Braised Beef with Red Onion Gremolata

If you have roughly 4 hours and 20 minutes to spend in the kitchen, Braised Beef with Red Onion Gremolata might be an excellent dairy free recipe to try. This beverage has 615 calories, 67g of protein, and 19g of fat per serving. For $8.37 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 8. 36 people have tried and liked this recipe. Head to the store and pick up red wine vinegar, dry red wine, olive oil, and a few other things to make it today. It is brought to you by Restless Chipotle. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is outstanding. Braised Beef with Red Onion Gremolata, Red Wine–Braised Beef with Apple Gremolata, and Red Wine-Braised Short Ribs With Lemon-Herb Gremolata are very similar to this recipe.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 240 minutes

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Ingredients:

¼ cup finely chopped charred ancho chile

1 tablespoon Cajun spice

4 cups chicken stock

¼ cup chopped chives

2 cups dry red wine

1 cup flour for dredging

2 tablespoons flour

¼ cup chopped fresh basil

2 garlic cloves, crushed

Kosher salt, freshly ground black pepper to taste

¼ cup Meyer lemon zest

¼ cup olive oil

2 large onions, sliced

¼ cup chopped Italian parsley

1 cup finely chopped red onion

½ cup red wine vinegar

2 tablespoons red wine vinegar

3 tablespoons red wine vinegar

5 pound boneless beef roast

Salt and pepper to taste

¼ cup sugar

1 bunch thyme, tied in a bunch with a string

Equipment:

kitchen twine

oven

pot

baking pan

bowl

cutting board

whisk

frying pan

Cooking instruction summary:

Preheat the oven to 325F.Tie the roast with kitchen twine at 1-inch intervalsSeason with salt and pepper.Heat the oil in a large, oven safe pot with lid ( I used my Le Creuset)Cook onions until they are soft - about 10 minutes.Add the wine, vinegar, and sugar.Bring to a boil, reduce the heat and let simmer for 10 minutes or until it's reduced by half.Add the garlic and broth and bring back up to a simmer.Add the thyme and beef.Cover and braise in the oven for 2 to 3 hours or until meat is tender.Transfer the roast to a baking dish and strain the broth over it.Cover and chill for 12 hours or up to 2 days.Cover and chill onions separately.Combine onion and vinegar in a medium bowl.Let sit for 30 minutes.Drain liquid off.Add pepper, basil, chives, parsley, and lemon zest.Toss and season with salt and pepper.Scrape fat from beef.Place cold beef on a cutting board and remove twine.Slice in 8 - 10 slices.Set aside.Bring the braising liquid to a boil.Simmer until it is reduced by 2 cups.Whisk in the flour and allow to thicken.Add the braised onions back in.Add the last 2 tablespoons wine vinegar.Blend until smooth.Add salt and pepper to taste.Mix the Cajun spice with the 1 cup flour.Dredge the sliced beef in the flour.Heat oil in a large pan.Cook beef until brown and crisp on each side.Arrange on plates, drizzle with sauce, and top with gremolata.

 

Step by step:


1. Preheat the oven to 325F.Tie the roast with kitchen twine at 1-inch intervals

2. Season with salt and pepper.

3. Heat the oil in a large, oven safe pot with lid ( I used my Le Creuset)Cook onions until they are soft - about 10 minutes.

4. Add the wine, vinegar, and sugar.Bring to a boil, reduce the heat and let simmer for 10 minutes or until it's reduced by half.

5. Add the garlic and broth and bring back up to a simmer.

6. Add the thyme and beef.Cover and braise in the oven for 2 to 3 hours or until meat is tender.

7. Transfer the roast to a baking dish and strain the broth over it.Cover and chill for 12 hours or up to 2 days.Cover and chill onions separately.

8. Combine onion and vinegar in a medium bowl.

9. Let sit for 30 minutes.

10. Drain liquid off.

11. Add pepper, basil, chives, parsley, and lemon zest.Toss and season with salt and pepper.Scrape fat from beef.

12. Place cold beef on a cutting board and remove twine.Slice in 8 - 10 slices.Set aside.Bring the braising liquid to a boil.Simmer until it is reduced by 2 cups.

13. Whisk in the flour and allow to thicken.

14. Add the braised onions back in.

15. Add the last 2 tablespoons wine vinegar.Blend until smooth.

16. Add salt and pepper to taste.

17. Mix the Cajun spice with the 1 cup flour.Dredge the sliced beef in the flour.

18. Heat oil in a large pan.Cook beef until brown and crisp on each side.Arrange on plates, drizzle with sauce, and top with gremolata.


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