Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Grind first 5 ingredients in spice mill. Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil in heavy large pot over high heat. Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off oil from pot. Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits. Pour deglazed pan juices into small bowl.
Step 2
Heat 4 tablespoons olive oil in same pot over medium-high heat. Add onion, carrots, and celery; sauté until beginning to brown, about 12 minutes. Add tomato paste and sauté 2 minutes. Add deglazed pan juices and bring to simmer. Return beef and any accumulated juices to pot. Add wine and remaining 3 cups broth and bring to boil. Reduce heat to low. Season with pepper. Cover and cook until beef is very tender, stirring occasionally, about 2 hours.
Step 3
Using tongs, transfer beef to large bowl. Tilt pot and spoon off fat from surface of sauce. Working in batches, puree sauce with vegetables in blender until smooth; return to pot. Boil until reduced to 4 cups, about 15 minutes. Add beef and stir to heat through. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.
Step 4
Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Place 1 potato on each plate; press to mash slightly. Drizzle with extra-virgin olive oil. Top with beef. Spoon sauce around beef and potatoes and serve.
