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Red Wine Brasato with Glazed Root Vegetables

See full recipe on: Bon Appetit



Ingredients

1 750-ml bottle hearty red wine (such as cabernet sauvignon, zinfandel, or syrah)
3 tablespoons olive oil
2 3-pound beef chuck pot roasts
1 large onion, chopped
1 large carrot, peeled, coarsely chopped
1 large celery stalk, chopped
3 garlic cloves, peeled, smashed
1 heaping tablespoon tomato paste
1 14-ounce can beef broth
2 large sprigs fresh sage
2 large sprigs fresh parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
2 tablespoons butter
1 tablespoon olive oil
1 1-pound celery root (celeriac), peeled, cut into 1-inch cubes
1 pound turnips, peeled, cut into 1-inch cubes
1 pound carrots, peeled, cut into 1-inch cubes
2 teaspoons sugar
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley

Nutrition 6 servings

Per Serving % Daily Value
Calories 954
Fat 38g 59%
Carbs 32g 10%
Protein 100g 201%
Fiber 8g 34%
Cholesterol 300mg 100%
Sodium 805mg 33%
     
Fat
Carbs
Protein

Preparation






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