Time: 3 hours 20 minutes
Complexity: easily
Servings: 8

To prepare this roast, Ina Garten takes a relatively inexpensive cut of beef and, with the help of red wine, vegetables, spices, cognac, and aromatic herbs, transforms it into a luxurious cut of meat worthy of a holiday table. A perfect beef option for a large crowd, the meat is braised in sauce in the oven for several hours, resulting in a tender, melt-in-your-mouth dish. Patience is required with this cut: at first, it may seem like the meat will never get tender, but at the very last moment, magic happens! Use the remaining juices in the cauldron to make a gravy and pour it over the roast when serving.

Ingredients:

• 1 piece of boneless beef shoulder for roasting (1.8 - 2.3 kg), tie
• Flour
• 2 cups chopped carrots (4 pcs.)
• 2 cups chopped onion (2 pcs.)
• 2 cups chopped celery (4 stalks)
• 2 cups chopped leeks, white and light green parts (2-4 stalks)
• 5 large cloves garlic, peeled and crushed
• 2 cups of good quality red wine, such as Burgundy
• 2 tbsp. cognac or brandy
• 1 can (800 g) of canned whole plum tomatoes in tomato puree
• 1 cup chicken broth, preferably homemade
• 1 chicken bouillon cube
• 3 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 1 tablespoon unsalted butter, room temperature

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, carrot, celery, leeks, red wine, cognac, brandy, plum tomatoes, bouquet garni, thyme, rosemary

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Preparation:

Step 1
• Preheat oven to 160°C.
Step 2
• Pat the beef dry with paper towels. Season the meat on all sides with 1 tablespoon of salt and 1.5 teaspoons of black pepper. Dredge the entire piece of meat in flour, including the ends.
Step 3
• Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the meat and cook for 4-5 minutes, until browned. Turn and cook the other side, then turn and cook the ends. This should take 4-5 minutes per side. Transfer the roast to a large plate.
Step 4
• Add 2 tablespoons of olive oil to the cauldron. Add the carrots, onion, celery, leek, garlic, 1 tablespoon of salt and 1.5 teaspoons of black pepper and cook over medium heat for 10-15 minutes, stirring occasionally, until the vegetables are soft but not browned. Add the wine and cognac and bring to a boil. Add the tomatoes, chicken broth, bouillon cube, 2 teaspoons of salt and 1 teaspoon of black pepper.
Step 5
• Tie the thyme and rosemary with kitchen twine and add them to the cauldron. Return the roast to the pot, bring to a simmer, and cover. Bake in the oven for 2.5 hours, until the meat is tender when pierced with a fork or the internal temperature reaches 160°F (71°C). After about an hour, reduce the oven temperature to 250°F (120°C) to keep the sauce at a gentle simmer.
Step 6
• Transfer the roast to a cutting board. Remove the greens and discard. Skim as much fat as possible from the sauce. Pour half the sauce and vegetables into a blender or food processor fitted with a steel blade and blend until smooth. Pour the puree back into the pan, place it on the stovetop over low heat, and bring the sauce to a gentle simmer.
Step 7
• In a small bowl, combine 2 tablespoons of flour and butter and mash with a fork. Add to the sauce and simmer for 2 minutes, stirring occasionally, until the sauce thickens. Taste. Remove the string from the roast and slice it. Serve hot, drizzled with the sauce.

Votes: 9