Made this roast with a rolled cross rib roast....less fat....made just as recipe called...except used fresh ground cinnamon and cloves..wow what a bang using just made spices...The vegetables together rocked. I seared the studded meat until nicely browned..I too didn't need all the garlic and pancetta..but surley wasn't going to toss them...so added the extras to the cooking pot...A crock pot..cooked on low for maybe 6 hours, then added the sliced veggies, cooked another 2 hours...added the cornstarch mixture uped it to high, cooked 10-15 min. until thickend....I served it over pasta...My Italian hubby loved it sooooo much...Said it was better than his mom made...and THATS saying alot for an Italian...He said pass on the cornmeal...the word is PASTA..
Milanese Braised Beef
This Italian recipe features the classic pairing of red wine with beef. A juicy stewing cut, such as chuck or top round, is slowly roasted in the casserole pot with wine and a few seasonings until tender. The added vegetables make this a complete meal. The flavor only gets better with time, so cook ahead, if you prefer, and store up to three days in the refrigerator before serving.
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- Calories: 462
- Calories from fat: 0.0%
- Fat: 18.4g
- Saturated fat: 6.9g
- Monounsaturated fat: 7.6g
- Polyunsaturated fat: 1.7g
- Protein: 45.9g
- Carbohydrate: 26.4g
- Fiber: 3.4g
- Cholesterol: 140mg
- Iron: 5.8mg
- Sodium: 797mg
- Calcium: 68mg
- 3 tablespoons all-purpose flour
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 (3-pound) boneless chuck roast, trimmed
- 1 cup (1/4-inch) cubed pancetta (about 4 ounces)
- 3 garlic cloves, sliced
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1 1/2 cups chopped onion
- 2 cups Chianti
- 1 1/4 cups fat-free, less-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) slices (about 12 ounces)
- 6 parsnips, peeled and diagonally cut into (3/8-inch-thick) slices (about 1 1/2 pounds)
- 1/4 cup water
- 1 tablespoon cornstarch
- 1. Preheat oven to 300°.
- 2. 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.
- 3. 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.
- 4. 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.
- Wine note: Pinot noir is a nice match for this classic casserole because the dish incorporates many flavors found in pinot (cinnamon, cloves, meat, black pepper, bay), plus the wine's hint of cherry is a sumptuous contrast to the savoriness of all those slow-cooked beefy flavors. A favorite pinot: Cambria "Julia's Vineyard" Pinot Noir 2006 ($24) from California's Santa Maria Valley. —Karen MacNeil
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