BRAISED BEEF & CARAMELIZED ONION TART

MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 4 1/2 HOURS

Braised Beef

1/4 cup vegetable oil

1 kg beef shoulder pot roast salt and pepper

2 tbsp unsalted butter

1 onion, chopped

2 carrots, sliced

2 stalks celery, sliced

3 cloves garlic

8 sprigs fresh thyme

2 sprigs fresh rosemary

3 bay leaves

2 cups dry red wine

4 cups veal stock or beef consommé

Caramelized Onions

2 tbsp vegetable oil

3 tbsp unsalted butter

5 onions, thinly sliced

1 cup red wine vinegar

2 tbsp granulated sugar

Assembly

1 pre-baked 9-inch tart shell 3 tbsp grainy mustard

1/2 cup asiago cheese shavings chopped fresh oregano

Braised Beef Preheat oven to 300°F. In Dutch oven, heat oil over high heat. Sear beef for 3 to 4 minutes per side; season with salt and pepper. Transfer roast to plate. Reduce heat and add butter to Dutch oven. Add onion, carrots, celery, garlic, thyme, rosemary and bay leaves and cook, stirring occasionally, for 4 to 5 minutes. Deglaze Dutch oven with red wine and let simmer until liquid is reduced by about half, about 5 minutes. Increase heat to high, pour in stock and bring to boil. Place roast in Dutch oven, cover and transfer to oven; bake for 3 hours.

Caramelized Onions In large skillet, heat the oil and butter over medium heat. Add onions and cook, stirring occasionally, until onions are caramelized, 20 to 25 minutes. Stir in vinegar and sugar; let reduce until liquid has evaporated and onions are completely dry, about 10 minutes. Season with salt and pepper; set aside.

Assembly Remove Dutch oven from oven and increase heat to 400°F. Transfer roast to large bowl. Shred roast, removing large fatty pieces and bones. Stir in Caramelized Onions and grainy mustard; season with salt and pepper.

Scrape shredded beef into tart shell. Cover with cheese shavings and bake until warmed through and cheese is melted, 7 to 10 minutes. Sprinkle with chopped fresh oregano.

PER SERVING about 995 cal, 71 g pro, 56 g total fat

(18 g sat. fat), 52 g carb (6 g dietary fibre, 17 g sugar),

205 mg chol, 1,150 mg sodium, 8 mg iron.