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Wednesday, October 19

Pinot noir-braised pot roast with root vegetables

Oil, extra-virgin olive
2 tablespoons +
Beef chuck roast, cut into 1 ½-inch cubes
2 pounds
Salt, kosher
1 tablespoon
Pepper, freshly ground

Flour, all-purpose
Carrots, peeled, cut into 1-inch pieces
6 medium
Parsnips, peeled, cut into 1-inch pieces
3 medium
Leeks, white & green parts only, cut into 1-inch pieces
Celery root, peeled, cut into 1-inch pieces
1 pound
Pinot noir, fruity
750 ml
Butter, unsalted
4 tablespoons +
4 tablespoons
Vinegar, white balsamic
1 teaspoon +
½ cup
Onion, red, thinly sliced
Bay leaf
1 tablespoon
Peppercorns, pink, whole
1 teaspoon
1 ½ cups +
Potatoes, Yukon, peeled, cut into 2-inch pieces
1 ½ pounds
Onion, sweet, chopped
1 large
Parsley, chopped
  1. In a large enameled cast-iron casserole, heat the oil. 
  2. Season the meat with salt and pepper, and dredge in flour. 
  3. Working in two batches, sear the meat over moderately high heat until browned on all sides, about 5 minutes per batch; transfer to a plate. 
  4. Add the carrots, parsnips, leeks, and celery root, and cook over moderate heat for 5 minutes. 
  5. Return the meat and juices to the casserole, add the wine, and bring to a boil. 
  6. Cover and cook over low heat, stirring occasionally, until the meat is tender, about 1 ½ hours. 
  7. Stir in 4-tablespoons butter and vinegar; season with salt and pepper. 
  8. Meanwhile, pack the sliced onion into a 1-quart jar. 
  9. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns, and water; bring to a boil until the sugar is dissolved. 
  10. Pour the brine over the onion, and let cool; drain well. 
  11. In a medium saucepan, cover the potatoes and onion with cold water; bring to a boil. 
  12. Add a big pinch of salt, and simmer until the potatoes are very tender, about 40 minutes. 
  13. Drain the potatoes; return the saucepan. 
  14. Add 4-tablespoons butter, season with salt and pepper, and whisk until a chunky puree forms. 
  15. Spoon the mashed potatoes into shallow bowls. 
  16. Top with the pot roast, garnish with the pickled red onions and parsley, and drizzle with olive oil.
Recipe from Food&Wine Magazine, November 2016

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