Beef Braised In Teroldego Wine

I found this recipe in an italian magazine. i doubled the recipe and froze half and served the other. it was fantastic!!! i could not find the wine they suggested so i used a bold, italian red. i followed the rest of the recipe exactly. if you need to impress company with your culinary talents, this recipe will do the trick.

Steps

Place meat , anise seeds , juniper berries and bay leaf in a large bowl.

Pour wine over the top.

Marinate , refrigerated , turning occasionally , for at least 1 hour or overnight.

Remove meat from marinade.

Pat dry and season with salt and pepper.

Dust with flour.

Strain marinade into a bowl through a fine mesh sieve.

Discard solids.

Heat oil in a wide 4- to 5-quart pot over medium-high heat until hot but not smoking.

Brown meat on all sides , about 10 minutes total , reducing heat if necessary to prevent scorching.

Transfer meat to a plate and drain excess oil from pot.

Return pot to medium-high heat.

Add unsmoked bacon , onion , carrot and celery.

Cook , stirring frequently , until vegetables are softened and golden brown , about 5 minutes.

Add reserved marinade , bring to a boil and cook until reduced by about half , about 5 minutes.

Stir in vegetable broth , water and tomato paste.

Bring to a simmer , then return meat and any accumulated juices to pot.

Reduce hea.

Ingredients

boneless beef chuck roast, anise seed, juniper berries, bay leaf, red wine, salt, fresh ground black pepper, unbleached all-purpose flour, extra virgin olive oil, unsmoked bacon, onion, carrot, celery ribs, vegetable broth, water, tomato paste