Recipe: Carbonada (Braised Beef with Onions and Red Wine)

CARBONADA
(BRAISED BEEF WITH ONIONS AND RED WINE)

1/2 cup extra-virgin olive oil
2 ounces salted pork, cubed
2 medium onions, sliced
About 2 pounds braising beef such as boneless chuck, cut into 1 1/2-inch chunks
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
10 sage leaves, finely chopped
2 bay leaves
1 bottle (750 milliliters) dry red wine
2 teaspoons tomato paste

In a large pot over medium-high heat, heat 1/4 cup of the olive oil. When the oil is hot, add the salted pork.

When it becomes golden brown, 3-5 minutes, reduce the heat to medium, add the onions and cook until the onions are translucent, 3-5 minutes. (Do not let the onions brown.) Remove the pot from the heat and set aside.

In a saute pan, heat the remaining 1/4 cup of olive oil over medium-high heat. When the oil is hot, add the beef chunks in a single layer but do not crowd them (you might have to do this in batches). Cook until the meat has browned on all sides. Season the beef with the salt and pepper, or to taste.

Add the browned beef, chopped sage, bay leaves and wine to the pancetta-onion mixture. Increase the heat to high and bring to a boil. Then immediately reduce the heat to medium-low so that bubbles just begin to break the surface.

Stir in the tomato paste. Continue to cook over medium-low heat until the meat is tender and the wine has reduced enough to just coat the meat, 10-20 minutes, depending on the size of the pot.

Discard the bay leaves and serve immediately over polenta or risotto, or with potatoes.

Servings: 4
Adapted from source: Cooking in Piedmont by Ted Boehm and Roberto Donna