Hey guys. I hope you all welcomed this new week with nothing but positivity and I also hope you had an epic weekend. Today’s recipe is rather long to prepare but I really think the end product will all be work it! Its a lovely and classic way to make your beef and I absolutely know you will enjoy it!
1 (2 pound) beef chuck roast
1 onion, cut into 8 pieces layers separated
2 large carrots, cut into 2cm pieces
2 ribs celery cut into 2cm pieces
10 whole black peppercorns
1 clove garlic crushed
1 cinnamon stick
1 sprig rosemary
2 bay leaves
1 (750 milliliter) bottle Barolo (dry Italian) red wine
3 tablespoons olive oil,
1 teaspoon salt
Cook Time : 2 h 46 m
Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot.
Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator.
Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels.
Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium.
Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours.
Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes.
Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve