Braised Chuck Roast With Balsamic Vinegar, Figs And Port Recipe
- 1 x Chuck roast, (4-lb.) Salt Freshly grnd black pepper
- 1/2 c. All-purpose flour
- 1 Tbsp. Extra virgin olive oil
- 1 sm Onion, diced
- 3 x Gloves garlic, minced
- 1/2 lb Dry Mission figs, halved lengthwise
- 1/2 c. Red wine
- 1/2 c. Port
- 2 c. Veal or possibly chicken stock
- 1 Tbsp. Minced fresh thyme
- Preheat the oven to 350 degrees.
- Season the roast with salt and pepper.
- Put the flour on a large plate and dredge the meat in the flour.
- 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.
- Add in the roast and brown each side well, 3 to 4 min.
- Add in the onion and garlic and saute/fry till fragrant, about 1 minute.
- Add in the figs, red wine, and Port and cook over high heat till reduced by half.
- Add in the stock and bring to a boil.
- Add in the thyme, cover the roasting pan with a lid, and place in the oven.
- Cook till tender, about 1 hour.
- Remove the pan from the oven and place the roast on a cutting board, reserving the braising liquid in the pan for the sauce.
- Slice the roast against the grain, cutting 1/4-inch-thick pcs, and put the slices on a serving plate.
- Season the sauce in the pan to taste with salt and pepper.
- 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.
- 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)