👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (320°F). Pat the beef roast dry and season generously with salt and pepper. Dredge lightly in flour.

   💡 プロのコツ: Ensuring the beef is dry helps create a better sear.
2. 2

   Heat vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until deeply browned.

3. 3

   Remove the beef from the pot and set aside. Add butter to the pot and sauté the thinly sliced onions over medium heat until softened and lightly golden.

4. 4

   Add minced garlic and tomato paste to the onions and cook for another minute until fragrant.

5. 5

   Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine reduce slightly.

6. 6

   Return the beef roast to the pot. Add beef broth, bay leaves, and rosemary. The liquid should come about halfway up the side of the roast.

   💡 プロのコツ: If needed, add a little more broth or water.
7. 7

   Cover the pot tightly and transfer to the preheated oven. Braise for about 2 to 2.5 hours, or until the beef is very tender.

8. 8

   Remove the beef from the pot and let it rest on a cutting board, tented with foil.

9. 9

   While the beef rests, strain the braising liquid into a saucepan, discarding the solids. Skim off any excess fat. If the sauce is too thin, simmer it over medium heat until it reaches your desired consistency. Season with salt and pepper to taste.

   💡 プロのコツ: For a thicker sauce, you can whisk in a slurry of 1 tbsp flour mixed with 2 tbsp water.
10. 10

    Slice the rested beef against the grain. Serve the sliced beef topped generously with the sautéed onions and drizzled with the rich gravy.

    💡 プロのコツ: Traditionally, the onions are fried separately until very crispy and piled on top of the sliced beef.