Braised Beef with Red Onion Gremolata - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Most braises start by browning the meat. Not this one. The cooked meat is sliced, floured, and seared at the end, which lends a pro touch to this dish.
Ingredients
- 5 pounds boneless beef chuck roast
- Kosher salt, freshly ground pepper
- 1/4 cup olive oil
- 2 large onions, sliced
- 2 cups dry red wine
- 1/2 cup red wine vinegar
- 1/4 cup sugar
- 2 garlic cloves, crushed
- 4 cups low-sodium chicken broth
- 1 bunch thyme
Instructions
- Preheat oven to 325 °F. Tie roast with kitchen twine at 1" intervals; season with salt and pepper.
- Heat oil in a large ovenproof pot over medium-high heat. Cook onions, stirring occasionally, until soft, 10 –15 minutes. Add wine, vinegar, and sugar. Bring to a boil, reduce heat, and simmer until reduced by half, 10 –12 minutes. Add garlic and broth and return to a simmer; add roast and thyme. Cover and braise in oven, turning roast occasionally, until roast is tender, 2 1/2 –3 hours.
- Transfer roast to a large baking dish and strain braising liquid over. Cover and chill onions. Cover roast at least 12 hours.
- DO AHEAD: Roast can be braised 2 days ahead. Keep chilled.
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment