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Categories:
chuck roast matchstick olive oil onion carrots celery stalks bay leaves whole juniper berries porcini mushrooms whole black peppercorns cloves polenta
Viewed: 31 - Published at: 6 years agoIngredients
- 1 3 1/4-pound boneless beef chuck roast (about 2 inches thick), trimmed
- 1/2 cup matchstick-size strips pancetta or bacon
- 1 750-ml bottle dry red wine
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled, cut into 1/2-inch-thick rounds
- 2 celery stalks, cut into 1/2-inch-thick pieces
- 2 bay leaves
- 1 tablespoon whole juniper berries*
- 1/2 ounce dried porcini mushrooms,** rinsed to remove grit
- 1 teaspoon whole black peppercorns
- 2 whole cloves
- Basic Polenta
Method
- Using small sharp knife, cut 1-inch-deep slits all over beef.
- Fill each slit with pancetta strip.
- Place beef in large bowl; pour wine over.
- Cover; chill overnight.
- Drain wine from beef, reserving wine.
- Pat beef dry with paper towels.
- Heat 2 tablespoons oil in heavy large pot over high heat.
- Add beef and cook until brown on both sides, about 10 minutes total.
- Add reserved wine, onion and next 7 ingredients.
- Bring to a boil.
- Reduce heat to medium-low.
- Cover and cook until beef is very tender, turning beef occasionally, about 2 hours and 45 minutes.
- Using tongs, transfer beef to platter.
- Tent beef with foil to keep warm.
- Discard bay leaves from wine mixture in pot.
- Working in batches, coarsely puree wine mixture in blender.
- Return to pot and bring to a simmer.
- Season sauce to taste with salt and pepper.
- Spoon polenta into large bowl.
- Cut beef into 1/2-inch-thick slices.
- Spoon sauce over beef.
- *Available in the spice section of most supermarket nationwide.
- **Available at Italian markets, specialty food stores and many supermarkets.
