Ingredients
1
3 1/4-pound boneless beef chuck roast (about 2 inches thick), trimmed
1/2
cup matchstick-size strips pancetta or bacon
1
750-ml bottle dry red wine
2
carrots, peeled, cut into 1/2-inch-thick rounds
2
celery stalks, cut into 1/2-inch-thick pieces
1
tbsp whole juniper berries*
1/2
ounce dried porcini mushrooms,** rinsed to remove grit
1
tsp whole black peppercorns
Directions
1.
Using small sharp knife, cut 1-inch-deep slits all over beef. Fill each slit with pancetta strip. Place beef in large bowl; pour wine over. Cover; chill overnight.
2.
Drain wine from beef, reserving wine. Pat beef dry with paper towels. Heat 2 tablespoons oil in heavy large pot over high heat. Add beef and cook until brown on both sides, about 10 minutes total. Add reserved wine, onion and next 7 ingredients. Bring to a boil. Reduce heat to medium-low. Cover and cook until beef is very tender, turning beef occasionally, about 2 hours and 45 minutes.
3.
Using tongs, transfer beef to platter. Tent beef with foil to keep warm. Discard bay leaves from wine mixture in pot. Working in batches, coarsely purée wine mixture in blender. Return to pot and bring to a simmer. Season sauce to taste with salt and pepper.
4.
Spoon polenta into large bowl. Cut beef into 1/2-inch-thick slices. Spoon sauce over beef.
5.
*Available in the spice section of most supermarkets nationwide.
6.
**Avaiable at Italian markets, specialty foods stores and many supermarkets.
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