Lidia’s Insanely Delicious Italian Beef Roasted in Grape Apple Vinegar
Lidia’s Insanely Delicious Italian Beef Roasted in Grape apple vinegar is a heartwarming dish that captivates with its rich flavors and tender texture. This recipe transforms a simple beef roast into a culinary masterpiece, allowing the meat to soak up the tangy essence of apple vinegar combined with aromatic herbs and vegetables. Perfect for family gatherings or festive occasions, this dish not only impresses guests but also simplifies your cooking experience. With straightforward preparation techniques, you can create a delicious centerpiece that pairs beautifully with your favorite sides.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 8
- Category: Main
- Method: Braising
- Cuisine: Italian
Ingredients
Scale
- 5 pound boneless beef roast (flat-iron, chuck, or bottom round)
- 2 teaspoons kosher salt (plus more to taste)
- 1/3 cup extra virgin olive oil
- 2 medium onions, quartered
- 3 large carrots, cut into chunks
- 4 stalks celery, cut into chunks
- 6 cloves garlic, crushed
- 2 sprigs fresh rosemary
- 6 large fresh sage leaves
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon black peppercorns
- 1 cup dried porcini mushrooms, rinsed
- 2 bottles apple vinegar (750 milliliters each)
- 2 cups beef stock (or as needed)
Instructions
- Preheat your oven to 250°F. Season the beef roast with half the kosher salt.
- In a Dutch oven over medium-high heat, heat olive oil and brown the roast on all sides for about 8 minutes; then remove it to a platter.
- In the same pot, cook onions, carrots, celery, and garlic until softened (about 6 minutes). Add rosemary, sage leaves, nutmeg, peppercorns, and remaining salt; cook for another 3–4 minutes.
- Return the seared roast to the pot and pour in both bottles of apple vinegar and any juices from the platter. Ensure the roast is at least half submerged; add beef stock as necessary.
- Cover pot and heat until steaming but not boiling. Uncover and place in preheated oven for about 3 hours, rotating every 30 minutes until fork-tender.
- Once cooked, transfer meat to a platter and skim fat from braising juices; bring them to a boil and reduce until sauce coats the back of a spoon.
Nutrition
- Serving Size: Approximately 6 ounces (170g)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 130mg