beef_barolo.md 1.9 KB
Beef Braised in Barolo: Brasato al Barolo
Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 3 hours
Yield: 4 to 6 servings
User Rating: 5 Stars
INGREDIENTS
- 1/4 cup olive oil
- 1 (3-pound) boneless beef chuck roast, patted dry
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped pancetta or bacon
- 2 cups chopped yellow onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tablespoon minced garlic
- 1 1/2 bottles Barolo, or other dry Piedmont red wine, such as Dolcetto or Barbera
- 2 to 4 cups beef stock
- 4 whole cloves
- 2 sprigs rosemary
- 2 bay leaves
- 1 cinnamon stick
- 1/4 cup chopped fresh parsley, for garnish
PREPARATION
- In a large Dutch oven, heat the oil over medium-high heat. Sprinkle beef with salt and pepper. Add the beef and cook, turning, to brown on all sides. Remove from the pan.
- To the fat in the pan, add the pancetta and cook until browned, about 3 minutes.
- Add the onions, carrots, and celery and cook until caramelized, about 10 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Return the beef to the pan and add the wine, 2 cups of the stock, whole cloves, rosemary, bay leaves and cinnamon stick.
- Bring to a boil.
- Reduce the heat to medium-low, cover, and simmer until the meat is tender, 2 1/2 to 3 hours, occasionally turning the meat and skimming any foam that forms on the surface.
- Add the remaining 2 cups of stock, as needed, to keep the meat covered with liquid.
- Remove the meat from the pan and tent with foil to keep warm.
- Strain the sauce into a saucepan and place over high heat. Cook until the sauce is reduced to a consistency thick enough to coat the back of a spoon, about 10 minutes. Adjust the seasoning to taste.
- Thinly slice the beef across the grain into 1/4-inch thick slices. Serve the beef ladled with the sauce. Garnish with parsley and serve.