Brasato al vino rosso (Beef Braised in Red Wine)

Directions

1. 1
   Marinade: Although it is not absolutely necessary, I find that the roast has extra depth of flavor if it is allowed to marinate. You place a beef roast into a ceramic bowl or pot into which it will fit snugly, then add the 'holy trinity' of onion, carrots and celery, each cut up into wedges or large chunks, a whole garlic clove or two, some whole peppercorns, a few cloves and a bay leaf or two.
2. 2
   Remove the roast from the marinade and pat dry. Then, in a round or oval Dutch oven, melt about two spoonfuls of lard, add a sprig of rosemary and a garlic clove and brown the roast well on all sides, seasoning well with salt and pepper as you go. (
3. 3
   Pour over ample robust red wine—usually you'll need a whole bottle. Leave the roast to marinate in its red wine bath overnight or even longer in the fridge. If the liquid does not entirely cover the roast, turn it every so often to ensure even marination.
4. 4
   Remove the garlic if it browns too much.)Braising: Then straining the marinade liquid through a sieve, pour it slowly over the roast. The liquid should come about 2/3 of the way up the roast. Lower the heat, cover the pot and allow it to simmer slowly until tender, about 2 or 3 hours (depending on the size of the roast), turning the roast every half hour or so to ensure even cooking. (
5. 5
   Add some broth or water if it dried out too much, but normally there should be ample liquid without adding more.)Finishing the dish: When the roast is done, remove it from the pot to a carving board to cool off a bit. (This will make it easier to slice.) While it is cooling, bind the remaining liquid a bit in the pot either with some beurre manié or with a cornstarch slurry (see Notes). The resulting sauce should have a nice liaison without actually being thick. Slice the roast on a serving platter and pour over a bit of the sauce.
6. 6
   Serve with the remaining sauce in a sauceboat.