Entree: Italy – Piedmont – Brasato al Barolo (Braised beef in Barolo wine)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast
- 4 oz (115 g) pancetta, diced
- 2 tbsp (30 ml) olive oil
- 1 large onion, about 10 oz (280 g), chopped
- 2 carrots, about 8 oz (225 g), chopped
- 2 stalks celery, about 4 oz (115 g), chopped
- 3 cloves garlic, about 9 g, crushed
- 3 cups (750 ml) Barolo or other full-bodied dry red wine
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves (approx. 0.5 g)
- 2 sprigs fresh rosemary (about 2 g) and 3 sprigs fresh thyme (about 1 g), tied as bouquet
- 1 tbsp (15 ml) balsamic vinegar or red wine vinegar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour (for finishing, optional)

Instructions

1. Optional marinade: Combine wine, half the chopped vegetables, rosemary, thyme, and bay leaves; submerge roast and refrigerate 8–12 hours. Drain (reserve marinade).
2. Pat roast dry, season with salt and pepper. In a Dutch oven, render pancetta until crisp, remove pancetta and set aside.
3. Brown roast in pancetta fat and oil on all sides; remove and set aside.
4. Sauté remaining onion, carrots, celery, and garlic until softened. Stir in tomato paste and cook 1–2 minutes.
5. Return roast and pancetta to pot; add reserved wine (or fresh wine), beef stock, bouquet garni, and vinegar; bring to a simmer.
6. Cover and braise in a 325°F (165°C) oven for 3–3.5 hours, until beef is fork-tender.
7. Remove roast and strain braising liquid; reduce liquid on stove to concentrate flavors. Whisk in butter and flour paste (beurre manié) to thicken if desired.
8. Slice the roast and spoon reduced sauce over servings; serve with polenta, mashed potatoes, or buttered noodles.