Beef Braised In Barolo

Ingredients

1 (3-1⁄2-pound) boneless beef chuck-eye roast, pulled apart at seams and trimmed
4 ounces pancetta, cut into 1⁄4-inch cubes
2 onions, chopped
2 carrots, chopped
2 celery ribs, chopped
1 tablespoon tomato paste
3 garlic cloves, minced
1 tablespoon all-purpose flour
1⁄2 teaspoon sugar
1 (750-ml) bottle Barolo wine
1 (14.5-ounce) can diced tomatoes, drained
10 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh thyme, plus 1 teaspoon minced

Instructions

Adjust oven rack to middle position; heat oven to 300 degrees. Pat beef dry with paper towels, season with salt and pepper and tie both pieces together with kitchen twine. Place pancetta in 8-quart Dutch oven; cook over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate and set aside. Pour off all but 2 tablespoons fat; set Dutch oven over medium-high heat and heat until beginning to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes. Transfer beef to large plate and set aside.
Reduce heat to medium, add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add garlic, flour, sugar, and reserved pancetta; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, scraping bottom of pan to loosen browned bits; add parsley, rosemary, and thyme sprigs. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of aluminum foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until fork slips easily in and out of meat, about 3 hours.
Transfer beef to carving board; tent with foil to keep warm. Let braising liquid settle, about 5 minutes; using large spoon, skim fat from surface. Add minced thyme, bring liquid to boil over high heat, and cook, whisking vigorously to help vegetables break down, until mixture is thickened and reduced to about 3-1⁄2 cups, about 18 minutes. Strain liquid through large fine-mesh strainer, pressing on solids to extract as much liquid as possible; you should have 1-1⁄2 cups strained sauce (if necessary, return strained sauce to Dutch oven and reduce to 1-1⁄2 cups). Discard solids in strainer. Season sauce with salt and pepper to taste.
Remove twine from roasts and discard. Slice meat against grain into 1⁄2-inch-thick slices. Divide meat among warmed bowls or plates; pour about 1⁄4 cup sauce over top and serve immediately.
TO MAKE AHEAD: Follow recipe through step 2. Cool to room temperature, cover, and refrigerate for up to 2 days. To serve, skim fat from surface and gently warm until meat is heated through. Proceed with recipe from step 3.

Beef Braised In Barolo

Ingredients

Instructions

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