Brasato al Barolo

Brasato al Barolo

Beef chuck braises slowly in Barolo wine until fork-tender and deeply flavored.

Total 12 hr 20 min Makes 6 servings Calories 520/serving

Dietary

Nut free

Allergens

Dairy, Wheat, Red meat

This Piedmontese pot roast marinates beef chuck overnight in Barolo wine with aromatic vegetables, then braises low and slow until the meat turns silky and the sauce reduces to a rich, wine-dark gravy. Serve it over creamy polenta or buttered egg noodles for a cold-weather Sunday dinner.

Ingredients

  • 3 pounds beef chuck roast, tied
  • 1 bottle Barolo wine (750 ml)
  • 1 yellow onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 4 whole cloves
  • 1 stick cinnamon
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground

Method

  1. Place the beef chuck roast in a large non-reactive bowl or container with the chopped onion, carrots, celery, garlic, bay leaves, thyme, rosemary, cloves, and cinnamon stick. Pour in the Barolo wine, cover, and refrigerate to marinate.

  2. Remove the beef from the marinade and pat it very dry with paper towels. Strain the marinade, reserving the wine liquid and the vegetables separately.

  3. Season the beef all over with the salt and pepper, then dust it lightly with the flour, shaking off any excess.

  4. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 3 to 4 minutes per side.

  5. Remove the beef and set aside. Add the reserved marinade vegetables to the pot and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.

  6. Stir in the tomato paste and cook, stirring, for 1 minute until it darkens slightly.

  7. Return the beef to the pot. Pour in the reserved wine marinade and the beef stock; the liquid should come about two-thirds up the side of the roast.

  8. Bring the liquid to a simmer over medium-high heat, then reduce the heat to low, cover tightly, and transfer to a 325°F oven. Braise until the meat is fork-tender, turning the roast halfway through, about 3 hours.

  9. Transfer the beef to a cutting board, tent with foil, and let rest.

  10. Strain the braising liquid into a saucepan, discarding the solids. Simmer over medium-high heat until reduced and slightly thickened, about 15 minutes.

  11. Whisk the butter into the sauce until glossy, then season with additional salt and pepper to taste.

  12. Remove the string from the roast and slice the beef against the grain. Arrange on a platter and spoon the sauce over the top before serving.

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    Brasato al Barolo

    This Piedmontese pot roast marinates beef chuck overnight in Barolo wine with aromatic vegetables, then braises low and slow until the meat turns silky and the sauce reduces to a rich, wine-dark gravy. Serve it over creamy polenta or buttered egg noodles for a cold-weather Sunday dinner.

    12 hr 20 min 6 servings 520 cal

    Ingredients

    • 3 pounds beef chuck roast, tied
    • 1 bottle Barolo wine (750 ml)
    • 1 yellow onion, roughly chopped
    • 2 carrots, roughly chopped
    • 2 stalks celery, roughly chopped
    • 3 cloves garlic, smashed
    • 2 bay leaves
    • 4 sprigs fresh thyme
    • 2 sprigs fresh rosemary
    • 4 whole cloves
    • 1 stick cinnamon
    • 3 tablespoons all-purpose flour
    • 3 tablespoons olive oil
    • 2 tablespoons tomato paste
    • 2 cups beef stock
    • 2 tablespoons unsalted butter
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper, freshly ground

    Method

    1. 1

      Place the beef chuck roast in a large non-reactive bowl or container with the chopped onion, carrots, celery, garlic, bay leaves, thyme, rosemary, cloves, and cinnamon stick. Pour in the Barolo wine, cover, and refrigerate to marinate.

    2. 2

      Remove the beef from the marinade and pat it very dry with paper towels. Strain the marinade, reserving the wine liquid and the vegetables separately.

    3. 3

      Season the beef all over with the salt and pepper, then dust it lightly with the flour, shaking off any excess.

    4. 4

      Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 3 to 4 minutes per side.

    5. 5

      Remove the beef and set aside. Add the reserved marinade vegetables to the pot and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.

    6. 6

      Stir in the tomato paste and cook, stirring, for 1 minute until it darkens slightly.

    7. 7

      Return the beef to the pot. Pour in the reserved wine marinade and the beef stock; the liquid should come about two-thirds up the side of the roast.

    8. 8

      Bring the liquid to a simmer over medium-high heat, then reduce the heat to low, cover tightly, and transfer to a 325°F oven. Braise until the meat is fork-tender, turning the roast halfway through, about 3 hours.

    9. 9

      Transfer the beef to a cutting board, tent with foil, and let rest.

    10. 10

      Strain the braising liquid into a saucepan, discarding the solids. Simmer over medium-high heat until reduced and slightly thickened, about 15 minutes.

    11. 11

      Whisk the butter into the sauce until glossy, then season with additional salt and pepper to taste.

    12. 12

      Remove the string from the roast and slice the beef against the grain. Arrange on a platter and spoon the sauce over the top before serving.