Carne de ternera braseada al vino tinto

Ingredientes

• 3 pounds boneless beef chuck roast
• 2 teaspoons Kosher salt (plus more as needed)
• 1 teaspoon ground black pepper
• Olive oil
• 1 large yellow onion, peeled cut into chunks
• 2 stalks celery, cut into thick slices
• 6 cloves fresh garlic, minced
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 2 tablespoons tomato paste
• 2 cups red wine (cabernet sauvignon or pinot noir)
• 2 cups beef broth (plus more as needed)
• 1 tablespoon Worcestershire sauce
• 3 medium carrots (peeled and cut into thick slices)
• 8 ounces cremini mushrooms (halved)
• 6 sprigs fresh thyme and rosemary
• Chopped Italian parsley for garnish

Preparación

1. 1

   Preheat oven to 300 degrees F.

2. 2

   Trim excess fat from the chuck roast. Season generously with 2 teaspoons Kosher salt and 1 teaspoon ground black pepper.

3. 3

   Heat a few generous drizzles of olive oil in a large Dutch oven over medium-high heat. Once hot, sear the chuck roast on both sides undisturbed until a beautiful golden brown crust forms. Tip: Leaving it alone gives it a better sear). Remove from the pot. Don’t wipe the pot clean.

4. 4

   Over medium heat, add a few more drizzles of oil and sauté the onions and celery until softened, about 5 to 6 minutes. Then, add the minced garlic and the minced thyme and rosemary. Sauté for another 1 to 2 minutes until fragrant.

5. 5

   Next, add tomato paste and stir to coat. Add the 2 cups of red wine, bring to a simmer for just 1 or 2 minutes.

6. 6

   Pour in the beef broth and Worcestershire sauce. Season with salt and pepper to taste. Bring to a simmer. Then, return the seared chuck roast nesting it under the liquid (should cover about ½ or ¾ of the meat). Add the sprigs of thyme and rosemary around it.

7. 7

   Cover and braise in the oven for 2.5 to 3 hours or until tender. Tip: Try not to open the oven or lid while it’s cooking, as this can let the heat escape, which interrupts the braising process.

8. 8

   Next, uncover and add the carrots and mushrooms, partially pushing them down under the liquid. Cover and return to the oven for another 30-45 minutes, until the vegetables are softened, and the meat is fall-apart tender.

9. 9

   Shred the beef and serve with your favorite sides. Mashed potatoes are my go-to!