This first appeared in the May, 2010 edition of the Left Hand Valley Courier in my "What's Cooking" column.
When I saw that Michael Symon had a cookbook out, I was pretty excited. Although he’s an Iron Chef, to me he seemed like the kind of guy who would make homestyle dishes. When I saw the Italian braised beef recipe was his mother’s, I had to give it a try.
An ingredient in Symon’s beef recipe is his grandmother’s tomato sauce, but that was too long to include in the newspaper column, so I suggested using a favorite tomato-based pasta sauce or even really good canned crushed tomatoes.
When I made this, I went all the way and used Symon’s sauce which simmers for 8 hours. It was definitely worth a try, and I ended up with enough to freeze after using what I needed for the beef.
Italian Braised Beef With Root Vegetables
Adapted from “Michael Symon’s Live to Cook” by Michael Symon
When I made this recipe, I added more carrots and bought a large celery root. One carrot to three pounds of beef wasn’t quite enough vegetation for me.
3-pound rump roast
Freshly ground pepper
3 tablespoons olive oil
1 carrot, peeled and cut into 1-inch chunks
1 onion, coarsely chopped
1 small celery root, peeled and cut into 1-inch chunks
4 garlic cloves, minced
1 cup red wine
2 bay leaves
Preheat the oven to 300 degrees and season the meat liberally with salt and pepper. Season it as much as a day in advance, if you like. Take the meat out of the fridge 30 minutes before you cook.