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Categories:
chuck roast matchstick red wine olive oil onion carrots celery bay leaves whole juniper berries porcini mushrooms black peppercorn cloves water salt polenta
Viewed: 4 - Published at: 5 years agoIngredients
- 3 14 lbs boneless beef chuck roast, trimmed (about 2 inches thick)
- 12 cup matchstick-size strips pancetta or 12 cup 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 ribs, cut into 1/2-inch-thick pieces
- 2 bay leaves
- 1 tablespoon whole juniper berries
- 12 ounce dried porcini mushrooms, rinsed to remove grit
- 1 teaspoon whole black peppercorn
- 2 whole cloves
- 8 cups water
- 2 teaspoons salt
- 2 cups polenta (coarse cornmeal)
Method
- Make polenta: Combine 8 cups water and salt in heavy larger saucepan.
- Bring to a boil.
- Gradually add cornmeal, whisking until smooth.
- reduce heat to low.
- Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes.
- 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.
