Ingredients

1 5-pound boneless beef roast, trimmed of fat
2 teaspoons kosher salt
⅓ cup extra-virgin olive oil
2 medium onions, peeled and quartered
3 large carrots, peeled and cut in 2-inch wedges
4 stalks celery , cut in 2-inch chunks
6 garlic cloves, peeled
2 sprigs fresh rosemary
6 leaves fresh sage
¼ teaspoon nutmeg, freshly grated
1 teaspoon whole black peppercorns
1 ounce dried porcini mushrooms
2 bottles Barolo wine
2 cups beef stock

Description

Barolo Is The King Of Italian Reds, A Big Wine, Full Of Flavors, Aromas And Lots Of Tannins. When You Braise A Beef Shoulder Or Other Big Roast In A Good Barolo, These Elements Permeate The Meat And Create A Distinctive And Complex Sauce. Even If You Are

View Full Recipe