Red Wine Brasato with Glazed Root Vegetables
INGREDIENTS
•
Brasato
•
1 bottle (750ml) Cabernet Sauvignon
•
3 tablespoons olive oil
•
2 3-lb beef chuck pot roasts
•
1 large onion, chopped
•
1 large carrot, peeled, coarsley chopped
•
1 large celery stalk, chopped
•
3 cloves garlic, peeled, smashed
•
1 heaping tablespoon tomato paste
•
1 14-oz can beef broth
•
2 large sprigs fresh sage
•
2 large sprigs fresh parsley
•
1 bay leaf
•
1/2 teaspoon whole black peppercorns
•
Vegetables
•
2 tablespoons butter
•
1 tablespoon olive oil
•
1 celery root (1lb) peeled, cut into 1-inch cubes
•
1 lb turnips, peeled, cut into 1-inch cubes
•
1 lb carrots, peeled, cut into 1-inch cubes
•
2 teaspoons sugar
•
2 tablespoons chopped fresh sage
•
2 tablespoons chopped fresh parsley
Comments & Reviews
Just A Pinch Sweepstakes