Brasato al Barolo (Beef Braised in Barolo Wine)

• 1.2 kg Beef chuck roast, tied if needed to hold its shape
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 4 cloves Garlic
• 750 ml Dry Red Wine
• 500 ml Beef stock
• 2 sprigs Fresh rosemary
• 2 pieces Bay leaves

1. Pat the beef dry, then season all over with the fine sea salt and black pepper. Peel and roughly chop the onion, carrots and celery. Peel the garlic cloves and lightly crush them.
2. Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Sear the beef for 10 to 12 minutes, turning with tongs, until deeply browned all over. Transfer the beef to a plate.
3. Reduce the heat to medium and add the onion, carrots and celery to the pot. Cook for 8 to 10 minutes, stirring, until softened and lightly caramelised. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the dry red wine and bring to a lively simmer, scraping up any browned bits from the base. Simmer for 8 to 10 minutes to reduce slightly. Add the beef stock, rosemary and bay leaves, then return the beef and any juices to the pot.
5. Bring the liquid back to a gentle simmer, then cover with a lid slightly ajar and reduce the heat to low. Braise for 2 hours 45 minutes to 3 hours, turning the beef once or twice, until fork-tender. If the liquid reduces too quickly, lower the heat so it barely bubbles.
6. Lift the beef onto a board and rest for 15 minutes. Skim any excess fat from the surface of the braising liquid, then simmer the sauce for 5 to 10 minutes until glossy and lightly thickened. Remove the rosemary and bay leaves, slice the beef thickly, and spoon over the reduced wine gravy.

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