Brasato al Barolo

Step 1

Cut the carrots lengthwise in half from tip to root, then cut each piece into 2-inch lengths; you should have about 12 pieces total.

Step 2

Cut the celery stalks crosswise into 2-inch pieces, discarding the leafy tops; you should have about 8 pieces.

Step 3

Peel the onion, leaving the root end intact so it holds together, then cut it into 6 wedges by slicing from tip toward root.

Step 4

Mince the garlic cloves until the pieces are about the size of pencil-tip dots—smaller than a grain of rice.

Step 5

Pat the beef chuck dry with a paper towel, pressing gently on all surfaces to remove moisture so it will brown better.

Step 6

Place a large heavy-bottomed pot or Dutch oven over medium-high heat for 2 minutes until it is hot—a drop of water should sizzle immediately.

Step 7

Add a thin coating of olive oil, tilting the pot to coat the bottom evenly; wait 30 seconds until the oil shimmers and slides when you tilt.

Step 8

Place the beef chuck in the center of the pot and leave it untouched for 4 minutes until the bottom develops a dark golden crust.

Step 9

Flip the beef with tongs and sear the other side for 3 minutes until it is also dark golden, then transfer to a plate.

Step 10

Pour the wine into the pot, scraping the bottom with a wooden spoon for 1 minute to dissolve the stuck-on brown bits.

Step 11

Stir the tomato paste and minced garlic into the wine, mixing until uniform and no streaks remain, about 20 seconds.

Step 12

Return the beef chuck to the pot, nestling it into the wine mixture; then arrange the carrot pieces, celery pieces, and onion wedges around it.

Step 13

Pour the beef broth over the beef and vegetables; the liquid should come halfway up the side of the meat.

Step 14

Cover the pot with a lid and transfer to a 375°F oven for 35 minutes, or until a meat thermometer inserted in the center reads 190°F.

Step 15

Remove the pot from the oven and transfer the beef to a cutting board; let it rest for 5 minutes while you finish the sauce.

Step 16

Place the pot on the stovetop over medium-high heat; let the liquid simmer for 3 minutes, stirring occasionally, until it reduces by one-third and thickens slightly.

Step 17

Taste the sauce and add a pinch of salt and pepper; the flavor should be deep and wine-forward without tasting thin or watery.

Step 18

Slice the beef chuck crosswise (against the grain) into 0.5-inch-thick slices; the meat should be fork-tender and pull apart easily.

Step 19

Divide the beef slices and vegetables among four serving plates, positioning them in the center of each plate.

Step 20

Spoon the pan sauce over the beef and vegetables, pouring it to cover the surface lightly; serve immediately while hot.