One of the things I love about braising is that once you have all the initial prepping done you can forget about the rest! Things cook very slowly and flavors abound! Talk about deep, rich flavors that you can create! And very frugal too!
This meal will serve five people easily. If you have left overs, take some to lunch and microwave it! This is one of those meals that tastes amazing the first day and even better the second!
You are going to need:
1- 2.5 lb. chuck roast
5 Bratwurst Italian sausages
4 carrots, peeled and cut into 2-inch pieces
1 medium yellow onion, coarsely chopped
2 green spring onions, white and light green parts chopped
2 large celery stalks, cut into 2 inch pieces
Leaves from the celery stalks, coarsely chopped
4 large garlic cloves, minced
1 14.5-oz. can diced tomatoes
5 sprigs thyme, leaves removed
2 teaspoons dried oregano – preferably Greek oregano
16 Kalamata olives
3 cups red wine
1 cup beef broth
Olive oil
Salt & Pepper
Heat a dutch oven braising pan with a thin coat of olive oil. Season the beef generously with salt and pepper. Brown evenly on all sides. Remove from pan.
Add the sausages to the pot. Brown evenly on all sides. Remove from pot.
Get rid of all but 2 tablespoons of the rendered fat. Add the onions and cook for 4 to 5 minutes, stirring occasionally. Add the garlic, celery and carrots. Cook for an additional 5 minutes, stirring occasionally, until starting to brown.
Add the tomatoes with the liquid, the oregano and the thyme leaves. Mix well and cook for an additional 5 minutes.
Return the beef and sausages to the pan.
Add the Kalamata olives, the wine and the beef broth.
Bring to a boil,cover and simmer for 2 hours. Stir occasionally. Uncover and cook for an extra 40 minutes.
Print the Wine Braised Sausage Recipe Here
Print the Creamy Polenta Recipe Here
