Servings: 6
Calories: 666.3kcal
Ingredients
- 3 pound beef chuck
- ⅓ cup olive oil extra virgin
- 1 cup onion chopped
- 1 cup celery chopped
- 4 cloves garlic cloves
- 750 ml red wine Barolo
- 3 units cloves
- 1 sprig thyme
- 1 spring rosemary
- 3 tsp salt
- 1 tbsp pepper black, ground
- 4 tbsp butter
- ½ cup flour all purpose
Instructions
- Star by dicing the onion, carrots and celery and set aside.
- Season very well the chuck roast on all sides with 2 1/2 tablespoons of kosher salt and 2 teaspoons of freshly ground black pepper. Use about 1/2 cup of all-purpose flour or 00 Italian flour to dredge the chuck and shake off the excess. Discard the flour.
- Now add some olive oil to a Dutch oven pot and add 4 garlic cloves. Place it on the stove over medium heat and when the oil shimmers add the chuck roast and rpast on all sides, 2-3 minutes by each side, until a nice crust will form.
- Remove the chuck and set it aside. In the same pot, add the vegetables such as carrots, onion, celery that you previously dices and let them sweat and reduce a bit until the become soft and translucent. At this point return the meat to the pot, add cloves, rosemary, thyme and bay leaves and add a full bottle of Barolo ensuring it covers the entire piece of meat.
- Let it simmer on low for 2-2.5 hours until you can easily pierce it with a fork.
- Switch off the stive and let the meat rest until ready to be cut.
- Before cutting remove the cloves, herbs and bay leaves. Place the sauce in blender and blend it until smooth. Return it to the pot, add some cold butter to add a more glossy-velvety finishing to the sauce.
- Cut the chuck and serve it over polenta with a generous amount of sauce on top.
Nutrition
Calories: 666.3kcal | Carbohydrates: 19.5g | Protein: 51.6g | Fat: 31.5g | Sodium: 1394.6mg | Potassium: 1129mg | Fiber: 1.3g | Sugar: 2.2g | Vitamin A: 331.5IU | Vitamin C: 3.5mg | Calcium: 66mg | Iron: 7mg
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