-
1
In a large, shallow glass or ceramic dish, combine the grapes, garlic cloves, parsley, bay leaves, rosemary, olive oil, salt and chile.
-
2
Add the flatiron roast, turning to coat with the marinade.
-
3
Cover with plastic wrap and refrigerate overnight, turning a few times.
-
4
Preheat the oven to 325.
-
5
Remove the beef from the marinade and pat dry with paper towels.
-
6
Strain the marinade through a food mill and reserve.
-
7
Set a medium flameproof roasting pan over moderately high heat.
-
8
Add 2 tablespoons of olive oil and heat until shimmering.
-
9
Add the beef and cook over moderately high heat, turning once, until browned, about 10 minutes; transfer to a plate.
-
10
Add the remaining 2 tablespoons of olive oil to the roasting pan along with the onion, garlic, carrots, celery and orange-zest strips.
-
11
Cook over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes.
-
12
Add the red wine, bring to a boil and cook over moderately high heat until reduced by one-third, about 5 minutes.
-
13
Add the stock and bring to a boil.
-
14
Stir in the reserved marinade.
-
15
Add the beef and cover with foil.
-
16
Transfer the roasting pan to the oven and braise the meat for about 2 1/2 hours, turning once halfway through, until very tender.
-
17
Transfer the beef to a carving board and thickly slice across the grain.
-
18
Arrange the beef on a platter.
-
19
Skim any fat from the braising liquid; spoon the liquid over the meat with some of the vegetables and serve.
