Put oven rack in middle position and preheat oven to 325F.
Heat oil in pot over moderately high heat until hot but not smoking.
Meanwhile, pat meat dry and sprinkle with salt and pepper.
Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
Add pancetta to oil in pot and saut? over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and saut?, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and saut?, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.
Special equipment: a 4- to 5-qt heavy ovenproof pot with lid
Accompaniment: creamy polenta
Cooks' note: Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350?F oven until hot, 25 to 30 minutes, then slice meat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (578g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1179 | ||
Calories from Fat: 826 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.8g | 122 % | |
Saturated Fat 35.6g | 178 % | |
Monounsaturated Fat 40.8g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 301.1mg | 93 % | |
Sodium 730.8mg | 25 % | |
Potassium 1559.4mg | 41 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 8.8g | ||
Protein 73.4g | 105 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1179
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