Beef Braised in Barolo: Brasato al Barolo

TOTAL TIME: 3 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 3 hr
YIELD: 4 to 6 servings
LEVEL: Intermediate

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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

Explore More On

All Topics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.