iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Amaranth "Risotto" With Mushrooms

Ingredients:
1 ounce dried porcini mushrooms (about 1 cup)
2 cups boiling water plus 2 1/2 cups cold water
6 tablespoons unsalted butter
2 tablespoons olive oil
1 large yellow onion, finely chopped (about 1 1/2 cups)
2 cups amaranth
1 1/2 teaspoons salt, or to taste
3 garlic cloves, finely chopped
1 pound sliced mushrooms (white, baby bella, cremini, or a mixture)
1 tablespoon soy sauce
3 tablespoons sherry (any type from dry to cream)
Freshly ground black pepper to taste
1 teaspoon chopped fresh thyme
or to taste

Instructions:
Put the dried porcini mushrooms in a heatproof bowl and pour the 2 cups of boiling water over them. Let the porcini mushrooms soak until tender, 10 to 15 minutes, then lift them from the liquid and squeeze any excess liquid into the bowl. Finely chop the porcini mushrooms. Reserve the porcini mushrooms and the liquid separately.
In a heavy 4-quart pot over moderately low heat, warm 1 tablespoon butter and 1 tablespoon oil. Add the onion and cook, covered and stirring occasionally, until tender and lightly golden, 10 to 15 minutes.
Add the amaranth and stir to coat it with the butter and oil. Slowly add the reserved porcini mushroom soaking liquid, leaving any grit at the bottom of the bowl. Add the 2 1/2 cups cold water, cover the pot, and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid, then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in 1 teaspoon salt, or to taste. Remove the pot from the heat and let the amaranth stand, covered, 5 to 10 minutes.
While the amaranth is simmering, in a 12-inch heavy skillet over moderate heat, melt 1 tablespoon of the remaining butter with the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 30 seconds. Add the reserved porcini mushrooms, along with the fresh sliced mushrooms, the remaining 1/2 teaspoon salt, and the soy sauce and sauté until the mushrooms are softened and juicy, 8 to 10 minutes. Add the sherry and continue to sauté until the mushrooms are tender, about 2 minutes. Season with salt and freshly ground black pepper.
Remove the pan from the heat then stir in the thyme. Cut the remaining 4 tablespoons butter into small pieces, add it to the pan, and stir until melted. Spoon the amaranth onto plates or into soup bowls and top with the mushroom mixture.
Barley, Cauliflower, and Herbs with Burrata

Ingredients:
1/2 cup pearl, hulled, or hull-less barley
Kosher salt
1/4 cup fine fresh breadcrumbs
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cups whole milk
1 cup finely chopped cauliflower
1 small shallot, finely chopped
1/2 cup finely chopped celery hearts, plus 1/4 cup finely chopped leaves
1/4 cup finely chopped fresh flat-leaf parsley, plus 1/4 cup finely chopped fresh flat-leaf parsley stems
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Champagne vinegar or white wine vinegar
8 ounces burrata or fresh mozzarella, torn
1 tablespoon crème fraîche
Coarsely ground black pepper

Instructions:
Preheat oven to 350°F. Cook barley in a large pot of boiling salted water until tender, 15–20 minutes for pearl, 35–40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet; let cool.
Meanwhile, toss breadcrumbs with 1 tablespoon oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10–12 minutes; let cool.
Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well. Discard milk.
Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.
Mix burrata and crème fraîche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.
DO AHEAD: Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.
Dark Chocolate Waffles

Ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, separated
2 cups buttermilk
1/2 cup olive oil
1 teaspoon vanilla extract
6 ounces bittersweet chocolate (at least 70% cacao), finely chopped
Nonstick vegetable oil spray
1 Unsalted butter
1 pure maple syrup

Instructions:
Preheat oven to 250°F. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
Serve waffles with butter and syrup.
DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.
Endive Salad with Toasted Walnuts and Breadcrumbs

