Beef braised in Barolo
INGREDIENTS
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5-pound boneless beef roast, flat iron, chuck, or bottom round, trimmed of fat
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2 teaspoons coarse sea salt or kosher salt, or to taste
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A cup extra- virgin olive oil
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2 medium onions (1 pound total), peeled and quartered
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3 medium carrots (1/2 pound total), peeled and cut into 2- inch wedges
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4 medium stalks celery (1/2 pound total), cut into 2-inch chunks
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6 plump cloves garlic, peeled
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2 branches fresh rosemary with lots of needles
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6 large fresh sage leaves
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1/4 teaspoon freshly grated nutmeg
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1 teaspoon whole black peppercorns
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1 ounce dried porcini slices (about 1 cup, loosely packed)
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2 bottles Barolo (750 ml each), or as needed
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2 cups beef stock, or as needed
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