Beef Braised in Red Wine Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 (3- to 3 1/2-lb) boneless beef chuck roast
1 tsp salt
1/2 tsp black pepper
1/4 lb sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tbsp tomato paste
2 cups barolo or other full-bodied red wine such as ripasso valpolicella, gigondas, or cotes du rhone
2 cups water
accompaniment: creamy polenta

Directions:

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.
Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
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 1/2 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 1/2-inch-thick slices and return to sauce.
Cooks' 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°F oven until hot, 25 to 30 minutes, then slice meat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	932.37 Kcal (3904 kJ)
Calories from fat	573.63 Kcal
		% Daily Value*
Total Fat	63.74g	98%
Cholesterol	288.54mg	96%
Sodium	1425.59mg	59%
Potassium	1585.56mg	34%
Total Carbs	7.97g	3%
Sugars	3.5g	14%
Dietary Fiber	2.12g	8%
Protein	81.78g	164%
Vitamin C	6.5mg	11%
Vitamin A	0.2mg	5%
Iron	8.3mg	46%
Calcium	142.3mg	14%

Amount Per 100 g
Calories	146.06 Kcal (612 kJ)
Calories from fat	89.86 Kcal
		% Daily Value*
Total Fat	9.98g	98%
Cholesterol	45.2mg	96%
Sodium	223.32mg	59%
Potassium	248.38mg	34%
Total Carbs	1.25g	3%
Sugars	0.55g	14%
Dietary Fiber	0.33g	8%
Protein	12.81g	164%
Vitamin C	1mg	11%
Iron	1.3mg	46%
Calcium	22.3mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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