Ingredients for Beef Braised In Teroldego Wine
- 2 lbs boneless beef chuck roast
- 1 tsp anise seeds
- 1 tsp juniper berries
- 2 bay leaves
- 2 cups bold Italian red wine
- salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup unbleached all-purpose flour
- 2 tbsp extra virgin olive oil
- 4 slices unsmoked bacon
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1/2 cup water
- 2 tbsp tomato paste
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How to Make Beef Braised In Teroldego Wine
- In a large bowl, combine 2 lbs beef chuck roast, 1 tsp anise seeds, 1 tsp juniper berries, and 2 bay leaves.
- Pour 2 cups bold Italian red wine over the meat.
- Marinate in the refrigerator for at least 1 hour, or preferably overnight, turning occasionally.
- Remove the beef from the marinade and pat it dry with paper towels.
- Season generously with salt and freshly ground black pepper.
- Lightly dust the beef with 1/4 cup all-purpose flour.
- Strain the marinade through a fine-mesh sieve into a bowl, discarding the solids.
- Heat 2 tbsp olive oil in a wide 4- to 5-quart pot over medium-high heat until hot but not smoking.
- Brown the beef on all sides, about 10 minutes total. Reduce heat if necessary to prevent scorching.
- Transfer the browned beef to a plate and set aside. Drain excess oil from the pot.
- Return the pot to medium-high heat. Add 4 slices unsmoked bacon, 1 large onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped).
- Cook, stirring frequently, until the vegetables are softened and golden brown, about 5 minutes.
- Add the reserved marinade to the pot and bring to a boil. Cook until reduced by about half, about 5 minutes.
- Stir in 1 cup beef broth, 1/2 cup water, and 2 tbsp tomato paste.
- Bring to a simmer, then return the beef and any accumulated juices to the pot.
- Reduce heat to low, cover, and cook until the beef is very tender, about 3 hours.
- 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.
- Puree half of the sauce using an immersion blender or in a regular blender. Return the pureed sauce to the pot.
- Return the beef to the sauce.
- Gently reheat before serving.
- 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.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
103g
Carbs
2g
