Beef Braised in Barolo

Ingredients

• 6 big celery stalks
• ½ cup extra-virgin olive oil
• 3 750-milliliter bottles Barolo
• 3 branches fresh rosemary with lots of needles
• 5 big carrots
• 3 medium onions
• 3 cups beef stock
• + 10 more ingredients
• • Freshly ground black pepper
  • 1 meat thermometer
  • 8 plump garlic cloves
  • 1 heavy 6-quart saucepan or enameled cast-iron French oven, round or oval, with a cover
  • 7 pounds boneless beef roast, chuck or bottom round, trimmed of fat
  • 2 teaspoons coarse sea salt or kosher salt
  • 1 ¼ teaspoons whole black peppercorns
  • ½ teaspoon freshly grated nutmeg
  • 8 large fresh sage leaves
  • 1 ¼ ounces dried porcini slices

Heat the oven, with a rack in the center, to 250°F. Season all surfaces of the roast with 1 teaspoon salt. Pour the olive oil into the big pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a p...

View full recipe at Epicurious