Ingredients:
1/2 cup raw walnuts
1 cup coarsely torn fresh breadcrumbs
6 tablespoons olive oil, divided
Kosher salt
4 anchovy fillets packed in oil, drained, finely chopped
1 garlic clove, finely grated
2 tablespoons red wine vinegar
Freshly ground black pepper
2 ounces Taleggio cheese, cut into 1/2" pieces (about 1/4 cup)
2 ounces Pecorino duro or Parmesan, broken into 1/2" pieces (about 1/4 cup)
4 endives, sliced crosswise 1" thick
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 tablespoon white wine vinegar or white balsamic vinegar

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool.
Toss breadcrumbs with 2 tablespoons oil on a clean rimmed baking sheet; season with salt. Bake, tossing once, until golden brown and crisp, 12–15 minutes; let cool.
Mix anchovies, garlic, red wine vinegar, and remaining 4 tablespoons oil in a medium bowl just to combine; season with salt and pepper. Add toasted walnuts, breadcrumbs, Taleggio, and Pecorino and toss to combine.
Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.
Divide walnut mixture among plates and top with endive salad.
DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill. Walnuts and breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.
Drop-Biscuit Pear and Dried Cherry Cobbler

Ingredients:
6 medium Bosc pears (about 3 pounds), peeled, cored, cut into 1/2" pieces
1 cup dried tart cherries
2/3 cup (packed) light brown sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
Pinch of ground cloves
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup plus 2 tablespoons sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
Vanilla ice cream (for serving)

Instructions:
Preheat oven to 400°F. Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl. Transfer to a 13x9" baking dish.
Whisk flour, baking powder, salt, and 3/4 cup sugar in a medium bowl. Rub in butter with your fingers until a coarse meal forms. Gradually mix in 1/3 cup hot water until a soft wet dough forms (a few lumps are okay). Drop clumps of dough over filling; sprinkle with remaining 2 tablespoons sugar.
Bake until filling is bubbling and top is golden brown and cooked through, 40–45 minutes; let cool. Serve with ice cream.
Fennel-Crusted Pork Chops with Potatoes and Shallots

Ingredients:
1 1/2 tablespoons fennel seeds
2 garlic cloves, finely grated
1 teaspoon hot smoked Spanish paprika
3 tablespoons vegetable oil, divided
2 1"-thick bone-in pork loin chops (about 1 1/4 pounds total)
Kosher salt, freshly ground pepper
1 pound small Yukon Gold potatoes, quartered
2 large shallots, cut into quarters with some root attached
1/2 cup fresh flat-leaf parsley leaves
2 teaspoons red wine vinegar

Instructions:
Preheat oven to 450°F. Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes. Let cool.
Combine fennel seeds, garlic, paprika, and 2 tablespoons oil in a small bowl. Season pork with salt and pepper and place in a resealable plastic bag. Add spice mixture; seal bag and turn to coat. Let sit at least 30 minutes.
Heat remaining 1 tablespoon oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Cook pork chops until golden brown on 1 side, about 4 minutes; turn. Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan drippings. Cook, tossing potatoes and shallots occasionally, until pork is golden brown on second side, about 4 minutes.
Transfer to oven and roast until potatoes are tender and an instant-read thermometer inserted into thickest part of chops registers 135°F, 10–15 minutes. (If potatoes need more time, transfer chops to a plate and continue to roast potatoes until tender; transfer chops back to skillet when potatoes are done.) Remove skillet from oven and mix in parsley and vinegar. Let pork chops rest 5 minutes in skillet.
Transfer chops to a cutting board; cut meat from bones and slice against the grain. Serve with potatoes, shallots, and any pan juices.
DO AHEAD: Pork chops can be marinated 1 day ahead. Keep chilled.
Thai Beef Stew with Lemongrass and Noodles

Ingredients:
4 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced
4 garlic cloves, chopped
4 kaffir lime leaves, chopped
2 tablespoons chopped peeled ginger
2 red Thai chiles, with seeds, sliced
3 pounds boneless beef chuck, cut into 2" pieces
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
2 whole star anise pods
1 cinnamon stick
1/2 cup reduced-sodium soy sauce
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1/4 cup (packed) light brown sugar
1 cup unsweetened coconut flakes
4 medium shallots, quartered
1 pound carrots, peeled, cut into 2" lengths, halved if large
4 scallions, cut into 1" lengths, plus more for serving
8 ounces wide rice noodles
Lime wedges (for serving)

