Name: Red Wine Braised Beef (Chuck Roast)
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 6 serving(s)
Ingredients: 1 boneless beef blade roast, about 3 lbs (1.5 kg) and about 3-inch (7.5-cm) thick; 1/4 cup (60 ml) olive oil; 3 shallots, chopped; 2 teaspoons (10 ml) crushed juniper berries; 1/2 teaspoon (2.5 ml) cracked black pepper; 1/4 teaspoon (1 ml) ground nutmeg; 2 tablespoons (30 ml) unbleached all-purpose flour; 2 cups (500 ml) red wine; 2 cups (500 ml) veal stock (or beef broth), warm; 1 tablespoon (15 ml) ketchup; 4 large carrots, diced; 1/4 lb (115 g) pancetta, diced; 1 tablespoon (15 ml) honey; Salt and pepper

1 boneless beef blade roast, about 3 lbs (1.5 kg) and about 3-inch (7.5-cm) thick

1/4 cup (60 ml) olive oil

3 shallots, chopped

2 teaspoons (10 ml) crushed juniper berries

1/2 teaspoon (2.5 ml) cracked black pepper

1/4 teaspoon (1 ml) ground nutmeg

2 tablespoons (30 ml) unbleached all-purpose flour

2 cups (500 ml) red wine

2 cups (500 ml) veal stock (or beef broth), warm

1 tablespoon (15 ml) ketchup

4 large carrots, diced

1/4 lb (115 g) pancetta, diced

1 tablespoon (15 ml) honey

Salt and pepper

Red Wine Braised Beef (Chuck Roast)

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Note from Ricardo

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