How to make it

  • Note: A medium-bodied, fruity red wine such as Côtes du Rhône or Pinot Noir is best for this recipe. If frozen pearl onions are unavailable, use fresh peeled pearl onions and follow the recipe as directed. The gelatin lends richness and body to the finished sauce; don't omit it. To prepare this dish in advance, follow the recipe through step 7, skipping the step of softening and adding the gelatin. Place the meat back into the reduced sauce, cool it to room temperature, cover it, and refrigerate it for up to 2 days. To serve, slice the beef and arrange it in a 13 by 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the warm sauce over the meat, cover it with aluminum foil, and bake it in a 350-degree oven until heated through, about 30 minutes. Serve this dish with boiled potatoes, buttered noodles, or steamed rice.
  • 1. Season meat with kosher salt, place on wire rack set in rimmed baking sheet, and let rest at room temperature for 1 hour.
  • 2. Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
  • 3. Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
  • 4. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pot and brown on all sides, 8 to 10 minutes total. Transfer beef to large plate and set aside.
  • 5. Reduce heat to medium; add onion and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Add garlic, flour, and reserved bacon; cook, stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundle, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 to 3 hours, adding carrots to pot after 2 hours.
  • 6. While meat cooks, bring pearl onions, butter, sugar, and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5 to 8 minutes. Uncover, increase heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes. Add mushrooms and 1/4 teaspoon table salt; cook, stirring occasionally, until vegetables are browned and glazed, 8 to 12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
  • 7. Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes; then, using wide, shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20 to 30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
  • 8. Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
  • Note: Secrets to Modernizing French Pot Roast
  • 1. SALTING: Instead of the usual two-day marinade, we improve the flavor of the beef by salting it for just one hour.
  • 2. REDUCING: For concentrated wine flavor without harshness or sour notes, we reduce an entire bottle of wine to just 2 cups.
  • 3. GELATIN: Soaked gelatin gives our sauce body and means that you don't need the traditional veal bones, calves' feet, and pork rind.

Reviews & Comments 1

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    " It was excellent "
    donman ate it and said...
    Gets a 5 from me :)
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