Lunch: Braised Beef with Red Onion Gremolata

Most braises start by browning the meat. Not this one. The cooked meat is sliced, floured, and seared at the end, which lends a pro touch to this dish.

Ingredients

5 pounds boneless beef chuck roast
Kosher salt, freshly ground pepper
1/4 cup olive oil
2 large onions, sliced
2 cups dry red wine
1/2 cup red wine vinegar
1/4 cup sugar
2 garlic cloves, crushed
4 cups low-sodium chicken broth
1 bunch thyme

Instructions

Preheat oven to 325 °F. Tie roast with kitchen twine at 1" intervals; season with salt and pepper.
Heat oil in a large ovenproof pot over medium-high heat. Cook onions, stirring occasionally, until soft, 10 –15 minutes. Add wine, vinegar, and sugar. Bring to a boil, reduce heat, and simmer until reduced by half, 10 –12 minutes. Add garlic and broth and return to a simmer; add roast and thyme. Cover and braise in oven, turning roast occasionally, until roast is tender, 2 1/2 –3 hours.
Transfer roast to a large baking dish and strain braising liquid over. Cover and chill onions. Cover roast at least 12 hours.
DO AHEAD: Roast can be braised 2 days ahead. Keep chilled.

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