Summary

Ingredients

• 1.4 kg beef, (shoulder or leg)
• 2 small carrots
• 3 stalks celery
• 2 onions)
• 100 g bacon, streaky
• 10 tomato (s), dried, finely diced
• 10 olives, dry pickled black, pitted and finely diced
• 300 ml wine, red, dry (e.g. Sangiovese)
• 500 ml vegetable broth or poultry broth
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 bay leaf
• 2 clove (s) garlic, peeled
• 0.5 teaspoon ½ pepper, whole, roughly pounded in a mortar
• 5 allspice, whole, roughly pounded in a mortar
• salt and pepper

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Instructions

1. Preheat oven to 180°C (356°F).
2. Finely dice the carrots, celery, onions, and bacon.
3. Season the beef lightly with salt and pepper (bacon and dried tomatoes will add salt). Heat a roasting pan over medium-high heat with a little oil. Brown the beef until deeply golden on all sides, about 10-15 minutes. Remove and set aside. Sauté the diced carrots, celery, and onions in the same pan for 2-3 minutes until starting to soften.
4. Add the bacon, dried tomatoes, and olives to the pan. Cook for 2-3 minutes. Return the beef to the pan. Add the red wine in several additions, letting each addition reduce to a syrup-like consistency (about 1-2 minutes) before adding more, until all wine is used. Pour in the broth and add the rosemary sprigs, thyme sprigs, bay leaf, garlic cloves, pounded pepper, and pounded allspice. Season lightly with salt if needed.
5. Cover the roasting pan. Place in the oven at 180°C (356°F) and braise for 3 hours until the beef is very tender.
6. Remove the beef from the pan and keep warm, loosely covered with foil. Remove and discard the rosemary sprigs, thyme sprigs, and bay leaf from the sauce. If desired, reduce the sauce over medium heat for 5-10 minutes. Season with salt as needed. For a thicker sauce, either stir in cornstarch slurry or purée some of the cooked vegetables back into the sauce.
7. Slice the beef and serve with the sauce and wide ribbon noodles.