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Red Wine Brasato With Glazed Root Vegetables

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Red Wine Brasato With Glazed Root Vegetables

Ingredients

  • 1 750-ml bottle hearty red wine (such as cabernet sauvignon, zinfandel, or syrah)
  • 3 tablespoons olive oil
  • 2 3-pound beef chuck pot roasts
  • 1 large onion, chopped
  • 1 large carrot, peeled, coarsely chopped
  • 1 large celery stalk, chopped
  • 3 garlic cloves, peeled, smashed
  • 1 heaping tablespoon tomato paste
  • 1 14-ounce can beef broth
  • 2 large sprigs fresh sage
  • 2 large sprigs fresh parsley
  • 1 bay leaf
  • 1/2 teaspoon whole black peppercorns
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 1-pound celery root (celeriac), peeled, cut into 1-inch cubes
  • 1 pound turnips, peeled, cut into 1-inch cubes
  • 1 pound carrots, peeled, cut into 1-inch cubes
  • 2 teaspoons sugar
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh parsley
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Published 2014-09-09 13:30:43 (2 years ago).

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