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Beef and Root Vegetables Braised in Red Wine
Ingredients
  • 6-POUND BONELESS BEEF BOTTOM ROUND ROAST, TIED
  • 6 CUPS CHICKEN STOCK (PAGE 148)
  • ½ CUP DRIED PORCINI MUSHROOMS (ABOUT 1 OUNCE)
  • ¼ CUP EXTRA-VIRGIN OLIVE OIL
  • 2 TEASPOONS KOSHER SALT, PLUS MORE TO TASTE
  • 3 OUNCES THICKLY SLICED PANCETTA, COARSELY CHOPPED
  • 1 MEDIUM ONION COARSELY CHOPPED, PLUS 2 MEDIUM ONIONS CUT INTO 2-INCH CHUNKS
  • 1 MEDIUM CARROT, CUT INTO CHUNKS
  • 4 FRESH BAY LEAVES
  • 2 SPRIGS FRESH ROSEMARY
  • 2 SPRIGS FRESH SAGE
  • ONE 6-OUNCE CAN TOMATO PASTE
  • ONE 750ML BOTTLE DRY RED ITALIAN WINE
  • 2 POUNDS RUTABAGA OR TURNIPS, PEELED AND CUT INTO 1-TO-2-INCH CHUNKS
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