Brasato al Barolo (Beef Braised in Red Wine with Vegetables)

• 1.2 kg Beef chuck roast
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 2 medium Carrot
• 2 medium Celery
• 1 large Yellow onion
• 3 cloves Garlic
• 2 tbsp Tomato purée
• 750 ml Dry Red Wine
• 500 ml Beef stock
• 2 pieces Bay leaves

1. Pat the beef dry, then season all over with the fine sea salt and black pepper. Cut the carrot, celery and onion into small dice, and lightly crush the garlic.
2. Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Brown the beef well on all sides, 10 to 12 minutes total, then transfer to a plate.
3. Lower the heat to medium and add the carrot, celery and onion to the pot. Cook for 8 to 10 minutes, stirring, until softened and lightly golden; add the garlic for the last 1 minute.
4. Stir in the tomato purée and cook for 1 to 2 minutes until it darkens slightly. Pour in the Dry Red Wine, scraping up any browned bits, and simmer for 8 to 10 minutes to reduce a little.
5. Return the beef to the pot and add the beef stock and bay leaves. Bring to a gentle simmer, then cover with a lid slightly ajar and cook very gently for 2 hours 30 minutes to 3 hours, turning the beef once or twice, until very tender.
6. Transfer the beef to a board and rest for 10 to 15 minutes. Skim any excess fat from the surface of the braising liquid, then simmer uncovered for 10 to 15 minutes until the sauce is dark and glossy and coats the back of a spoon.
7. Slice the beef thickly and return it to the pot to warm through for 2 to 3 minutes. Serve with the Barolo sauce spooned over the top.

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