Beef Braised in Red Wine Recipe | Epicurious.com
"Brasato al Barolo There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result...."
INGREDIENTS
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2 tablespoons olive oil
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1 (3- to 3 1/2-pound) boneless beef chuck roast
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 pound sliced pancetta, finely chopped
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1 medium onion, finely chopped
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1 medium carrot, finely chopped
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2 celery ribs, finely chopped
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4 garlic cloves, thinly sliced
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4 (4- to 6-inch) sprigs fresh thyme
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2 (6- to 8-inch) sprigs fresh rosemary
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2 tablespoons tomato paste
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2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
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2 cups water
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Accompaniment: creamy polenta
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