How to make it

  • Preheat the oven to 350.
  • Pat the beef dry with paper towels.
  • Sprinkle the beef generously with salt and pepper.
  • Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat.
  • Add the beef and cook until brown on all sides, about 15 minutes total.
  • Transfer the beef to a bowl.
  • Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes.
  • Add the garlic and saute 1 minute.
  • Add the wine and boil 1 minute.
  • Stir in the broth and mushrooms.
  • Return the beef to the pan.
  • Bring the liquids to a boil.
  • Cover and transfer to the oven.
  • Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.
  • Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes.
  • Meanwhile, spoon any excess fat off the top of the pan juices.
  • Transfer the pan juices and vegetables to a blender and puree until smooth.
  • Combine the sauce and rosemary sprig in heavy medium saucepan.
  • Bring to a boil.
  • Season the sauce, to taste, with salt and pepper.
  • Cut the beef across the grain into 1/2-inch-thick slices.
  • Arrange the sliced beef on a platter and garnish with rosemary.
  • Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.

Reviews & Comments 4

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    " It was excellent "
    valinkenmore ate it and said...
    Another winner!
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    " It was excellent "
    greekgirrrl ate it and said...
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    " It was excellent "
    trigger ate it and said...
    What we would have this on Sunday, this meal made me always looked forward to Sunday's when we always made a roast of one type or another. Brings back memories of the good old days.

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    " It was excellent "
    lunasea ate it and said...
    I've made this and it is phenomenally good! Thanks for the great post... =)
    Was this review helpful? Yes Flag

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