Garofolato di Manzo- Clove-Scented Beef

Featured in the September 2012 Wine Club Newsletter
Pairs with the Clayhouse 2009 Old Vines Petite Sirah

This recipe comes from well-known chef and restaurateur Joyce Goldstein.  Joyce offered up a selection of tasty combinations for Petite Sirah at this year’s Petite Sirah Symposium sponsored by P.S. I Love You, a Petite Sirah advocacy organization. Pair this with the newly-released 2009 Show Pony Petite Sirah.  

Garofolato di Manzo- Clove-Scented Beef

Serves 4

About 6 tablespoons olive oil, or as needed 
2 pounds brisket, boneless short ribs or well marbled chuck cut into 2 inch pieces
1/3 pound pancetta, cut into1/4 inch thick and cut crosswise in 1/4-inch wide pieces
2 large yellow onions, chopped (about 4 cups)
4 carrots, peeled and chopped (about 1 ½ cups)
3 celery stalks, chopped (about ¾ cup)
1 ½ tablespoons minced garlic
1 teaspoon ground cloves
2 teaspoons chopped fresh thyme
4 tablespoons tomato paste
1 ½ cups Clayhouse Petite Sirah wine
1 ½ cups beef stock
Freshly ground black pepper

Place a large Dutch oven over medium heat and film the bottom with olive oil. Add the pancetta and let it render some of its fat, 3 to 5 minutes. Add the onions, carrots, and celery and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic, cloves, and thyme and cook for 2 minutes to blend the flavors.

While the vegetable soften, place a large, deep skillet over high heat and film the bottom with olive oil. Add the meat and brown in batches on all sides, about 10 minutes. Repeat until all the meat is browned. (When you brown the meat, do not crowd the meat in the pan or it will steam and not develop a brown crust.)  Deglaze the pan with ½ cup of the beef stock and add it to the Dutch oven. Stir in the tomato paste, and then add the beef, wine, the rest of the stock. Bring to a gentle boil, reduce the heat to low, cover, and simmer until the beef is very tender, 2 1/2 to 3 hours.

Now taste the wine and taste the pan juices. Season with salt but go easy on the black pepper as it will accentuate the tannins in the wine.  I did not add very much at all.

Serve hot with a glass of Clayhouse Show Pony Petite Sirah

Note: You can also braise the stew in a 325ºF oven—it will take the same amount of time as on the stove top—or you can reduce the liquids by half, put everything in a slow cooker, and cook on low for 5 1/2 to 6 hours.

Like most braises, garofolato can be cooked the day before and reheated. It is delicious served with mashed potatoes. Any leftover beef can be shredded and used as a filling for cannelloni or chopped into bits, added to the pan juices and served as a sauce for pasta.