Ingredients
- 1 kg beef (chuck or similar cut)
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 garlic clove
- 2 bay leaves
- 2 cloves
- 1 sprig rosemary
- 1 bottle red wine
- 50 g butter
- Extra virgin olive oil
- Black peppercorns
- Salt to taste
Instructions
Marinate the Meat
Place the beef in a large container.
Add chopped carrots, celery, onion, garlic, rosemary, bay leaves, cloves, and peppercorns.
Pour in the red wine until the meat is completely covered.
Cover and refrigerate for at least 10–12 hours.
Prepare the Meat
Remove the beef from the marinade and pat it dry.
Set the marinade aside.
Brown the Meat
In a large saucepan, heat butter and a drizzle of extra virgin olive oil.
Add the beef and brown it on all sides.
Slow Cook
Pour in the reserved marinade with all the vegetables and herbs.
Cook on low heat for about 2 hours, turning occasionally.
Season with salt and pepper halfway through cooking.
Finish the Dish
Once cooked, slice the beef.
Blend or strain the cooking liquid and reduce it on the heat until thickened.
Serve the sliced beef topped with the rich wine sauce.
Serving Suggestion
This dish pairs perfectly with a full-bodied red wine such as Brunello di Montalcino.