 | | Directions |
- Mash together the minced clove of garlic, parsley, lemon zest, 1/2 teaspoon salt and 2 teaspoons olive oil. Make narrow slits, about an inch deep, in the surface of the meat and pack the parsley mixture into the slits. Salt and pepper the meat.
- Heat remaining olive oil in a heavy skillet or Dutch oven and brown the meat on all sides. Remove meat to a plate and add onion, celery and carrot to the pan. Cook 5 minutes, stirring occasionally. Add peeled garlic cloves and cook another minute or two. Add these vegetables to the plate with the meat.
- Add wine to browning pan, raise the heat and boil until reduced by half. Stir in tomato paste. Return vegetables and meat to pan. Cover and adjust heat to maintain a very low simmer. Cook until tender, 2 - 3 hours, checking periodically to add water if liquid level gets too low (should be at least an inch). Turn meat once or twice as it cooks.
- Taste for seasoning, adding salt and pepper as needed. Slice thickly and serve hot, with sauce spooned over. Serve with polenta, noodles, rice or potatoes.
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Prep Time: 30 minutes
Cook Time: 3 hours
Container: Heavy 10" skillet with lid or Dutch oven
Servings: 6
Serving Size: 2 slices
|  | | Ingredients | | - | | 10 cloves garlic, 1 minced, 9 peeled and left whole (use more if desired) |
| - | | 1/4 cup parsley leaves, finely chopped |
| - | | 2 teaspoons lemon zest (zest from 1/2 lemon) |
| - | | 3 tablespoons olive oil, divided |
| - | | 3 1/2 pounds chuck roast |
| - | | 1 large onion, finely chopped |
| - | | 1 celery stalk, finely chopped |
| - | | 1 large carrot, finely chopped |
| - | | 2 cups dry red wine |
| - | | 3 tablespoons tomato paste |
| - | | salt and pepper |
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