Ingredients 3 large cloves garlic, peeled 1 rump or boneless chuck roast, (3-pound) 4 tablespoons olive oil 1 pound onions, peeled and chopped 2 carrots, peeled and chopped 2 ribs celery, chopped 1/2 cup robust dry red wine 1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped 1 tablespoon tomato paste 1/4 cup fresh basil, Finely chopped Salt and freshly ground black pepper to taste
Instructions
1. Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
2. Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.
3. Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.
4. Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.
5. Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.
Description The meat from this just falls apart.
Servings
8
Notes The first time that I made this was for Passover, 2020, when we were quarantined. Not typical Passover menu but it was just marvelous. it didn't slice well and it didn't matter. I have to admit that my mouth started to water as I posted this picture.
Source Florence Fabricant on the New York Times
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