Here is the recipe for braised Italian beef. I actually saw this recipe one night on Symon's Suppers and thought "I have to make that!". It came out AMAZING. The recipe is here. But as always I tweaked it a little.
Ingredients
- 2.5- 3 pounds rump roast
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 carrot, cut into 1-inch chunks
- 2 -3 stalks of celery cut into 1-inch chunks
- 1 onion, coarsely chopped
- 2 cloves garlic, smashed
- 1 cup red wine
- 2 cups tomato sauce
- 1 cup beef stock/broth
- 2 bay leaves, preferably fresh
- 1 1/2 pounds dried rigatoni, for serving
Heat the oil in a large Dutch oven (or roasting pan) over medium-high heat. When the oil is on the verge of smoking, sear
the meat for about 2 minutes per side. Move the meat to the side (or
remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer.
Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add the tomato sauce, beef broth,1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot, or pan, and place it in the oven for 3 hours, basting the meat occasionally during cooking time.
When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente.
Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.
Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add the tomato sauce, beef broth,1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot, or pan, and place it in the oven for 3 hours, basting the meat occasionally during cooking time.
When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente.
Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.
The recipie for my tomato sauce can be found here
