Brasato al vino rosso, authentic italian recipe.

3-4 lbs beef chuck [if preferred leaner meat use eye round instead]BTW the same base will produce the best short ribs you ever had too!
1 bottle dry red wine [ I used a good merlot but Barolo would be the first choice, but not with the prices we see here in the US]
2 garlic cloves, whole
1 small yellow onion, diced
1 stalk celery, diced
1 medium carrot, diced
3 cloves, whole
3 bay leaves
2 sprig rosemary
TT black pepper corn
1 inch piece lemon peel
1 inch piece orange peel
1 TBS tomato paste
Sea salt
Marinate beef overnight with everything but tomato paste and salt.
The next day sear the meat with 1 tbs olve oil, add all the vegetables and spices and brown for 10 minute, then stir in red wine, tomato paste, season with salt and place in the oven to cook at 225-250F for 5 hours [more or less]
When the meat starts falling apart and sauce is reduced to ½ take the meat out, get rid of extra fat floating on top, rosemary sprigs and bay leaves and blend the sauce until semi-smooth. Poor over the top of sliced beef. PS: If you prefer a smoother [more like French style] sauce pass it though a sieve instead of processing it in a blender. Buon appetito! #beef #brasato #brasatoalvinorosso #piemonte #italianfood #meat #winter food