Serves: 4
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 5 # Boneless Beef, Chuck Roast, trimmed and patted dry
- Kosher Salt & Ground Black Pepper
- 2 T Grapeseed or Other Neutral Oil
- 1 Lg Yellow Onion, chopped
- 10 Med Garlic Cloves, peeled
- 2 T Tomato Paste
- ½ C Packed Dark Brown Sugar
- 2 ea Cinnamon Sticks
- 1 T Whole Allspice
- 2 t Whole Black Peppercorns
- 1 t Whole Cloves
- 1 C Dry Red Wine
- ¼ C Worcestershire Sauce
- 1 C Pitted Prunes, roughly chopped
- 1 T Cornstarch
- 3 T Red Wine Vinegar
Instructions
- Heat the oven to 300°F with a rack in the lower-middle position.
- Using kitchen twine, tie the roast at 2-inch intervals.
- Season all over with salt and pepper.
- In a large Dutch oven over medium-high, heat the oil until shimmering.
- Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until well browned, 5-7 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the tomato paste and cook, stirring constantly, until it begins to brown, about 2 minutes.
- Stir in the sugar, cinnamon, allspice, peppercorns and cloves.
- Pour in the wine, bring to a simmer and cook until thick and syrupy, 3-5 minutes.
- Stir in the Worcestershire sauce and prunes.
- Place the roast in the pot, then turn to coat with the liquid.
- Cover, place in the oven and cook until a paring knife inserted into the thickest part meets no resistance, 3 1/2 to 4 hours.
- Transfer the roast to a shallow baking dish and tent with foil.
- Let rest for 30 minutes.
- Meanwhile, set a fine-mesh strainer over a medium bowl.
- Pour the contents of the pot into the strainer and press on the solids to extract as much liquid and pulp as possible, scraping the underside to collect the pulp.
- Discard the solids. Let the liquid settle for about 5 minutes (you should have about 1 ½ Cups), then skim off the fat.
- Return the defatted liquid with pulp to the Dutch oven and bring to a simmer over medium.
- In a small bowl, stir together 3 Tablespoons water and the cornstarch.
- Whisk into the simmering liquid and cook, stirring constantly, until lightly thickened, about 2 minutes.
- Stir in the vinegar. Taste and season with salt & pepper.
- Transfer the roast to a cutting board. Remove and discard the twine.
- Cut the meat against the grain into ½-inch slices and transfer to a platter.
- Pour about 1 Cup of the sauce over the meat.
- Serve with the remaining sauce on the side.