Beef Braised in Barolo

Ingredients

• 6 1/2 to 7-pound boneless beef roast
• chuck or bottom round
• trimmed of fat
• 2 teaspoons coarse sea salt or kosher salt
• or to taste
• 1/2 cup extra-virgin olive oil
• 3 medium onions (1 1/4 pounds total)
• peeled and quartered
• 5 big carrots (about 2/3 pound)
• peeled and cut in 2-inch wedges
• 6 big celery stalks (2/3 pound total)
• cut in 2-inch chunks
• 8 plump garlic cloves
• peeled
• 3 branches fresh rosemary with lots of needles
• 8 large fresh sage leaves
• 1/2 teaspoon freshly grated nutmeg
• 1 1/4 teaspoons whole black peppercorns
• 1 1/4 ounces dried porcini slices (about 1 1/4 cups
• loosely packed)

Instructions

1. 1

   Heat the oven, with a rack in the center, to 250°F.

2. 2

   Season all surfaces of the roast with 1 teaspoon salt.

3. 3

   Pour the olive oil into the big pan, and set over medium-high heat.

4. 4

   Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over.

5. 5

   Remove to a platter.

6. 6

   Still over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan.

7. 7

   Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together.

8. 8

   Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.

9. 9

   Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom.

10. 10

    Pour in the three bottles of wine and any meat juices that collected on the platter.

11. 11

    The roast should be at least half submerged—add beef stock as needed.

12. 12

    Cover the pot, and heat until the wine is steaming but not boiling.

13. 13

    Uncover the pan, and place it in the oven.

14. 14

    After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid.

15. 15

    Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork-tender.