Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Italian Beef Roast




ITALIAN BEEF ROAST
Magiano's Little Italy Recipe

Roast:
2 lbs beef chuck roast
1/2 tablespoon salt and pepper
1 tablespoon olive oil
1 cup roughly cut Spanish onion
1/2 cup roughly cut carrot
1/2 cup roughly cut celery
1/2 teaspoon tomato paste
3/4 cup red wine,
4 3/4 cups chicken stock
1 sprig fresh rosemary
1 sprig fresh sage
1 sprig fresh thyme
1 slice smoked bacon
1 1/2 cups beef stock


Herb Marinade: (use 2 tablespoons)
1/2 cup olive oil
1/4 cup finely chopped fresh rosemary leaf
1/4 cup finely chopped fresh thyme leave
1/4 cup finely chopped fresh sage leaf
1/4 cup finely chopped garlic
1 tablespoon whole black peppercorn, freshly ground


To prepare the herb marinade: Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.

To prepare roast: When ready to prepare meat, season roast with herb marinade, salt and pepper. Brown on all sides on olive oil in heavy, oven-safe braising pan.Remove meat from pan and set aside.To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes. Add wine, bring to boil, then cook to reduce by half. Return meat to pan. Add chicken stock, herbs and bacon and return to boil.Transfer to 325 degree oven and cook, uncovered, until meat is tender, 3 to 3 1/2 hours.When meat is done, remove from oven and let rest at least 20 minutes. Remove meat from pan and set aside. Strain liquid into saucepan. Skim grease off top, removing as much fat as possible from braising liquid. Add beef stock. Bring to boil. Remove from heat and set aside.


Vegetables:
1/8 cup olive oil
3 medium russet potatoes, skins on, quartered
2 large carrots, split lengthwise, cut into 2-inch pieces
3 medium Spanish onions, quartered with root intact
3 celery ribs, cut in 2 1/2-inch pieces
8 large mushrooms, left whole
1 medium fennel bulb, cut into about 8 lengthwise slices
salt and pepper

To prepare vegetables: Preheat oven to 375 degrees. In very large oven-proof saute pan, heat oil over medium-high heat. Add vegetables and saute until browned, turning frequently. Season with salt and pepper.Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Add them to the oven in the last hour of cook time for the roast.

To serve:  Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired.

Notes:
Use any leftover beef to make sandwiches.  See side bar for recipes.

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