9224 Route 414
Lodi, NY 14860-9641

Garlic Lover's Braised Beef featuring
Lamoreaux Landing's 1999 Merlot

Serves 6

INGREDIENTSDIRECTIONS
3 1/2 lbs. beef chuck in one piece  trimmed of surface fat
2 tablespoons olive oil
1 medium cooking onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
1 large head garlic, cloves separated & peeled
1 28 oz. can imported plum tomatoes, with juice
2 1/2 cups Lamoreaux Landing 1999 Merlot
1 bay leaf (not California)
1 teaspoon fresh grated nutmeg
salt and pepper to taste

Orange Gremolata
1/2 cup Italian parsley, minced
4 garlic cloves, minced
zest of 1/2  orange, minced

In a Dutch oven just large enough to hold the meat, heat the oil over medium high heat. Brown the meat well on all sides. Remove meat and add onions, carrots, and celery and sauté, stirring often, until the onions are softened, approximately five minutes.

Add the garlic, cook for one minute, add the tomatoes and juice and bring to a boil, breaking up the tomatoes with a spoon. Add wine, spices, and meat, bring to a boil and then reduce heat and simmer slowly, turning meat several times, for 3 1/2 to 4 hours, until meat is tender.

Remove roast to a warm platter, strain the sauce, raise heat to high, and boil sauce until thickened, approximately 10 minutes, spooning fat off surface. Add 1/2 he mixed gremolata ingredients to the sauce with the meat, and simmer until meat is hot; add remaining gremolata and serve immediately.

Serve with salad, fettuccini tossed in its hot cooking pot with olive oil and fresh ground pepper, and Lamoreaux Landing Wine Cellars' 1999 Merlot.

Grady Wells is a writer and radio producer living in Ithaca, N.Y.

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