Marcella Hazan's Arrosto di Manzo alla Novarese (Beef pot roast in the style of Novara)

Here’s a modified version of her Marcella Hazan's (renowned Italian chef) pot roast of beef with garlic, anchovies, vinegar and pancetta, or in Italian, Arrosto di Manzo alla Novarese, a beefy chuck roast stovetop-braised in the style of Novara in Piemonte. This should make a great match with your Firriato Ribeca Perricone red.  (Recipe courtesy of Robin Garr wineloverspage.com)

Ingredients

Peel the garlic, cut the pancetta into small pieces, and open the can of anchovies. Put the oil, vinegar, mustard, garlic, pancetta and anchovies into a heavy dutch oven or oven-safe casserole large enough to hold the beef, and put it over medium-low heat, stirring occasionally, until the liquids blend.

Put in the beef and cook for 15 minutes, stirring occasionally and turning the meat every few minutes. Add a little of the water if the liquid starts drying out, but you shouldn't need much, this dish braises on the stove top with only a little liquid.

Season the meat with a good ration of freshly ground black pepper, but we advise against salting at this point - the anchovies, Dijon and pancetta bring quite a bit of salt to the party, and it's too easy to overdo. Wait until serving time to check and adjust seasoning.

Cover the pot, reduce heat to the lowest possible setting, and cook for at least two hours or until the beef is tender. Turn it occasionally and watch the liquid, adding a little water if it starts to dry out.

Take out the beef and slice a few serving pieces across the grain. Turn up heat and reduce the liquid somewhat if it seems thin, and serve it poured over the meat.