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1
Preheat the oven to 350F/180C.
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2
Rub beef generously with salt and pepper.
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3
Brown on all sides in EVOO in a Dutch Oven or other ovenproof pot for about 15 minutes total time.
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4
Transfer beef to a deep plate or bowl.
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5
Add a bit more olive oil to the pot and fry onions, adding the 1 tsp of salt until they are tender about 5 minutes.
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6
Scrape up all the brown bits the meat left behind while onions are cooking.
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7
Add the garlic and saute 1 minute.
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8
Stir in the wine and boil 1 more minute.
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9
Add the stock and porcinis and return beef to the pot.
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10
Bring the sauce to a boil, cover and put the pot in the oven.
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11
Braise about 3 hours, turning the meat at halftime.
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12
Transfer the roast to a cutting board, tent with foil and let rest 15 minutes.
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13
Discard excess fat off the top of the sauce, pour sauce into a blender and puree until smooth.
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14
Pour sauce into a saucepan, add rosemary sprig and bring to a boil.
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15
Season with salt and pepper to taste and remove rosemary.
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16
Cut beef into slices, it should be fork-tender, arrange on serving platter and top with a bit of sauce.
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17
Garnish with extra rosemary and pour the left over sauce into a saucier/gravy boat.
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18
Best served with potatoes.
