Beef braised in red wine
Beef second courses
This recipe was printed in Epicurious magazine in 2007 as "Brasato al Barolo." The first time I made it, I did use Barolo, but then decided that I'd much rather drink a $40 bottle of wine than cook with it. Cabernet or Zinfandel work quite nicely - but get something you like to drink so you can have a glass or two while cooking! Using a food processor to finely chop all the vegetables and pancetta makes the preparation a lot faster. Yummy with mashed potatoes or creamy polenta. Leftovers are excellent heated, with a little sauce on a crusty roll.
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