Milanese Braised Beef-Cooking Light
- Ready In:
- 3hrs 30mins
- Ingredients:
- 20
- Serves:
-
10
ingredients
- 3 tablespoons all-purpose flour
- 1 1⁄4 teaspoons salt, divided
- 1⁄2 teaspoon fresh ground black pepper, divided
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1 (3 lb) boneless chuck roast, trimmed
- 4 ounces pancetta, cubed (approx 1/4 inch)
- 3 garlic cloves, sliced
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1 1⁄2 cups onions, chopped
- 2 cups chianti wine
- 1 1⁄4 cups fat free low-sodium beef broth
- 3 sprigs fresh basil
- 3 sprigs fresh marjoram
- 1 bay leaf
- 4 carrots, peeled and diagonally cut into (3/8-inch-thick)
- 6 parsnips, peeled and diagonally cut into (3/8-inch-thick)
- 1⁄4 cup water
- 1 tablespoon cornstarch
directions
- Preheat oven to 300°.
- 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 remaining 1 teaspoon salt and 1/4 teaspoon pepper. Coat surface of roast with flour mixture, patting with your hands so it adheres.
- Heat oil and butter in a large Dutch oven over medium heat. Add roast to pan; cook 15 minutes, turning to brown on all sides. Add onion to pan around roast; cook 5 minutes or until browned. Stir in wine and broth. Place basil, marjoram, and bay leaf on a double layer of cheesecloth. Gather edges of cloth together; tie securely. Add cheesecloth bag to pan; bring to a boil. Cover and bake at 300° for 2 1/2 hours, turning roast every 45 minutes. Nestle carrots and parsnips in pan; cook 1 hour or until roast is tender enough to cut with a spoon.
- Transfer roast and vegetables to a platter. Discard twine; keep beef warm. Strain wine mixture through a sieve into a large bowl; discard cheesecloth bag. Return wine mixture to pan; bring to a boil. Cook 10 minutes. Combine 1/4 cup water and cornstarch in small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat. Taste and adjust seasoning, if desired.
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RECIPE SUBMITTED BY
I am a stay at home (or in the car:)) mom to two cute kids-ages 7 & 4-and one husband! He's pretty cute too....We live in Fullerton,California, which is also where I grew up. I love, love, love to cook, drink wine with friends, shop, travel, read magazines and collect cookbooks. I have zillions of them and love to sit on the couch with a good cookbook! I belong to a guild of Children's Hospital of Orange County(CHOC) and we recently just finished our own cookbook to raise funds for the hospital. I also enjoy shopping and selling on ebay-so many fun things to find out there! Thanks Liza at recipezaar (my college roomate) for leading me here.
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