Ingredients
- 2 tablespoons fennel seed
- 3 bay leaves
- 1 orange, sliced
- 8 cloves garlic, roughly chopped
- 6 sprigs savory
- 1 stick cinnamon
- ½ cup olive oil
- 1 5-pound beef eye-of-round
- 7 large Spanish onions, sliced
- 1 28-ounce can tomatoes, tomatoes crushed by hand and juice reserved
- 1 bottle dry red wine
- 1 bottle dry white wine
- Kosher salt and freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
1713 calories; 78 grams fat; 23 grams saturated fat; 41 grams monounsaturated fat; 5 grams polyunsaturated fat; 50 grams carbohydrates; 11 grams dietary fiber; 23 grams sugars; 128 grams protein; 396 milligrams cholesterol; 571 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4 to 6
Preparation
- Two days before serving, in a large, nonreactive container, combine the fennel seed, bay leaves, orange, garlic, savory, cinnamon and 2 tablespoons olive oil. Add the meat and rub to coat. Cover and refrigerate overnight.
- Wipe the marinade ingredients from the meat and reserve along with any liquid. In a braising pan fitted with a lid, heat the remaining olive oil over medium heat. Sear the meat well on all sides. Transfer to a plate. Add the onions and sauté until they begin to caramelize, 10 to 15 minutes. Stir in the reserved marinade ingredients and simmer for another 2 to 3 minutes. Add the tomatoes and their juice and cook over high heat until reduced by half, about 20 minutes.
- Preheat oven to 300 degrees. Add the wines to the pan and bring to a boil. Simmer for 5 minutes. Return the meat to the pan, cover snugly with foil, then cover the pan with a tight-fitting lid. Braise, undisturbed, for 3 hours, or until a fork slides through the meat with little or no resistance. If necessary, continue to cook until tender, checking every 10 minutes.
- Transfer the meat to a platter. Pass the braising liquids and solids through a food mill and return them to the pan. Season to taste with salt and pepper. Add the meat to the pan and let cool. Cover and refrigerate overnight.
- Preheat oven to 300 degrees. Reheat the pan, 30 to 45 minutes, until heated through. To serve, thinly slice using a very sharp knife. Spoon some of the braising liquid over the top. If desired, serve with creamy polenta or mashed potatoes.
Dining and Cooking