Braised Beef with Red Onion Gremolata

Ingredients

• 5 pounds beef chuck boneless
• 1  fresno chile red with seeds, finely chopped
• 2 cups cooking wine dry red
• 1 cup flour all-purpose
• 0.3 cup basil fresh chopped
• 0.3 cup chives fresh chopped
• 0.3 cup flat-leaf parsley fresh chopped
• 2  garlic cloves crushed
• 8 servings kosher salt freshly ground
• 0.3 cup lemon zest finely grated
• 4 cups chicken broth low-sodium
• 0.3 cup olive oil 
• 2 large onions sliced
• 0.3 small onion red finely chopped
• 2 tablespoons red wine vinegar 
• 0.3 cup sugar 
• 1 bunch thyme leaves 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan
• cutting board
• kitchen twine

Directions

1. Preheat oven to 325°F. Tie roastwith kitchen twine at 1" intervals; seasonwith salt and pepper.
2. Heat oil in a large ovenproof pot overmedium-high heat. Cook onions, stirringoccasionally, until soft, 10–15 minutes.
3. Addwine, vinegar, and sugar. Bring to a boil,reduce heat, and simmer until reduced byhalf, 10–12 minutes.
4. Add garlic and brothand return to a simmer; add roast and thyme.Cover and braise in oven, turning roast occasionally,until roast is tender, 2 1/2–3 hours.
5. Transfer roast to a large baking dish andstrain braising liquid over. Cover and chillonions. Cover roast at least 12 hours.
6. DO AHEAD: Roast can be braised 2 daysahead. Keep chilled.
7. Combine onion and vinegar ina medium bowl.
8. Let sit 30 minutes; drain.
9. Add chile, basil, chives, parsley, and lemonzest and toss; season with salt and pepper.
10. Scrape fat from beef; discard.
11. Transfer beef to a cutting board. Bringsolidified braising liquid to a boil in a largesaucepan. Reduce heat and simmer, stirringoccasionally, until reduced to 2 cups,25–30 minutes.
12. Add vinegar and braisedonions; season sauce with salt and pepper.
13. Place flour in a shallow bowl.
14. Removetwine from roast and slice into eight 1–1 1/2"pieces; season with salt and pepper.
15. Heat oilin a large nonstick skillet over medium heat.Working in batches, dredge meat in flourand cook until browned and crisp, about4 minutes per side. Arrange on a platter anddrizzle with sauce; top with gremolata.