Sunday lunches are something of a tradition in Western culture. A meaty main, rich sauces, plenty of veg and starches and you're on your way to a winning afternoon with friends and family. This said, it's important not to grow stale! Try sprucing up old favourites by taking a fresh approach and using different ingredients. Below is the recipe for a delectable beef roast with Gremolata.
Ingredients
Beef Roast
- Five pounds boneless beef chuck roast
- Two large onions, sliced
- Two cups dry red wine
- Half a cup of red wine vinegar
- Quarter cup of sugar
- Two cloves garlic crushed
- Four cups low-sodium chicken broth
- One liberal bunch of thyme
- Salt and freshly ground black pepper
- A quarter cup of olive oil
Gremolata
- Quarter small red onion, finely chopped
- Quarter cup chopped fresh green chives
- Quarter cup chopped fresh flat-leaf parsley
- Quarter cup of grated lemon zest
- Salt and freshly ground black pepper
- Two tablespoons red wine vinegar
- One red jalapeno or bird's eye chili, finely chopped
- Quarter cup chopped fresh basil
Assembly
Two tablespoons red wine vinegar
Salt and freshly ground black pepper
One cup all-purpose flour
Quarter cup vegetable oil
Preparation
Beef Roast
Preheat your oven to 325 degrees Celsius. Tie the roast with kitchen twine at 1 inch intervals. Season liberally with salt and pepper.
Heat up the olive oil in a large ovenproof pot over a medium to high heat. Cook in the onions until they are soft (approximately ten to fifteen minutes). Add the wine, vinegar, and sugar to the pot, and bring to a boil. Reduce the heat so that it simmers until reduced by half (approximately ten to fifteen minutes). Add the garlic to the broth and allow it to simmer again; add the roast and thyme. Cover and braise in oven, turning roast occasionally, until roast is tender, approximately two to three hours in total.
Transfer the roast to a large baking dish and strain the braising liquid over the roast. Cover and chill onions. Cover and chill the roast for at around twelve hours.
Gremolata
Mix the onions and vinegar in a large bowl. Let it sit for thirty minutes or so. After this drain, add the chives, parsley, chili, basil, and lemon zest and toss well.
Once you have completed these steps, assemble the dish to your liking. The Gremolata should be used as a relish styled topping for the roast. This dish is great for all seasons, and is sure to be a hit at your next function or as a main dish for a Sunday Lunch with the family. For more tips, ideas and for general catering services contact Mustard Seed Caterers today!
