Wine Braised Chuck Roast With Bow Ties
|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|
|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|
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).