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Brasato al Barolo

Serves 4 to 6 Entree meat

Brasato al Barolo

Brasato al Barolo hails from the rolling hills of Piedmont, where the kitchen is a place of simple elegance and timeless traditions. This dish is a staple of the region, often gracing the table during autumn and winter months when the hearty flavors are most comforting. It's a dish that speaks to the heart of home cooking, where family recipes are passed down through generations, each cook adding their touch.

The slow-cooked beef, tender and flavorful, absorbs the rich notes of Barolo wine, while carrots, onion, and celery lend a subtle sweetness and earthiness. A generous splash of olive oil ties it all together, creating a luxurious sauce that envelops each bite. It's a dish that warms from the inside out, making it perfect for leisurely meals shared with loved ones.

Ingredients

  • 1.2 kgbeef chuck roast
  • 750 mlBarolo wine
  • 2carrots — diced
  • 1onion — diced
  • 2 stalkscelery — diced
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by generously seasoning the 1.2 kg beef chuck roast with fine sea salt and black pepper. Allow the meat to rest at room temperature for about 30 minutes to let the seasoning penetrate the meat, enhancing its flavor and tenderness.
  2. While the meat rests, prepare your vegetables. Peel and roughly chop 2 carrots, 1 onion, and 2 stalks of celery. These will form the aromatic base of your dish, infusing the braise with depth and sweetness.
  3. In a large, heavy-bottomed pot or Dutch oven, heat 4 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering, add the beef chuck roast. Brown the meat on all sides, turning it carefully to ensure a deep, even color. This step develops a rich, caramelized crust that will add complexity to the final dish.
  4. Remove the browned beef from the pot and set aside. Lower the heat to medium and add the chopped vegetables to the same pot. Sauté them until the onion becomes translucent and the vegetables start to soften, about 5-7 minutes. This will help to release their flavors and create a flavorful base for the braise.
  5. Return the beef to the pot, nestling it among the vegetables. Pour in 750 ml of Barolo wine, ensuring the meat is mostly submerged. The wine will act as a tenderizing agent and impart its robust flavor to the beef.
  6. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and allow the beef to braise slowly. Cook until the meat is fork-tender, which means it should easily pull apart with a fork. This process can take several hours, during which the wine will reduce and concentrate, creating a rich sauce.
  7. Once the beef is tender, carefully skim any excess fat from the surface of the sauce. Taste and adjust the seasoning with additional salt and black pepper if necessary. Serve the Brasato al Barolo with polenta, potatoes, or a crusty bread to soak up the luscious sauce.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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