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.
Recipe information
Yield
Makes 8 servings
Ingredients
Beef:
Gremolata:
Assembly:
Preparation
For beef:
Step 1
Preheat oven to 325°F. Tie roast with kitchen twine at 1" intervals; season with salt and pepper.
Step 2
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.
Step 3
Transfer roast to a large baking dish and strain braising liquid over. Cover and chill onions. Cover roast at least 12 hours.
Step 4
DO AHEAD: Roast can be braised 2 days ahead. Keep chilled.
For gremolata:
Step 5
Combine onion and vinegar in a medium bowl. Let sit 30 minutes; drain. Add chile, basil, chives, parsley, and lemon zest and toss; season with salt and pepper.
For assembly:
Step 6
Scrape fat from beef; discard. Transfer beef to a cutting board. Bring solidified braising liquid to a boil in a large saucepan. Reduce heat and simmer, stirring occasionally, until reduced to 2 cups, 25–30 minutes. Add vinegar and braised onions; season sauce with salt and pepper.
Step 7
Place flour in a shallow bowl. Remove twine from roast and slice into eight 1–1 1/2" pieces; season with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Working in batches, dredge meat in flour and cook until browned and crisp, about 4 minutes per side. Arrange on a platter and drizzle with sauce; top with gremolata.
