1 kg piece of chuck roast (ask your butcher to tie it ready for roasting)
1 faggot of herbs (thyme, bay and rosemary)
1 spice bag (1 star anise, 4 cloves)
75 ml bottle of Barolo wine
3 tablespoons olive oil
2 garlic cloves (crushed)
50 g unsalted butter
Maldon sea salt flakes and freshly ground black pepper
finely grated Parmesan cheese (to serve)
- Place the meat in a dish with the faggot of herbs and spice bag. Add the wine, then cover and leave to marinate overnight in the fridge, turning the meat after a few hours if it is not completely covered with the wine.
- Preheat the oven to 150oC.
- Remove the meat from the marinade and dry thoroughly using kitchen paper. Heat the oil in a large frying pan over a medium heat, brown the meat in all sides, then remove from the pan.
- Chop the carrots and onion into 3cm pieces. Add to the pan and fry for a few minutes, then add the garlic and fry for a further minute. Pour in all the marinade and season with salt and pepper. Using a slotted spoon, scoop the vegetables into an oval casserole large enough to hold the meat comfortably and add half the butter.
- Place the meat on the bed of vegetables, then pour over the marinade and bring slowly to a simmer. Cover the pan with a tight-fitting lid and transfer to the oven. Cook for 3 hours, until tender, keeping an eye on the meat and turning it from time to time - it should cook at a steady simmer, so reduce then oven temperature to 140oC.
- Transfer the meat to a chopping board, cover with foil and leave to rest for 10-15 minutes while you make the sauce. Pass the cooking liquid through a fine sieve into a clean pan, pressing the vegetables, faggot and spice bag to extract all the juices. Bring the sauce to a gentle boil, then slide the pan off the heat and whisk in the remaining butter.
- Cut the meat into slices about 1cm thick, place in a serving dish,, and pour over the sauce. Serve with a plenty of grated Parmesan, and polenta or orzotto to soak up the juices.