• 3 Tbs. porcini powder (see ingredient tip)
  • 4-½ tsp. kosher salt
  • 1-½ tsp. dried thyme
  • 1-½ tsp. freshly ground black pepper
  • 1 tsp. dried marjoram
  • 1 3-1/2- to 4-1/2-lb. beef chuck roast, preferably bone-in
  • 4 large cloves garlic, thinly sliced
  • 4 medium carrots, sliced 1/2 inch thick
  • 1 medium yellow onion, chopped
  • 2 cups dry red wine
  • 1 Tbs. Worcestershire sauce
  • Kosher salt


1. Season to beef In a small bowl, combine the porcini powder, salt, thyme, black pepper, and marjoram.
2. Using a paring knife, trace the fat seams of the roast and the bone to make a series of deep incisions on both sides, without completely separating the muscles. Coat the meat all over with the rub, massaging it between the muscles and on all sides of the roast. Tuck the garlic into the incisions in the meat.
3. Put the meat in a Dutch oven or high-sided skillet that fits it snugly. Cover and refrigerate overnight and up to 3 days.
4. Braise the beef: Remove the meat from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.
5. Position a rack in the center of the oven and heat to 300°F. Uncover the beef, and add the carrots, onion, wine, Worcestershire, and 1/2 cup water. Cover tightly and cook until the meat is fork-tender, 3 to 3-1/2 hours. Leaving the liquid and vegetables in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large chunks, and remove and discard any fat.
6. Skim the fat from the broth. Return the meat to the pot and arrange the pieces in a single layer. (The dish can be prepared up to this point and refrigerated for 1 to 2 days. Reheat the meat at 300°F, covered, for 30 minutes before proceeding with the recipe.)
7. Raise the oven temperature to 425°F. Cook the meat, uncovered, flipping once, about 40 minutes; because of the dark rub, it won’t change much in appearance, but a crust will form. Serve with the vegetables and sauce, and season to taste with salt.



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Fine Cooking


Servings: 4
Yield: 4