Braised Beef with Red Onion Gremolata

Ingredients for Braised Beef with Red Onion Gremolata

• 2.3kg boneless beef chuck roast

• Kosher salt, freshly ground pepper

• 60ml olive oil

• 2 large onions, sliced

• 475ml dry red wine

• 120ml red wine vinegar

• 60ml sugar

• 2 garlic cloves, crushed

• 950ml low-sodium chicken broth

• 1 bunch thyme

• 1/4 small red onion, finely chopped

• 2 tablespoons red wine vinegar

• 1 red jalapeño or Fresno chilli, with seeds, finely chopped

• 1/4 cup chopped fresh basil

• 1/4 cup chopped fresh chives

• 1/4 cup chopped fresh flat-leaf parsley

• 1/4 cup finely grated lemon zest

• Kosher salt, freshly ground pepper

• 2 tablespoons red wine vinegar

• Kosher salt, freshly ground pepper

• 240ml plain flour

• 60ml vegetable oil

Preheat oven to 163°C. 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.

Combine onion and vinegar in a medium bowl. Let sit 30 minutes; drain. Add chilli, basil, chives, parsley, and lemon zest and toss; season with salt and pepper.

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 475ml , 25–30 minutes. Add vinegar and braised onions; season sauce with salt and pepper.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.