It's What's for Dinner. I'm Not Kidding.

I've been hiding away in the far reaches of Wisconsin this week. Let me tell you, it's a breath of fresh air. Literally.

The weather's been great. Slowly slipping from summer to fall. The leaves are changing, it seems, with every second that passes.

What I really want to tell you about, though, is what I'm having for dinner. It's amazing and one of the many reasons I love coming home. Where else can you eat like this?




These are reasons I know I'm from Minnesota:
1) 3, 2 lb. pieces of cow being cooked before 1pm
2) I like lakes

So that's all I can come up with at the moment, but it counts for something.

Here's the recipe (a.k.a. The Fate of the Cow):

This Epicurious.com recipe:
WINE-BRAISED CHUCK ROAST WITH ONIONS
has been sent to you from Peggy Weber

Peggy Weber wants you to know: The reviews have a lot of suggested changes: carrots, red wine, etc. Dad and I used more onions than called for but otherwise stuck to the recipe when we did it at the lake. I may use red wine this weekend because that's what is opened!

You can view the complete recipe online.

WINE-BRAISED CHUCK ROAST WITH ONIONS
4 lb boneless beef chuck roast
2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons vegetable oil
2 lb onions (4 to 6 medium), halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
1 1/2 cups dry white wine
1 cup water

Accompaniment: 1/2 lb egg noodles, boiled until al dente
Garnish: chopped fresh flat-leaf parsley
Put oven rack in middle position and preheat oven to 325°F.

Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.

Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.

Let beef stand, uncovered, in onion sauce about 30 minutes.

If reserving some meat for beef salad, cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup onion sauce. Cool completely, uncovered, then chill in an airtight container.

While shredded beef cools, preheat oven to 350°F and transfer remaining beef to a cutting board and cut into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.

Cooks' note:
Beef can be braised, sliced, and shredded, then returned separately to sauce 5 days ahead. Cool completely, uncovered, then chill, covered. Reheat sliced beef and onion sauce in pot, covered, or an ovenproof serving dish covered with foil in a 350°F oven about 30 minutes.

Yummy! There goes my weeks of vegetarianism. I'm more of a post-modern veggie anyway. This all fits in the scheme of things, I suppose...It all tastes good!