Saturday Beefcake: Manzo alla Italiana

Although the weather is warm we continue to journey into substantial territory and here is something that it is undeniably so. Italy has an offering that appropriately fits on the menu. We have posted this recipe before, but now we have discovered Mr. Belmonte and bears re-posting.

Beef Chuck Roast, one kilo, two pounds
Bacon, pancetta, quarter inch pieces
Basil, dried
Oregano, dried
Garlic, minced
Salt and pepper
Olive Oil
Butter
Onion, finely diced three tablespoons
Carrot, finely diced three tablespoons
Celery, finely diced two tablespoons
Barolo, dry red wine three quarter cup
Beef stock three quarter cup
Tomato Paste 1 tbsp
Thyme, fresh, four sprigs
Marjoram, fresh, four sprigs



1. Dry the chuck roast well on all sides. Tie the roast to keep it together. Season well with salt and pepper on all sides.
2. Cut quarter inch slits into the beef,
3. Take the pieces of pancetta and dredge them in the garlic, basil and oregano.
4. Take the pieces of pancetta/bacon and insert into the beef.
5. Add enough olive oil to cover the bottom of a heavy dutch oven over high heat. Brown the chuck thoroughly on all sides in the hot oil. Set the beef aside and discard the hot oil.



6. In the dutch oven, add 1 tbsp oil, the butter, the onion, and a pinch of salt. Cook over medium heat until the onion becomes lightly gold. Add the carrots and celery and cook for 4 to 5 minutes.
7. Deglaze the dutch oven with the Barolo, scraping all fond. Add the stock and the tomato paste and stir well to incorporate.
8. Add the thyme and marjoram and return the beef to the dutch oven. Bring to a simmer over high heat, then reduce the heat to low. Cover and simmer for 3 hours, turning the meat every 20 minutes.
9. Remove the beef from the dutch oven, place on a cutting board, and cover with a towel. Remove the springs of thyme and marjoram from the sauce and discard. Reduce the sauce in the dutch oven over high heat until it starts to become syrupy. Season to taste with salt and pepper.
10. Slice the beef against the grain and serve with the sauce on top.