I am a meat and potatoes type girl. This dish doesn’t have spuds in it but it does have meat, nicely browned meat. And brown food is good food! It does call for red wine but if desired you can use red wine vinegar.
- 6 large Garlic Cloves, 3 cloves thin sliced, 3 cloves peeled and pressed
- 3 pound Beef or Bison Roast
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 1 medium Onion, sliced
- 1 cup Red Wine or 1/3 cup Red Wine Vinegar
- 1 1/2 cup Beef Broth
- Sea Salt and Pepper to taste
Hate the EVOO in a cast iron Dutch Oven over medium high heat. Season the meat with salt and pepper to taste. Brown the meat well on all sides. Remove from pot and set aside. Reduce heat to medium and add onions and garlic to pot. Brown the onions and garlic for about 7 minutes. Add meat back to the pot. Add the wine or vinegar and broth. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Turn meat occasionally.
Preheat oven to 300 F.
Place the covered Dutch oven into the oven and roast for an additional 1 1/2 hours. Remove the meat from the pot and set aside, covered with aluminum foil to stay warm. Heat the Dutch Oven on the stove and bring the cooking liquid to a boil. Cook on a high simmer until the liquid is reduced and slightly thickened. Use this as a sauce for the meat and any side veggies, like sautéed green beans or steamed broccoli.