Get to the root of your hunger with a mess-free meal that your family will have no beef with!
Braised Beef with Root Vegetables
- YIA YIA'S SUNDAY SAUCE:
- 1/4 cup Olive Oil
- 1 large Spanish Onion (finely diced)
- 6 Garlic Cloves (sliced)
- 1 tablespoon Kosher Salt (or more to taste)
- 2 28- oz cans San Marzano Tomatoes (with their juice)
- 1 cup Dry White Wine
- 2 pounds Meaty Beef Bones
- 1 Bay Leaf
- 1 tablespoon Fresh Oregano Leaves
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 tablespoon Crushed Red Pepper Flakes (optional)
- BRAISED BEEF WITH ROOT VEGETABLES:
- 3 pound Rump Roast
- Kosher Salt & Freshly Ground Black Pepper
- 3 tablepsoons Olive Oil
- 1 Carrot (peeled & cut into 1" chunks)
- 1 Onion (coarsely chopped)
- 1 small Celery Root (peeled & cut into 1" chunks)
- 4 Garlic Cloves (minced)
- 1 cup Red Wine
- 1 cup Water
- 2 cups Yia Yia's Sunday Sauce
- 2 Bay Leaves
- PREPARE YIA YIA'S SUNDAY SAUCE: Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Add the onion and cook until translucent, 2 minutes. Add the garlic and salt and cook until everything is soft but not browned, about 3 minutes.
- Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, beef bones, bay leaf, oregano, black pepper, and red pepper flakes, if using. Bring the sauce to a simmer, then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one third.
- Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months.
- PREPARE BRAISED BEEF WITH ROOT VEGETABLES: Preheat the oven to 300°.
- Season the meat liberally with salt and pepper, as much as a day in advance. (Cover and refrigerate if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat, about 2 minutes on each side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrot, onion & celery root. Season with salt and pepper. Brown the vegetables, about 3 minutes, then add the garlic and cook for a minute or two longer.
- Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomato sauce, 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 and place it in the oven for 3 hours, basting the meat occasionally during this time.
- Discard the bay leaves before serving. Remove the meat and slice. Serve with hearty bread, plenty of the sauce and vegetables.