1. Preheat the oven to 350°F/180°C. 2. Rub beef generously with salt and pepper. 3. Brown on all sides in EVOO in a Dutch Oven or other ovenproof pot for about 15 minutes total time. 4. Transfer beef to a deep plate or bowl. 5. Add a bit more olive oil to the pot and fry onions, adding the 1 tsp of salt until they are tender about 5 minutes. 6. Scrape up all the brown bits the meat left behind while onions are cooking. 7. Add the garlic and sauté 1 minute. 8. Stir in the wine and boil 1 more minute. 9. Add the stock and porcinis and return beef to the pot. 10. Bring the sauce to a boil, cover and put the pot in the oven. 11. Braise about 3 hours, turning the meat at halftime. 12. Transfer the roast to a cutting board, tent with foil and let rest 15 minutes. 13. Discard excess fat off the top of the sauce, pour sauce into a blender and puree until smooth. 14. Pour sauce into a saucepan, add rosemary sprig and bring to a boil. 15. Season with salt and pepper to taste and remove rosemary. 16. Cut beef into slices, it should be fork-tender, arrange on serving platter and top with a bit of sauce. 17. Garnish with extra rosemary and pour the left over sauce into a saucier/gravy boat. 18. Best served with potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
