Beef Braised in Red Wine
By July 17, 2012Published:
- Yield: 4 Servings
- Prep: 40 mins
- Cook: 3 hrs 0 min
- Ready In: 3 hrs 40 mins
From Gourmet, January 2007.
- 2 tablespoons Olive Oil
- 3-3 1/2 lbboneless beef chuck roast Note: shanks or stew meat will work as well
- 1 teaspoon Salt
- 1/2 teaspoon ground black pepper
- 1/4 lb pancetta finely sliced
- 1 medium or 2 small onions finely chopped
- 1 medium or two small carrots finely chopped
- 2 stalks celery finely chopped
- 4 cloves garlic thinly sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh Rosemary
- 2 tablespoons tomato paste
- 2 cups red wine full bodied is best
- 2 cups water
- Put oven rack in middle position and preheat oven to 325°F. Heat oil in pot over moderately high heat until hot but not smoking. Meanwhile, pat meat dry and sprinkle with salt and pepper.
- Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes.
- Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 ½ to 3 hours.
- Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into ½-inch-thick slices and return to sauce.