The Week (US)

Recipe of the week Beef braised in Barolo

-

1 (3½- to 4-lb) boneless beef chuck-eye

roast, pulled apart at seams and trimmed ¼ lb pancetta, cut in ¼-inch cubes 2 onions, chopped

2 carrots, peeled and chopped

2 celery ribs, chopped

3 garlic cloves, minced

1 tbsp tomato paste

1 tbsp all-purpose flour

½ tsp sugar

1 (750-ml) bottle Barolo

1 (14.5-oz) can diced tomatoes, drained 10 sprigs fresh parsley

1 sprig fresh rosemary

1 sprig fresh thyme, plus 1 tsp minced

Set oven rack in middle position. Heat oven to 300. Pat beef dry with paper towels and season with salt and plenty of black pepper. Using three pieces of kitchen twine, tie each piece of beef crosswise to form even roasts.

In a Dutch oven, cook pancetta over medium-low heat until it has browned and fat is rendered, about 8 minutes. Transfer to a bowl. Pour off all but 2 tbsp fat from pot.

Heat fat left in pot over medium-high heat until just smoking. Add roasts and brown well on all sides, about 8 minutes; transfer to plate. Add onions, carrots, and celery to pot; cook over medium heat until softened and lightly browned, 6 to 8 minutes. Stir in garlic, tomato paste, flour, sugar, and pan-

Newspapers in English

Newspapers from United States