Instructions:
Process lemongrass, garlic, kaffir lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.
Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10–15 minutes; transfer to a plate.
Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5–8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2–3 hours.
Meanwhile, preheat oven to 350°F. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.
Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35–45 minutes. Mix in scallions (they should wilt slightly).
Meanwhile, cook noodles according to package directions.
Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions. Serve with lime wedges.
DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.
Spiced Sweet Potato and Roasted Broccoli Toasts

Ingredients:
1 large sweet potato (about 12 ounces), peeled, cut into 1" pieces
1 red Thai chile (optional), halved, some seeds removed
1/2 cup fresh orange juice
Kosher salt, freshly ground pepper
1 large head broccoli, stem removed, cut into large florets
8 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 3/4"-thick slices crusty bread
2 tablespoons chopped raw pistachios
1 tablespoon (or more) fresh lemon juice
1 tablespoon chopped fresh basil, divided
1 tablespoon chopped fresh mint, divided
Flaky sea salt (such as Maldon)

Instructions:
Combine sweet potato, chile (if using) orange juice, and 1 cup water in a small saucepan; season with salt and pepper. Bring to a boil, reduce heat, and simmer until sweet potato is very soft and liquid has evaporated, 20–25 minutes. Remove from heat and mash. Let cool slightly.
DO AHEAD: Sweet potato mash can be made 3 days ahead. Cover and chill.
Preheat oven to 425°F. Toss broccoli and 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, 15–20 minutes. Let cool, then coarsely chop.
Meanwhile, brush both sides of bread with 2 tablespoons oil total and toast on a baking sheet until golden brown, 6–8 minutes.
Toss broccoli, nuts, lemon juice, half of basil and mint, and remaining 4 tablespoons oil in a large bowl; season with salt and pepper.
Spread toasts with sweet potato, top with broccoli mixture and remaining basil and mint, and sprinkle with sea salt. Cut into pieces.
Dried Chile Salsa

Ingredients:
1 1/2 ounces dried chiles de árbol, 1 1/2 ounces ancho chiles, 1 medium white onion, chopped, 4 garlic cloves, peeled, 1 tablespoon kosher salt, 1/3 cup distilled white vinegar

Instructions:
Toast chiles in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes. Let cool slightly, then remove stems and seeds. Place chiles, onion, garlic, salt, and 1 1/2 cups water in a medium saucepan. Bring to a boil. Reduce heat and simmer until very soft, 15–20 minutes. Purée chile mixture in a blender until smooth. Strain into a medium bowl and mix in vinegar.
DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.
Grapefruit and White Beets with Yogurt and Tarragon

Ingredients:
3 tablespoons pine nuts
4 medium white or Chioggia (candy-stripe) beets (about 1 pound)
1 tablespoon olive oil
Kosher salt
2 tablespoons white wine vinegar
2 white grapefruits
3/4 cup plain Greek yogurt
1/4 cup fresh tarragon leaves

Instructions:
Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes; let cool.
Increase oven heat to 400°F. Place beets on a sheet of parchment paper set on top of a sheet of foil; rub beets with oil and season with salt. Close up parchment and foil around beets. Place packet on a baking sheet and roast beets until tender, 40–50 minutes. Unwrap beets and let cool.
Peel beets and thinly slice into rounds. Toss beets and vinegar in a medium bowl; season with salt and let stand 15 minutes.
Meanwhile, finely grate 1/2 teaspoon zest from 1 grapefruit and set aside. Using a sharp, small knife, cut all peel and white pith from both grapefruits; discard. Thinly slice grapefruit into rounds.
Place yogurt in a small bowl; season with salt and mix well. Spoon onto plates. Top yogurt with beets and sliced grapefruit, then tarragon, toasted pine nuts, and reserved grapefruit zest.
DO AHEAD: Beets can be roasted 2 days ahead; let cool. Cover and chill. Pine nuts can be toasted 1 day ahead; store airtight at room temperature.
Pickled Vegetable Salad with Nori Vinaigrette

