Even the most economical of cuts can be tantalizing when it's slowly cooked to tenderness and warmed by the sunny seasonings of southern France. Serve with mashed parsnips and green beans. Reheat any leftovers in the sauce the next day.
- Portion size 8 servings
Ingredients
Gremolata:
Method
In Dutch oven, heat oil over medium high heat; brown beef all over, turning with wooden spoons, about 7 minutes. Transfer to plate. Drain all fat from pan; reduce heat to medium. Add 1 tbsp (15 mL) water, onions, garlic, thyme and, rosemary; cook stirring often, for 5 minutes, or until softened.
Whisk flour with 1/4 cup (50 mL) of the beef stock; add to pan along with remaining stock, orange rind strip and juice, tomato paste, bay leaves, salt and pepper. Return roast to pan; cover and cook over low heat or in 325°F (160°C) oven, turning every 30 minutes, for about 2-1/2 hours or until tender. Transfer roast to cutting board; tent with foil and let stand for 10 minutes before slicing. Discard bay leaves and orange rind from sauce. Skim off fat.
Gremolata: Meanwhile, toss together parsley, orange rind and garlic. Sprinkle over meat slices. Serve with sauce.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 288 mg
- Protein 37 g
- Calories 325.0
- Total fat 15 g
- Cholesterol 85 mg
- Total carbohydrate 9 g
%RDI
- Iron 26.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 13.0
