🍽️ Serves: 6 to 8 ⏱️ Approx Total Cooking Time: 3 hr 10 min to 3 hr 35 min 📈 Effort: Medium

Recipe Warnings

No recipe warnings.

🍳

MAKE IT

Toss the beef with the salt until evenly coated.
Let the beef stand at room temperature for 30 minutes.
Heat the vegetable oil in the Dutch oven over medium-high heat until just smoking.
Add 4 pieces of beef in a single layer and brown on all sides, about 8 minutes total.
Reduce the stovetop heat if the bottom of the pan starts to burn.
Add the remaining 4 pieces of beef along with the rosemary, anchovy paste, tomato paste, gelatin, cracked peppercorns, bay leaves, garlic, carrots, water, 2 cups red wine, and shallots.
Cover tightly with aluminum foil, then place the lid on top.
Transfer to the oven and braise for 2 to 2 1/4 hours, stirring halfway through, until the beef is tender.

Transfer the cooked beef to a bowl with a slotted spoon and cover tightly with foil.
Strain the cooking liquid through a fine-mesh strainer and discard the solids.
Wipe out the Dutch oven with paper towels.
Let the sauce settle for about 5 minutes so the fat rises to the top.
Degrease the sauce as much as possible with a spoon or fat separator.
Return the degreased sauce to the Dutch oven.
Add the 1 cup red wine and the ground black pepper.
Bring to a boil over medium-high heat.
Simmer, stirring occasionally, until the sauce thickens to the consistency of heavy cream, about 12 to 15 minutes.

Stir the cornstarch with the remaining red wine until smooth.
Reduce the stovetop heat to medium-low.
Stir the beef and cornstarch mixture into the sauce.
Cover and simmer until the beef is heated through, about 5 to 8 minutes.
Taste and season with salt and pepper as needed.
SERVE! Spoon the beef and sauce over mashed potatoes or polenta, or serve with crusty bread.

Large Dutch oven with lid, metal tongs, fine-mesh strainer, paper towels, aluminum foil, slotted spoon.