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Wine Braised Chuck Roast With Bow Ties

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  Olive oil/Salad oil 2 Tablespoon
  Onion 1 Large, finely chopped
  Garlic 4 Clove (20 gm), slivered
  Dry red wine 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Red wine vinegar 2 Tablespoon
  Dried bay leaf 1
  Whole allspice 5
  Cinnamon stick 3 Inch (1 In Number)
  Cumin seeds 1 Teaspoon
  Boneless beef chuck roast 3 1⁄4 Pound, trimmed of fat (1 In Number)
  Bow pasta 12 Ounce (Dry Ones)
  Chopped fresh mint 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon

Heat oil in a wide frying pan over medium heat.
Add onion and garlic; cook, stirring often, until onion is soft but not brown (6 to 8 minutes).
Stir in wine, water, tomato sauce, vinegar, bay leaf, allspice, cinnamon stick, cumin seeds, salt, and pepper.
Increase heat to high and bring mixture to a boil; then remove from heat.
Place roast in a 9- by 13-inch baking pan; pour sauce over it.
Cover with foil and bake in a 325° oven until meat is very tender when pierced (2 1/2 to 3 hours).
Slice roast and arrange in center of a warm deep platter; keep warm.
Skim and discard fat from sauce; remove and discard bay leaf and cinnamon stick.
Transfer sauce to a 2- to 3-quart pan.
Bring to a boil over high heat; boil, stirring often, until reduced to 2 cups (about 10 minutes).

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Wine Braised Chuck Roast With Bow Ties Recipe