Braised Chuck Roast With Balsamic Vinegar, Figs And Port Recipe

  1. Preheat the oven to 350 degrees.
  2. Season the roast with salt and pepper.
  3. Put the flour on a large plate and dredge the meat in the flour.
  4. Place the oil in a roasting pan and heat it in the oven or possibly on a burner over high heat till the oil is smoking warm.
  5. Add in the roast and brown each side well, 3 to 4 min.
  6. Add in the onion and garlic and saute/fry till fragrant, about 1 minute.
  7. Add in the figs, red wine, and Port and cook over high heat till reduced by half.
  8. Add in the stock and bring to a boil.
  9. Add in the thyme, cover the roasting pan with a lid, and place in the oven.
  10. Cook till tender, about 1 hour.
  11. Remove the pan from the oven and place the roast on a cutting board, reserving the braising liquid in the pan for the sauce.
  12. Slice the roast against the grain, cutting 1/4-inch-thick pcs, and put the slices on a serving plate.
  13. Season the sauce in the pan to taste with salt and pepper.
  14. If the sauce is thin, place the pan on a burner over high heat and reduce till thick sufficient to coat the back of a spoon.
  15. Ladle sauce over the sliced meat and serve warm.

roast, allpurpose, extra virgin olive oil, onion, garlic, mission figs, red wine, chicken, thyme

Taken from cookeatshare.com/recipes/braised-chuck-roast-with-balsamic-vinegar-figs-and-port-90498 (may not work)

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