Receta Braised Chuck Roast With Balsamic Vinegar, Figs And Port

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Raciónes: 6

Ingredientes

Cost per serving $2.49 view details
  • 1 x Chuck roast, (4-lb.) Salt Freshly grnd black pepper
  • 1/2 c. All-purpose flour
  • 1 Tbsp. Extra virgin olive oil
  • 1 sm Onion, diced
  • 3 x Gloves garlic, minced
  • 1/2 lb Dry Mission figs, halved lengthwise
  • 1/2 c. Red wine
  • 1/2 c. Port
  • 2 c. Veal or possibly chicken stock
  • 1 Tbsp. Minced fresh thyme

Direcciones

  1. Preheat the oven to 350 degrees. Season the roast with salt and pepper. Put the flour on a large plate and dredge the meat in the flour. Place the oil in a roasting pan and heat it in the oven or possibly on a burner over high heat till the oil is smoking warm. Add in the roast and brown each side well, 3 to 4 min. Add in the onion and garlic and saute/fry till fragrant, about 1 minute. Add in the figs, red wine, and Port and cook over high heat till reduced by half. Add in the stock and bring to a boil. Add in the thyme, cover the roasting pan with a lid, and place in the oven. Cook till tender, about 1 hour.
  2. Remove the pan from the oven and place the roast on a cutting board, reserving the braising liquid in the pan for the sauce. Slice the roast against the grain, cutting 1/4-inch-thick pcs, and put the slices on a serving plate. Season the sauce in the pan to taste with salt and pepper. If the sauce is thin, place the pan on a burner over high heat and reduce till thick sufficient to coat the back of a spoon.
  3. Ladle sauce over the sliced meat and serve warm.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 118g
Recipe makes 6 servings
Calories 177  
Calories from Fat 39 22%
Total Fat 4.33g 5%
Saturated Fat 0.95g 4%
Trans Fat 0.0g  
Cholesterol 46mg 15%
Sodium 51mg 2%
Potassium 256mg 7%
Total Carbs 12.2g 3%
Dietary Fiber 0.5g 2%
Sugars 2.12g 1%
Protein 12.78g 20%
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