Braised Pot Roast with Burrata
This recipe was inspired by Heather Christo’s Braised Greek Pot Roast and Spaghetti. I eliminated the pasta but serve over pasta or rice if you so desire. The finished product picture doesn’t do justice to how tender and richly flavored the beef becomes after stewing in the tomatoes and red wine for a few hours.
I also added one of my favorite cheeses to this dish.
Are you accustomed to the wonders of burrata yet? I had my first taste a couple of years ago at a fancy work lunch and I was hooked.
Burrata is an Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a soft texture. If you cut the burrata in half, everyone can spoon on as much cheese as they’d like. Other ways to use bur rata: Tomato, Peach, Corn, and Burrata Salad and Heirloom Tomato and Burrata Salad.
What to buy (serves 2-3):
- 3 tablespoons olive oil
- 2 pounds beef loin tri tip, cut into bite size pieces
- salt and pepper
- ¼ cup olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 3 dried bay leaves
- 28 ounces crushed tomatoes
- 1 cup red wine
- salt and pepper
- 1 ball of burrata cheese, cut in half for serving
What to do:
- melt 2 tablespoons olive oil in a large heavy pot over medium heat
- salt and pepper the meat generously, you can do this before or after your cut it into pieces
- coat the meat lightly with flour and shake off the excess
- sear the meat about 2 minutes per side
- remove the meat from pot and set aside
- add the ¼ cup of olive oil, garlic and the onions to the skillet and cook until translucent
- transfer the meat back to the large heavy pot
- add the tomatoes and red wine
- simmer covered on lowest heat for 3-4 hours or until meat is falling apart
- remove from the heat and let sit about 15 minutes with the top off
- serve with burrata cheese