Garlicky Oven-Braised Beef Ragu with Red Wine and Tomatoes

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My favorite kind of cooking in winter is a slow braise that  literally cooks itself in the oven and fills the house with an enticing aroma.  This dish is an adaptation of an old Gourmet magazine favorite, using a cheaper cut of beef, a rump roast. Easy to assemble, it yields the most tender and flavorful ragu which can be served over pasta.  Like all braises, this is even better on the second day, a perfect entertaining dish that you can simply reheat.  Be prepared for the compliments to the chef! Continue reading