absorbed.
Skim
Lift beef onto a board, tent loosely 5 minutes. Skim fat from gravy, reduce over medium-high heat 3 minutes until sauce coats the back of a spoon.
Rest and plate
Slice beef thickly across the grain. Spoon rice onto warm plates, lay beef across, ladle gravy over, scatter parsley, finish with lemon squeeze.
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