Beef Braised with Red Wine and Tomatoes (Carne Guisada com Vinho Tinto e Tomate)

 

 

Serves  8

         Here is another recipe for the 7-bone chuck roast.  Compare with the oven one and see which you might like the most.  This stovetop pot roast is a big family favorite of Jennie Dirusso.   Passed down from family members in Portugal to her father.  As Jennie says “This dish is so DELICOUS! YOU CAN’T IMAGINE THE AROMA AS IT’S COOKING”.    I have it adapted here where you can use an enameled Dutch Oven.  

5        pounds 7 bone chuck roast or beef brisket

4 to 5 cloves of garlic, peeled and sliced in slivers

1        tablespoon coarse salt or to taste

1        teaspoon freshly ground black pepper or to taste

1        medium onion, peeled, and thickly sliced

2        bay leaves

1        teaspoon marjoram

1        generous tablespoon sweet paprika

Red wine as needed such as the Portuguese Charamba or other medium-bodied red

3        cups peeled, crushed tomatoes or tomato puree

4 to 5 red bliss potatoes, peeled and quartered

4 to 5 carrots, peeled and cut into large chunks

1        cup coarsely cubed yellow rutabaga or white turnip (optional)

½       pound fresh green beans, tips removed, cut in half

 

  1. On your work surface, use a paring knife and cut deep slashes into the beef brisket on all sides.  Take the garlic slivers and stick one into each hole. Season the meat with salt and pepper. Place the roast into the pot.
  2. Toss the onions over the top followed by the bay leaves, marjoram or oregano and paprika.  Pour just enough of medium bodied red wine to come up to  ¼  of the side of the roast or brisket.. Cover and marinate several hours or overnight in the refrigerator, turning every hour or so. If you marinate overnight, turn it over once again before you hit the sack and then again when you get up, continuing until you are ready to cook.
  3. Add the crushed tomatoes or tomato puree over the top. Cover and place over medium-high heat.  Bring to a boil.  Reduce the heat to medium-low and simmer slowly over low for 2 hours.
  4. When the meat is nearly fork tender, add the potatoes, carrots, turnip and simmer for 15 minutes or until nearly done, then add the green beans.  Continue cooking for 10 to 12 minutes more or until the green beans are tender. Close the heat and let the pot roast rest for 15 minutes.  Slice the meat and place on a serving platter surrounded with the vegetables.  Transfer the gravy to a serving container.

FYI:  Any leftovers from a meal of braised beef can be finely chopped or ground and used as a filling for almofadas (puff pastry pillows), potato balls, meat croquettes and other such starters.

 

 

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