Imagine a round of beef sitting in two bottles of rich Barolo wine, roasting away in your oven, its aromas seducing you no matter where you walk in the house… this is pleasure land. That beef, when it’s done, will be fork tender, almost melting into a sauce that looks like red velvet.
To say we bayed at the moon when we ate it is only slightly exaggeratory. We did keel over when we made and devoured this in the studio, and drank glasses of Barolo.
This isn’t a hard recipe; you brown the outside of the meat a little to bring out its flavor, then submerge it halfway in the wine. It’s wildly good.
Ingredients
5 pound boneless beef-roast (flat-iron, chuck, or bottom round), trimmed of fat
2 teaspoons kosher salt plus more to taste
1/3 cup extra virgin olive oil
2 medium onions 1 pound total, quartered
3 carrots large, peeled and cut into 2-inch chunks
4 stalks celery cut into 2-inch chunks
6 cloves garlic plump, crushed and peeled
2 sprigs rosemary fresh
6 sage leaves large, fresh
1/4 teaspoon nutmeg freshly grated
1 teaspoon black peppercorns
1 cup porcini mushrooms dried, loosely packed, rinsed
2 bottles Barolo wine 750 milliliters each
2 cups beef stock or as needed (see note below)
black pepper freshly ground
Servings:
6 or more
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