Prep 45 mins
Cook 3 hrs
From Food & Wine
- 3 tablespoons unsalted butter
- 1⁄2 lb thick-cut bacon, cut into 1/2-inch pieces
- 2 1⁄2 lbs chuck roast, tied at 1-inch intervals
- kosher salt
- fresh ground black pepper
- 3 lbs onions, very thinly sliced
- 12 large garlic cloves, chopped
- 1 1⁄4 cups water
- 20 whole allspice berries
- 10 black peppercorns
- 1⁄4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 3 cups dry white wine
- 2 tablespoons flat leaf parsley, minced
- In large, enameled cast-iron casserole, melt 2 tbsp butter.
- Add bacon and cook over moderate-low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes.
- Transfer bacon with slotted spoon to paper-towel lined plate.
- With a sharp knife, cut roast between the strings into four 1-inch thick slabs.
- Season meat with salt and pepper.
- Working in 2 batches, cook roast in casserole over moderate high heat, turning once, until browned, about 6 minute.
- Transfer to large plate.
- Lower heat to moderate for second batch if the butter starts to brown to quickly.
- Remove the strings and keep the steaks intact if possible.
- Preheat oven to 350*F.
- Add onions, garlic, 1/4 cup water and 1 tsp salt to casserole.
- Cook over moderate high heat, stirring about 8 minute.
- Transfer half the onions to a plate.
- Stir the remaining 1 tbsp butter into the onions in the casserole.
- Nestle the steaks into the onions (in the casserole), overlapping them slightly if necessary.
- Add allspice berries, peppercorns, crushed red pepper, and bay leaf and lay half of the reserved bacon over the steaks.
- Spread the remaining onions and bacon on top.
- Add the wine and the remaining 1 cup water and bring to a simmer, then cover and cook over moderate high heat for 5 minutes.
- Transfer casserole to oven and cook for 30 minute.
- Reduce oven temp to 250* and continue braising for 1-1/2 to 2 hours or until steaks are very tender.
- Turn oven off, uncover the casserole and let meat stand in oven for 30 minute.
- Serve meat and onion in deep plates, spoon sauce on top and sprinkle with parsely.
This was simply a delicious roast! I loved the marriage of flavors in this recipe. Even before the first bite of this fork-tender beef, the aroma was so devine: bacon, onion, garlic and wine. Then after I took my first bite, the flavor only got better. We only used half the onion for personal preference and everything melded together wonderfully. Thank you, mariposa13 for posting this dish. ~Buddha