Brasato al Barolo

Brasato al Barolo is an Italian dish featuring braised beef slow-cooked in Barolo wine, which gives the dish its rich, robust flavors. The lengthy cooking process ensures the beef becomes tender, soaking up the nuances of the wine. As the dish simmers, your kitchen will be filled with enticing aromas, making the wait worthwhile. Pair Brasato al Barolo with creamy polenta or roasted vegetables for a complete meal.

Ingredients

• 2 lbs beef chuck roast, trimmed and cut into large chunks
• 1 bottle Barolo wine
• 2 cups beef broth
• 1 whole onion, chopped
• 2 whole carrots, sliced
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp flour
• 1 tbsp butter
• 1 sprig rosemary
• 2 sprigs thyme

Instructions

1. Preheat the oven to 325°F (165°C).
2. In a Dutch oven, heat the olive oil over medium-high heat.
3. Season the beef pieces with salt and pepper. Brown the pieces on all sides in the pot, then remove and set aside.
4. Add the chopped onion, sliced carrots, and chopped celery to the pot. Cook until the vegetables are softened, about 5 minutes.
5. Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
6. Sprinkle the flour over the vegetables and stir well. Gradually add the Barolo wine and beef broth, scraping up any browned bits from the bottom of the pot.
7. Return the browned beef to the pot and add the rosemary sprig and thyme sprigs. Bring the mixture to a simmer.
8. Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is tender.
9. After cooking, remove the beef from the pot. Strain the sauce and reduce it on the stovetop over medium heat, if needed, to thicken.
10. Serve the tender beef with the rich sauce.

Keywords: Braised Beef, Rosemary, Thyme

Spice Rack: Salt, Pepper, Rosemary, Thyme

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