Just out of the kitchen

Marsala-Braised Beef with Root Vegetables

This is a braise that rewards patience but asks almost nothing of you technically. Beef chunks go into the pot with onion, carrot, celery, and a braising liquid built on Marsala and bone broth — the beet juice is the quiet move, deepening the color and adding an earthiness that makes the sauce look like it came from a restaurant kitchen. After a couple of hours in a low oven, the beef is soft enough to cut with a spoon, and the braising liquid has reduced into something glossy and deeply savory. The whole thing is simpler than it looks.

2 hr 50 min · Serves 4 · braise