4-5 lb beef rib roast (tied)
1 bottle of Barolo or any good robust red wine
1 carrot sliced
1 onion chopped
1 celery stalk, sliced
1 large bay leaf
4 pepper corns
3 cloves of garlic
70g cubed pancetta
2 tbsp olive oil
1 sprig of rosemary
1 generous squeeze of TASTE #5 UMAMI PASTE™
1 curl of orange peel (zest only very little pith)
salt & ground black pepper
This dish has a 24 hr run up and requires a large cooking pot with a lid, preferably cast iron. Make a marinade by mixing the wine, carrot, celery, onion, bay leaf and peppercorns (no salt) and pour over the beef. Leave to marinade for 24 hours, turning when you remember.
To cook, remove meat from marinade and thoroughly pat dry with kitchen paper, heat butter and oil in the pan and heat, add beef together with the pancetta and brown all sides. Meanwhile place the marinade in a small saucepan and bring to the boil, reduce until only half the liquid remains. Season beef with salt and ground black pepper, and strain the reduced wine sauce over the meat adding a generous squeeze of TASTE #5 UMAMI PASTE™ and orange peel if using. Simmer gently on a very low heat with the lid tightly on for a couple of hours, or until the meat can literally be ‘spooned’ off the bone. If it looks like the meat is catching add a splash of beef stock or if really indulgent a drop more wine.
Serve with creamy mashed potatoes or polenta.