2 ounces Parmigiano Reggiano cut into wedges {see directions}
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 cup dry red wine
3 cups heavy whipping cream
1/2 cup Parmigiano Reggiano grated
Instructions
Rub the pepper onto all sides of the roast. Make small, deep slits in all sides of the roast. Cut your Parmigiano wedges so that they will fit into the slits of the roast. Insert the Parmigiano into each slit, making sure its inserted all the way into the roast. Set aside.
Into your dutch oven add butter, olive oil over medium high heat. Once melted add your roast and brown on all sides. {use a splatter screen if desired} Add wine and cook until wine has reduced by half. Once wine has reduced, reduce heat to LOW, pour 1 cup of cream over roast, cover and simmer until roast reaches an internal temperature of 150-155 degrees {medium} Approx 2 - 2.5 hours. Continue adding 1/2 cup of remaining cream every half hour. Turn your roast every so often.
Once roast has reached its internal temperature of 150-155 degrees, remove it from the dutch oven, transfer to a cutting board and allow it to rest 10-15 minutes before slicing.
WHILE the roast is resting, skim the fat off of the top of the sauce and discard. Add the grated Parmigiano Reggiano and stir to combine. {If you prefer your sauce thicker, return the sauce to medium heat, stirring often and allow it to thicken} Once the roast has rested, slice roast into thin slices and top with sauce.
Originally Submitted
11/6/2011
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