Manzo Brasato

Just 4 u

2 1/2 lb. Boneless chuck roast, rolled and tied
4 Tbs. flat leaf Italian parsley, roughly chopped
2 Celery stalks, washed and roughly chopped
1 Med. carrot, peeled and roughly chopped
1 Med. yellow onion, peeled and roughly chopped
4 Cloves garlic, peeled
3 − 4 Cups dry red wine
2 − 4 Tbs. olive oil
2 Tbs. tomato paste, dissolved in several Tbs. red wine
   salt & freshly ground black pepper
4 Tbs. flat leaf Italian parsley, finely chopped


Place the beef in a bowl or pot large enough to hold it without crowding.
Add the parsley, celery, carrot, onion and garlic. Pour in enough wine to
nearly cover the beef. Cover and allow to marinate for eight hours at room
temperature, or overnight in the refrigerator.
At cooking time, remove the beef from the marinade, shaking and scraping off
any vegetables that have clung, and pat it dry with paper towels. Reserve
the marinade. Heat a large pot over medium−high heat. When the pot is well
heated, add enough olive oil to cover the bottom, then add the beef, taking
care to avoid spattering. Brown the beef all over−−including the
ends−−lowering the heat if necessary as the beef begins to render its own
fat.

When the beef is well browned, pour in the marinade, raise the heat to high,
and boil for two or three minutes to evaporate the alcohol from the wine.
Lower the heat to medium−low or even low, depending on your stove, partially
cover the pot, then allow the beef and braising liquid to just barely bubble
for 2 1/2 to three hours. The beef should be nearly falling apart when done.
At the end of the cooking time, remove the beef to a platter and cover with
aluminum foil while you make the sauce. Raise the heat to medium−high and
add the tomato paste dissolved in wine. Stir to combine well with the
braising liquid and cook for two to three minutes. Pour the contents of the
pot into a blender or food processor and puree for about one minute. Pour
the sauce into a gravy boat, or any other serving piece, taste for salt &
pepper and add to your taste.

To serve family−style, carve the beef into slices about 3/4 in. thick and
cover with several tablespoons of sauce. Surround the beef with vegetables 
and potatoes and pass the platter, and the sauce at the table. Otherwise,
carve the beef on a cutting board and serve two slices per person along with
whatever else you've prepared for dinner. Garnish with the chopped parsley,
and again, pass the sauce separately at the table.