Red Wine Braised Beef

SERVES: 4

Ingredients:

2 tablespoons olive oil

4 garlic cloves, thinly sliced

1 (3- to 3 1/2-pound) boneless beef chuck roast

4 sprigs fresh thyme

1 teaspoon salt

2 sprigs fresh rosemary

½ teaspoon black pepper

2 tablespoons tomato paste

¼ pound sliced pancetta, finely chopped

2 cups Barolo or other full-bodied red wine

1 medium onion, finely chopped

2 cups water

1 medium carrot, finely chopped

A 4- to 5-qt heavy ovenproof pot with lid

2 celery ribs, finely chopped

*Note: shanks or stew meat work well for this recipe

Instructions:

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.

Recipe from Gourmet, January 2007