- Prepare the Meat:
- Tie the beef with kitchen twine to help it maintain its shape during the cooking process.
- Season the meat generously with salt and freshly ground black pepper.
- Brown the Meat:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat.
- Brown the beef on all sides until it’s a rich, golden-brown color (about 8-10 minutes). This step helps to lock in the flavors.
- Prepare the Vegetables:
- Remove the beef from the pot and set it aside. In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened and lightly caramelized.
- Add the garlic and cook for another minute, until fragrant.
- Deglaze the Pot:
- Add the tomato paste and cook for 2-3 minutes to deepen the flavor.
- Pour in the wine and stir to loosen any browned bits stuck to the bottom of the pot (this is where a lot of flavor lies).
- Bring the wine to a boil, then reduce the heat to a simmer. Let it cook for 5-10 minutes, reducing slightly.
- Braise the Meat:
- Return the beef to the pot, along with any juices that have accumulated. Add the rosemary, bay leaves, and peppercorns.
- Cover the pot with a tight-fitting lid. Reduce the heat to low so that the mixture is gently simmering.
- Cook the beef for 2.5-3 hours, turning the meat occasionally to ensure it cooks evenly. The beef should become very tender and almost falling apart.
- Finishing Touches:
- Once the beef is tender, remove it from the pot and set it aside to rest. Discard the rosemary and bay leaves.
- If the sauce is too thin, you can reduce it by simmering for an additional 15-20 minutes with the lid off until it thickens to your liking.
- Optionally, add a tablespoon or two of vinegar (balsamic or red wine vinegar) for extra depth of flavor, adjusting salt and pepper as needed.
- Serve:
- Slice the beef thinly against the grain and serve with the braised vegetables and sauce. This dish is often served with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
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