Slow Simmered Red Wine Cross Rib

Simmered low and slow for a tender and tasty stew-like classic!

Ingredients:

1/2 lb boneless beef cross rib steak

2 tbsps simple vinaigrette (or 1 tb olive oil and 1 tb vinegar)

2 tbsps olive oil

salt and pepper to taste

1 large onion, chopped

3 medium carrots, sliced

1 head of garlic, cut crosswise

1 tbsp tomato paste

1 cup canned diced tomatoes

1 cup red wine

1 cup beef broth

1 tsp celery seed

1 tsp thyme

1 bay leaf

1 cup chopped kale

Pour the vinaigrette over the beef and marinate in the fridge for 6 hours or overnight. Then discard the marinade and salt and pepper the steak. Heat olive oil in a large skillet and brown beef on both sides. Remove to a plate.

Add onions and carrots to the pot, only adding more olive oil if needed. Cook until the onions soften. 

Add the tomato paste, canned tomatoes, red wine, broth, celery seed, thyme and bay leaf. Bring to a boil. Nestle the garlic in the sauce and return the meat to the pan, then reduce heat and simmer covered for 1 hour.

After 1 hour add the chopped kale, check to see if it needs any more salt and pepper, then continue simmering for another 1 hour.

Remove the beef to a cutting board and slice.

Then return it to simmer an extra 30 minutes. If juices have reduced enough, cover for these last 30 minutes of cooking.

Delicious over mashed potatoes!

Serves 4