Active Time
30 MIN
Total Time
3 HR 30 MIN
Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 325°. In a skillet, heat the oil. Season the roast with salt and pepper and sear on all sides over moderately high heat; transfer to a roasting pan.

Step 2    

Add the wine to the skillet and boil for about 3 minutes, scraping up the browned bits. Add the wine, broth and water to the roasting pan and bring to a boil. Add the onion, garlic, carrots, fennel and bay leaf. Cover and braise in the oven until the fennel is tender, about 1 hour; transfer the fennel to a baking dish and cover.

Step 3    

Return the roast to the oven; cook until the roast is tender and an instant-read thermometer inserted in the thickest part registers 180°, about 1 hour longer.

Step 4    

Discard the onion and bay leaf. Transfer the roast and carrots to the baking dish with the fennel. Cover and keep warm in the oven. Strain the cooking liquid into a saucepan, pressing to mash the garlic. Boil until reduced to 11/2 cups, about 25 minutes. Season with salt and pepper.

Step 5    

Transfer the roast to a carving board and remove the strings. Cut into 4 thick slices and transfer to plates with the carrots and fennel. Pass the sauce at the table.

Suggested Pairing

Barbera.

You May Like

Aggregate Rating value: 4

Review Count: 5082

Worst Rating: 0

Best Rating: 5