Brasato al Barolo Recipe
This Brasato al Barolo recipe is a tasteful meat dish made it famous by using one of the best wines in Italy, the Barolo.
Ingredients
- 2.5 pounds beef chuck roast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil extra virgin
- 2 tablespoons butter
- 1 cup onion diced
- 1/2 cup carrot diced
- 1/2 cup celery diced
- 1 tablespoon garlic minced
- 3 bay leaves
- 1 teaspoon fresh sage
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1/2 teaspoon whole cloves
- 1/2 teaspoon juniper berries
- 1 cinnamon stick
- 750 ml Barolo wine
- 4 cups beef stock
Instructions
- Rub the beef with the salt and pepper all over. Tie the beef with two strings to help it hold it's shape during the cooking process.
- Add the olive oil to a large oven safe pot (a dutch oven or terra cotta pots are often used in Italian cooking) and heat over high heat. Add the seasoned beef to the hot oil and sear for about 5 minutes. A nice golden brown crust will develop on the bottom side of the beef. Remove the meat from the pot and set aside.
- Keep the pan on the stove top but lower the heat to medium. Add the butter, onion, carrots and celery to the pot and saute the veggies for about 10 minutes, stirring occasionally. They should be soft and slightly browned.
- Add the beef back into the pot along with the garlic, all the seasonings and herbs, the wine and the beef stock. Bring the mix to a simmer then turn the heat down to low so the liquid is just barely simmering.
- Cover the pot and let the roast cook for 2 hours.
- Remove the meat from the pot and Set aside on a cutting board.
- Scoop all of the loose seasonings out of the pot, removing the bay leaves, juniper berries, cinnamon stick etc. There should be no loose herbs in the pot.
- Use an immersion blender to puree the sauce until it is smooth. Bring the sauce to a boil and cook until thick, about 10 minutes.
- Slice the roasted beef and serve with the sauce.