Braised Chuck

(makes 6 to 8 servings)

  • 3 lbs.  Beef Chuck, Trimmed
  • Seasoned Salt and Ground Black Pepper
  • 1/3 cup  All-purpose Flour
  • 2 tbsp. Vegetable Oil
  • 2 Ribs Celery, Chopped
  • 2 Large Carrots, Chopped
  • 1 Medium Onion, Chopped
  • 1 tbsp.  Finely Chopped Garlic
  • 2 Bay Leaves
  • 2 Sage Leaves, Chopped
  • 6 oz.  Red Wine
  • 2 cups  Beef Stock
  • 8 oz.  Bonewerks Culinarte Demi Glace de Veau Classic

SEASON chuck with salt and black pepper; sprinkle generously with flour.

HEAT oil in large skillet. Add meat to sear; transfer to a roaster pan and set aside. In same skillet add celery, carrots, onion, garlic, bay leaves and sage. Cook, stirring occasionally, until caramelized or brown. Stir in wine; reduce by half. Add stock and Bonewerks Culinarte Demi Glace de Veau Classic. Pour over meat in roaster pan and cover. Place in a 375 degree oven for approximately 2 hours or until fork tender.

REMOVE meat from pan and strain sauce into a saucepan; remove bay leaves. Run vegetables through a food mill and return to sauce. Simmer over low-medium heat until desired consistency. Transfer meat to a serving plate and ladle some sauce on top; serve remaining sauce on the side.

**Note:  For gluten free omit flour.

**Can also use Bonewerks Culinarte Demi Glace de Veau Elite if preferred.