Main Dish
Le Boeuf de Bobcat
Selby Winery
215 Center Street
Healdsburg, CA 95448
selbywinery.com
- RECIPE YEAR: 2013
- RECIPE BY: Selby Kitchen
- YIELD: Serves 6
- PAIRS WELL WITH: Selby Zinfandel
The inspiration for this dish came from a trip to France. Taureau de Camargue is the region of origin for the most famous beef in the world. Although Zinfandel is not indigenous to France, the visit had me thinking about a recipe that incorporates Bobcat Zinfandel. After multiple trials, the conclusion was that the wine is the most important ingredient - and high-quality beef, of course.
Ingredients:
- 3 1/2 pounds boneless chuck roast
- Salt and freshly ground pepper, to taste
- 1/4 pound pancetta, cut into 1/4-inch cubes
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 tablespoon tomato paste
- 3 garlic cloves, minced
- 1 bottle (750 ml) Selby Bobcat Zinfandel
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 1 tablespoon chopped fresh oregano
- 1 teaspoon minced fresh rosemary
- Mashed potatoes or crusty bread for serving
Directions:
If the roast is very fatty, trim off some of the fat but leave enough to keep the meat moist during braising. Season the meat generously with salt and pepper and let stand at room temperature while you prepare the vegetables. Pour a splash of water into a Dutch oven, place over medium heat and add the pancetta. As soon as the water begins to simmer, reduce the heat to medium-low and slowly crisp the pancetta to a golden brown color. Using a slotted spoon, transfer the pancetta to a small bowl. Preheat the oven to 300°F. Pat the roast dry with paper towels. Increase the heat under the Dutch oven to medium, place the roast in the pot and brown on all sides. Transfer the roast to a large bowl. Add the onions, carrots and celery to the pot and season with salt. Increase the heat to medium-high and cook, stirring occasionally, for 2 to 3 minutes. Add the tomato paste, stir well and cook, stirring occasionally, for 1 to 2 minutes. Add the garlic and cook for 1 minute more. Increase the heat to high and add the wine, tomatoes, oregano, rosemary and the pancetta. Nestle the roast in the pot, cover and transfer to the oven. Cook for 3 hours, turning the roast over with tongs halfway through cooking. Transfer the roast to a cutting board and cover loosely with aluminum foil. Allow the cooking liquid to settle in the pot for a few minutes, then skim off the fat with a wide, shallow spoon. Using an immersion blender, blend the contents of the pot. Boil the sauce until reduced to about 3 1/2 cups. Strain the sauce through a large fine-mesh sieve, pressing on the solids with a spatula to extract as much liquid as possible. Boil the sauce again until reduced to about 1 1/2 cups. Adjust the seasoning with salt and pepper. Cut the meat into slices 1/2 inch thick and pour the sauce over the meat. Serve with mashed potatoes or crusty bread.