Ingredients:
6 radishes, trimmed, thinly sliced
2 large carrots, peeled, julienned
1/2 medium red onion, thinly sliced
1/2 English hothouse cucumber, thinly sliced
2 tablespoons sugar
1 tablespoon kosher salt
1 1/4 cups unseasoned rice vinegar, divided
2 toasted nori sheets
1/4 cup vegetable oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (sweet Japanese rice wine)
5 ounces tender lettuces (such as Bibb
butter
and mâche; about 6 cups)

Instructions:
Place radishes, carrots, onion, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 cup vinegar, and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.
Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.
DO AHEAD: Nori vinaigrette can be made 3 days ahead; cover and chill. Vegetables can be pickled 1 day ahead; keep chilled.
Celery-Spiked Guacamole with Chiles

Ingredients:
4 avocados, chopped, 1 celery stalk, finely chopped, 2 serrano chiles, seeds removed if desired, finely chopped, 2 garlic cloves, finely grated, 3 tablespoons fresh lime juice, 1/4 small red onion, chopped, divided, 1/2 cup chopped fresh cilantro, plus leaves for serving, Kosher salt

Instructions:
Mash avocados, celery, chiles, garlic, lime juice, 1/2 of onion, and 1/2 cup chopped cilantro in a medium bowl to desired consistency; season with salt. Top guacamole with remaining onion and cilantro leaves.
Nacho Vidal

Ingredients:
2 limes, halved
3/4 cup apple cider vinegar
3/4 cup sugar
2 tablespoons honey
1 1/2 teaspoon crushed red pepper flakes
2 cups tequila blanco
1 1/2 cups Campari
3/4 cup fresh lemon juice
3/4 cup fresh lime juice
8 lime wedges (for serving)

Instructions:
Bring all ingredients to a boil in a medium saucepan. Reduce heat; simmer until slightly reduced, 8–10 minutes. Let cool, then strain into a jar. Cover and chill.
Combine tequila, Campari, lemon juice, lime juice, and shrub in a large pitcher.
Place 1 1/2 cups tequila mixture in a cocktail shaker; fill with ice. Shake until frosty, about 30 seconds. Divide between 2 rocks glasses filled with ice; garnish each with a lime wedge. Repeat 3 more times.
DO AHEAD: Tequila mixture can be made 6 hours ahead. Cover and chill.
Chocolate-on-Chocolate Tart with Maple Almonds

Ingredients:
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
3/4 teaspoon kosher salt
1 1/4 cups all-purpose flour, plus more for rolling
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg yolk
1/2 cup raw almonds
1/2 cup maple sugar or (packed) brown sugar
1 tablespoon pure maple syrup
1/4 teaspoons kosher salt
10 ounces bittersweet chocolate (at least 70% cacao), chopped
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 1/2 cups heavy cream
3 tablespoons honey
1/2 teaspoon kosher salt
A 9"-diameter tart pan with removable bottom

