Red Wine Braised Beef | RICARDO

Ingredients

• 1 boneless beef blade roast, about 3 lbs (1.5 kg) and about 3-inch (7.5-cm) thick
• 1/4 cup (60 ml) olive oil
• 3 shallots, chopped
• 2 teaspoons (10 ml) crushed juniper berries
• 1/2 teaspoon (2.5 ml) cracked black pepper
• 1/4 teaspoon (1 ml) ground nutmeg
• 2 tablespoons (30 ml) unbleached all-purpose flour
• 2 cups (500 ml) red wine
• 2 cups (500 ml) veal stock (or beef broth), warm
• 1 tablespoon (15 ml) ketchup
• 4 large carrots, diced
• 1/4 lb (115 g) pancetta, diced
• 1 tablespoon (15 ml) honey
• Salt and pepper