Recipes » Beef » Beef In Barolo

Ingredients

• 1 tablespoon good olive oil
• 1/2 cup chopped fresh parsley
• Preparation1 chuck-eye roast , boneless (about 3 1/2 pounds),
• Salt and ground black pepper
• 4 ounces pancetta , cut into 1/4-inch cubes
• 2 medium onions , chopped medium (about 2 cups)
• 2 medium carrots , chopped medium (about 1 cup)
• 2 ribs of celery , chopped medium (1 cup)
• 1 tablespoon tomato paste
• 3 medium cloves of garlic , minced (about 1 tablespoon)
• 1/2 teaspoon sugar
• 1 tablespoon bleached all-purpose flour
• 1 bottle Barolo wine (750 milliliters)
• 14 1/2 ounces diced tomato (1 can), drained
• 1 sprig fresh thyme , plus 1 teaspoon minced leaves
• 1 sprig fresh rosemary
• 10 sprigs fresh parsley

Preparation

1. Adjust oven rack to middle position; heat oven to 300 degrees. Thoroughly pat beef dry with paper towels; sprinkle generously with salt and pepper. Place pancetta in 8-quart heavy-bottomed 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 reserve. Pour off all but 2 tablespoons fat; set Dutch oven over medium-high heat and heat fat until beginning to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes total. Transfer beef to large plate; set aside.

2. 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, sugar, flour, and reserved pancetta; cook, stirring constantly, until combined and fragrant, about 30 seconds. Add wine and tomatoes, scraping bottom of pan with wooden spoon to loosen browned bits; add thyme sprig, rosemary, and parsley. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until dinner fork easily slips in and out of meat, about 3 hours.

3. Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes, then, using wide shallow spoon, skim fat off 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 with spatula 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 to taste with salt and pepper.

4. Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat between warmed bowls or plates; pour about 1/4 cup sauce over and serve immediately.