Ingredients
For the Meat
- 2 kg beef (whole cut)
- Salt to taste
- Peppercorns to taste
- 1 tablespoon chopped parsley
- 2 tablespoons extra virgin olive oil
For the Marinade
- 2 onions
- 3 carrots
- 2 celery stalks
- Bay leaves
- Black peppercorns
- 1 bottle Brunello di Montalcino (or full-bodied red wine)
Instructions
Prepare the Marinade
Clean and slice the onions and carrots, and dice the celery.
Place the meat in a large dish and cover with the wine, vegetables, bay leaves, and peppercorns.
Cover and marinate in the refrigerator for 24 hours.
Prepare the Meat
Remove the meat from the marinade, drain, and pat dry.
Strain the marinade liquid and keep both the liquid and vegetables aside.
Brown the Meat
Heat the extra virgin olive oil in a large ovenproof pot.
Sear the meat on all sides until browned.
Cook the Roast
Add the reserved vegetables and pour in the filtered marinade liquid.
Season with salt and freshly ground pepper.
Bring to a simmer, then cover and transfer to a preheated oven at 180°C (356°F).
Cook for about 2 hours and 30 minutes, until the meat is tender.
Serve
Remove the meat from the pot and let it rest briefly.
Slice and place on a serving dish.
Spoon over the sauce and garnish with chopped parsley.
Serve hot with your favorite side dishes.