Victor's wine note on this recipe advises that "an ideal rendition of it would call for Barolo in the pot as well as Barolo in your glass." And so, because we had been holding onto a single bottle of 2001 Pio Cesare long enough, I decided to take his advice.
I picked a beautiful piece of chuck roast at Whole Foods because I knew it would fit perfectly into my grandmothers 80 year old cast iron dutch oven.
After searing the beef in a hot skillet, I added it to the dutch oven where the onion, carrot, & celery waited.
I've always cooked with good wine, but it appears I've had an upper limit I wasn't aware of. So it was both disconcerting and liberating to pour that beautiful Barolo into the skillet for deglazing.
Once deglazed, I dumped the bubbling wine into the pot with the meat & vegetables. Then added broth, tomatoes, and spices.
After bringing the contents to a boil, I moved the pot to the oven for the three hours of magic that would produce a meltingly delicious hunk of meat. We enjoyed it with Swiss Chard Stalks Gratinéed with Parmesean Cheese (report will post on January 25th) and Finocchio Salad (report date will be March 15th).
And, following instructions exactly, we drank the rest of that Barolo.