Brasato Al Barolo

1. 1

   *Put Oven rack in middle position and preheat oven to 325 F.

2. 2

   *Heat oil in pot over moderately high heat until hot but not smoking.

3. 3

   *Meanwhile, pat meat dry and sprinkle with salt and pepper.

4. 4

   *Brown meat in hot oil on all sides, about 10 minutes total.(If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork or tongs.

5. 5

   *Add pancetta to oil in pot and saute over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and saute, stirring occasionally, until vegetables are soften and turn golden, about 10-12 minutes. Add garlic, thyme, and rosemary and saute, stirring until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is fork tender, 2 1/2 - 3 hours.

6. 6

   *Transfer meat to cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across grain into 1/2 inch-thick slices and return to sauce.

* Per serving · 4 servings · Values may vary.