Instructions: * Note: Recommended wines are, big, deep reds like Cabernet, Zinfandel or Petite Syrah and other Rhone varieties.

Trim beef of all visible fat and season with salt and pepper. In a large, heavy-bottomed roasting pan, quickly brown the meat on all sides in the olive oil. Remove meat and add the onions, leeks, celery, carrots and garlic and cook over moderate heat until vegetables just begin to color and onions are translucent.

Return meat to the pan and add pepper flakes, red wine, stock, tomatoes and herbs. Bring to a simmer, cover and place in preheated 375 degree oven for 2 to 2 1/2 hours, or until meat is very tender and almost falling apart.

Strain the liquid from the meat and vegetables. Allow the liquid to sit for a few minutes so that the fat will rise to the surface. Strain off and discard fat. Return the liquid to the pan and over high heat, reduce by approximately 1/3 to concentrate flavors (if desired, thicken with 2 teaspoons cornstarch dissolved in wine or water). Correct seasoning with salt and pepper.

Return meat and braising vegetables to pan and warm through. Slice meat and arrange in shallow bowls along with some of the braising vegetables. Generously ladle reduced sauce around and garnish with roasted potatoes and mushrooms.

This recipe yields 6 to 8 servings.

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