Place the beef chuck or shoulder roast in a large bowl. Add the roughly chopped large onion, carrots, celery, garlic, bay leaves, cloves, cinnamon stick, and black peppercorns, then pour over the Barolo wine (or another quality Nebbiolo). Cover with plastic wrap and marinate in the refrigerator overnight.
12:00:00
2
Remove the meat and pat dry
Remove the meat from the marinade and pat it thoroughly dry with paper towels. Separate the marinade liquid from the vegetables and set both aside.
3
Sear the meat
Heat the extra-virgin olive oil and butter in a heavy-bottomed pot. Season the meat with salt and sear it on all sides over high heat until well browned.
10:00
4
Sauté the vegetables
Remove the meat and sauté the marinade vegetables in the same pot over medium heat.
8:00
5
Add the wine and braise
Return the meat to the pot and pour in the reserved marinade wine. Cover with a lid and braise over very low heat. Turn the meat every 30 minutes.
3:00:00
6
Make the sauce
Remove the meat and let it rest covered in aluminium foil. Blend the braising juices and vegetables into a purée with a blender, and strain if necessary. Adjust seasoning with salt.
7
Finish and serve
Slice the meat, spoon the purée sauce generously over the top, and serve. Accompany with polenta or mashed potatoes.
📷 cooked