Beef Braised In Teroldego Wine Recipe

Ingredients for Beef Braised In Teroldego Wine

• Boneless Beef Chuck Roast
• Anise Seed
• 1 tsp juniper berries
• 2 bay leaves
• Red Wine
• Salt to taste
• Fresh Ground Black Pepper
• Unbleached All Purpose Flour
• Extra Virgin Olive Oil
• 4 slices unsmoked bacon
• 1 large onion, chopped
• 2 carrots, chopped
• Celery Ribs
• 1 cup beef broth
• 1/2 cup water
• 2 tbsp tomato paste

How to Make Beef Braised In Teroldego Wine

1. In a large bowl, combine 2 lbs beef chuck roast, 1 tsp anise seeds, 1 tsp juniper berries, and 2 bay leaves.
2. Pour 2 cups bold Italian red wine over the meat.
3. Marinate in the refrigerator for at least 1 hour, or preferably overnight, turning occasionally.
4. Remove the beef from the marinade and pat it dry with paper towels.
5. Season generously with salt and freshly ground black pepper.
6. Lightly dust the beef with 1/4 cup all-purpose flour.
7. Strain the marinade through a fine-mesh sieve into a bowl, discarding the solids.
8. Heat 2 tbsp olive oil in a wide 4- to 5-quart pot over medium-high heat until hot but not smoking.
9. Brown the beef on all sides, about 10 minutes total. Reduce heat if necessary to prevent scorching.
10. Transfer the browned beef to a plate and set aside. Drain excess oil from the pot.
11. Return the pot to medium-high heat. Add 4 slices unsmoked bacon, 1 large onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped).
12. Cook, stirring frequently, until the vegetables are softened and golden brown, about 5 minutes.
13. Add the reserved marinade to the pot and bring to a boil. Cook until reduced by about half, about 5 minutes.
14. Stir in 1 cup beef broth, 1/2 cup water, and 2 tbsp tomato paste.
15. Bring to a simmer, then return the beef and any accumulated juices to the pot.
16. Reduce heat to low, cover, and cook until the beef is very tender, about 3 hours.
17. Transfer the beef to a cutting board, cover with foil, and let rest for 15 minutes. Then, cut across the grain into 1/2-inch pieces.
18. Puree half of the sauce using an immersion blender or in a regular blender. Return the pureed sauce to the pot.
19. Return the beef to the sauce.
20. Gently reheat before serving.
21. For make-ahead: Cool the beef completely in the sauce, uncovered, then chill in the sauce, covered. Reheat, covered, in a preheated 350°F (175°C) oven until hot, 25 to 30 minutes, then slice meat.