Instructions:
Pulse cocoa powder, sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. Beat egg yolk and 3 tablespoons ice water in a small bowl; add to flour mixture and pulse until dough just comes together. Form into a 3/4"-thick disk, wrap tightly in plastic, and chill until firm, at least 2 hours.
Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 12" round. Transfer to tart pan; lift up edges and let dough slump down into pan, then gently press into edge of pan. Trim dough, leaving about a 1" overhang. Fold in overhang; press to adhere. Prick bottom with a fork. Chill in freezer 15 minutes.
Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang. Fill with pie weights or dried beans. Place on a rimmed baking sheet and bake until crust is dry around the edges, about 30 minutes.
Remove parchment and weights and bake until crust is firm and looks dry all over, 5–10 minutes longer. Transfer pan to a wire rack and let crust cool.
DO AHEAD: Dough can be made 2 days ahead; keep chilled. Crust can be baked 1 day ahead; store tightly wrapped at room temperature.
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, stirring occasionally, until slightly darkened, 6–8 minutes. Let cool.
Bring almonds, maple sugar, maple syrup, salt, and 1/4 cup water to a boil in a medium saucepan. Reduce heat and cook, stirring often, until mixture turns mahogany, about 5 minutes.
Remove pot from heat and stir vigorously until almonds are coated with crystallized sugar (they will look sandy). Spread out on a parchment-lined baking sheet; let cool, then coarsely chop.
DO AHEAD: Nuts can be candied 2 weeks ahead. Store airtight at room temperature.
Combine chocolate and butter in a large heatproof bowl. Bring cream, honey, and salt to a boil in a small saucepan, whisking to dissolve honey. Pour cream mixture over chocolate mixture; let stand 2 minutes. Whisk until chocolate is melted and mixture is smooth. Pour filling into crust and chill until set, at least 4 hours.
Top tart with maple almonds just before serving.
DO AHEAD: Tart can be made 2 days ahead; cover and keep chilled. Bring to room temperature before serving.
Shaved Kohlrabi with Apple and Hazelnuts

Ingredients:
1/2 cup blanched hazelnuts
2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline
1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar or white balsamic vinegar
Kosher salt
1/2 cup torn fresh mint leaves, plus more for serving
1 tablespoon extra-virgin olive oil
2 ounces Pecorino di Fossa or Parmesan
shaved (about 1/4 cup)

Instructions:
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.
Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.
DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.
Braised Beef with Red Onion Gremolata

Ingredients:
5 pounds boneless beef chuck roast, Kosher salt, freshly ground pepper, 1/4 cup olive oil, 2 large onions, sliced, 2 cups dry red wine, 1/2 cup red wine vinegar, 1/4 cup sugar, 2 garlic cloves, crushed, 4 cups low-sodium chicken broth, 1 bunch thyme, 1/4 small red onion, finely chopped, 2 tablespoons red wine vinegar, 1 red jalapeño or Fresno chile, with seeds, finely chopped, 1/4 cup chopped fresh basil, 1/4 cup chopped fresh chives, 1/4 cup chopped fresh flat-leaf parsley, 1/4 cup finely grated lemon zest, Kosher salt, freshly ground pepper, 2 tablespoons red wine vinegar, Kosher salt, freshly ground pepper, 1 cup all-purpose flour, 1/4 cup vegetable oil

Instructions:
Preheat oven to 325°F. Tie roast with kitchen twine at 1" intervals; season with salt and pepper.
Heat oil in a large ovenproof pot over medium-high heat. Cook onions, stirring occasionally, until soft, 10–15 minutes. Add wine, vinegar, and sugar. Bring to a boil, reduce heat, and simmer until reduced by half, 10–12 minutes. Add garlic and broth and return to a simmer; add roast and thyme. Cover and braise in oven, turning roast occasionally, until roast is tender, 2 1/2–3 hours.
Transfer roast to a large baking dish and strain braising liquid over. Cover and chill onions. Cover roast at least 12 hours.
DO AHEAD: Roast can be braised 2 days ahead. Keep chilled.
Combine onion and vinegar in a medium bowl. Let sit 30 minutes; drain. Add chile, basil, chives, parsley, and lemon zest and toss; season with salt and pepper.
Scrape fat from beef; discard. Transfer beef to a cutting board. Bring solidified braising liquid to a boil in a large saucepan. Reduce heat and simmer, stirring occasionally, until reduced to 2 cups, 25–30 minutes. Add vinegar and braised onions; season sauce with salt and pepper.
Place flour in a shallow bowl. Remove twine from roast and slice into eight 1–1 1/2" pieces; season with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Working in batches, dredge meat in flour and cook until browned and crisp, about 4 minutes per side. Arrange on a platter and drizzle with sauce; top with gremolata.