Citrus and Fennel Braised

Name: Citrus and Fennel Braised
Yield: 4 to 6 servings
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

By Heidi Julavits

Published November 4, 2006

Total Time: About 5 hours, plus overnight refrigeration
Rating: (0)
Comments: Read comments

Featured in: Mystery Meat

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:Serves 4 to 6

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

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.