Ingredients
- 1 (4-to5-pound) bonless chuch-eye roast, pulled apart into 2 pieces and fat trimmed
- 2 teaspoons kosher salt
- 1 bottle (750 ml) medium-bodied red wine (such as Pinot Noir)
- 10 sprigs fresh parsley plus 2 tablespoons minced leaves
- 2 sprigs fresh thyme
- 2 bay leaves
- Pepper
- 4 slices bacon, preferably thick-cut, cut crosswise into 1/4-inch pieces
- 1 onion, minced (about 1 cup)
- 3 garlic cloves, minced
- 1 tablespoon unbleached all-purpose flour
- 2 cups beef broth
- 4 carrots, peeled and cut on bias into 1 1/2-inch pieces
- 2 cups frozen pearl onions
- 3 tablespoons unsalted butter
- 2 teaspoons sugar
- 1/2 cup water plus 1/4 cup cold water
- 10 ounces white mushrooms, halved if small and quartered if large
- Table salt
- 1 tablespoon powdered unflavored gelatin
Preparation
Step 1
1. Sprinkle the meat with the kosher salt, place on a wire rack set in a rimmed baking sheet, and let sit at room temperature for 1 hour.
2. Meanwhile, bring the wine to a simmer in a large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie the parsley sprigs, thyme sprigs, and bay leaves into a bundle.
3. Pat the beef dry with paper towels and season generously with pepper. Tie three pieces of kitche twine around each piece of meat to keep from falling apart.
4. Adjust an oven rach to the lower-middle position and heat the oven to 300 degrees. Cook the back in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper-lined plate and reserve. Pour off all but 2 tablespoons of the fat; return the Dutch oven to medium-high heat and heat until the fat begins to smoke. Add the beef to the pot and brown on all sides, 8 to 10 minutes total. Transfer the beef to a large plate; set aside.
5. Reduce the heat to medium; add the onion and cook, stirring occasionally, until beginning to soften 2 to 4 minutes. Add the garlic; flour, and reserved bacon; cook, stirring constantly, until fragrant, about 30 seconds. Add the reduced wine, broth, and herb bundle, scraping the botton of the pan with a wooden spoon to loosen any browned bits. Return the roast and any accumulated juices to the pot; increase the heat to high and bring the liquid to a simmer, then place a large sheet of foil over the pot and cover with the lid. Set the pot in the oven and cook, using tongs to turn the beef every hour, until a fork slips easily in and out of the meat, 2 1/2 to 3 hours, adding the carrots after 2 hours.
6. While the meat cooks, bring the pearl onions, butter, sugar, and 1/2 cup water to a boil in a large skillet over medium-high heat. Reduce the heat to medium, cover, and cook until the oions are tender, 5 to 8 minutes. Uncover, return the heat to medium-high, and cook until all the liquid evaporates, 3 to 4 minutes. Add the mushrooms and 1/4 teaspoon table salt; cook, stirring occasionally, until the vegetables are browned and glazed, 8 to 12 minutes. Remove from the heat and set aside. Place the remaining 1/4 cup cold water in a small bowl and sprinkle the gelatin on top.
7. Transfer the beef to a cutting board, tent with foil to keep warm. Allow the braising liquid to settle about 5 minutes; then, using a wide, shallow spoon, skim the fat off the surface. Remove the herb bundle and stir in the onion-mushroom mixture. Bring the liquid to a simmer over medium-high heat and cook until the mixture is slightly thickened and reduced to 3 1/4 cups, 20 to 30 minutes. Season the sauce with salt and pepper to taste. Add the softened gelatin and stir until completely dissolved.
8. Remove the twine from the meat and discard. Using a chef's or carving knife, cut the meat against the grain into 1/4-inch-thick slices. Divide the meat amoung warmed bowls or transfer to a platter; arrange the vegetables around the meat, pour the sauce on top, and sprinkle with the minced parsley.
Serve with boiled potatoes, buttered noodles or steamed rice.