Beef Braised In Teroldego Wine

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6-7
• 3 -3 1/2 lbs boneless beef chuck roast
• 1 teaspoon anise seed
• 4 juniper berries
• 1 bay leaf
• 2 cups red wine, preferably teroldego rotaliano
• salt
• fresh ground black pepper
• 2 tablespoons unbleached all-purpose flour
• 2 tablespoons extra virgin olive oil
• 3 ounces unsmoked bacon, chopped
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery ribs, finely chopped
• 4 cups vegetable broth
• 1/2 cup water
• 1 1/2 tablespoons tomato paste

Recipe

• place meat, anise seeds, juniper berries and bay leaf in a large bowl; pour wine over the top. marinate, refrigerated, turning occasionally, for at least 1 hour or overnight.
• remove meat from marinade; pat dry and season with salt and pepper. dust with flour. strain marinade into a bowl through a fine mesh sieve; discard solids.
• heat oil in a wide 4- to 5-quart pot over medium-high heat until hot but not smoking. brown meat on all sides, about 10 minutes total, reducing heat if necessary to prevent scorching. transfer meat to a plate and drain excess oil from pot.
• return pot to medium-high heat. add unsmoked bacon, onion, carrot and celery. cook, stirring frequently, until vegetables are softened and golden brown, about 5 minutes. add reserved marinade, bring to a boil and cook until reduced by about half, about 5 minutes. stir in vegetable broth, water and tomato paste. bring to a simmer, then return meat and any accumulated juices to pot. reduce heat to low and cook, covered, until meat is very tender, about 3 hours.
• transfer meat to a cutting board, cover with foil and let rest for 15 minutes, then cut across the grain into ½-inch pieces.
• purée half of sauce, then return to pot. return meat to sauce. gently reheat before serving.
• note: beef improves in flavor if made 3 days ahead. cool completely in sauce, uncovered, then chill in sauce, covered. reheat, covered, in a preheated 350° oven until hot, 25 to 30 minutes, then slice meat.