ANGUS CHUCK ROAST WITH
1 kg Angus chuck
50 ml white wine for cooking
2 bay leaves
2 cloves garlic
1 celery root
1 garlic clove
Oil for cooking
50 g white flour
4 servings of mashed potatoes
4 rosemary sprigs
Salt and pepper
➤ Preparation mode chuck roast with mashed potatoes:
Wash the vegetables and dice them. For the marinade, bring to a boil 1 l of salty water, then remove it from the fire. Add in the boiling water the diced onion, celery, carrots and leek, the crushed garlic, the bay leaves and the pepper and put the lid on the pot. Let cool down and add the white wine.
Bring the beef to the room temperature. Put it in a large container and pour over the chuck the completely cooled marinade, as much as to cover the beef chuck well. Put on the lid and keep the beef in the refrigerator for a minimum of 24 hours.
Once marinated, remove the beef chuck from the refrigerator and leave it to drain. Vegetables can be stored and can be used optionally for a puree sauce.
Heat up the oil in a pan and brown the beef on all sides over a high fire. Then remove the beef from the pan and add in it the flour, mix it well with the remaining oil and pour the marinade. Keep stirring until the liquid begins to boil. Remove the foam if necessary and add the beef roast in the sauce, cover the pan with the lid and let it stew for 90 minutes over a medium fire. Meanwhile add a little from time to time, so that the sauce doesn’t burn.
Beef roast is ready when the beef fibres easily break with a roasting fork or a thin-bladed knife. Then remove the piece of chuck from the pan, season with salt pass the remaining sauce through a sieve. If necessary, remove excess fat and check the consistency of the sauce, which should be slightly viscous. Slice the beef roast on the plate alongside the mashed potatoes or vegetables. Pour some sauce over the beef and decorate with a rosemary sprig.
➤ You can find the Angus chuck in the Frozen Pack (HERE).
➤ Enjoy your meal!