Brasato al Barolo
Indulge in tender braised beef simmered in rich Barolo wine, infused with aromatic herbs and vegetables.
Ingredients
- 1.2 kg beef for braising
- 750 ml Barolo red wine
- 2 onions
- 2 carrots
- 2 celery stalks
- 4 garlic cloves
- 2 rosemary sprigs
- 2 bay leaves
- 2 tbsp neutral oil
- 1 tsp salt
- 1/2 tsp black pepper
How to make it
- Pat the beef completely dry and season it all over with the salt and black pepper. Cut the onions, carrots and celery into large pieces, and lightly crush the garlic cloves.
- Heat the neutral oil in a heavy pot over medium-high heat and sear the beef on all sides until deeply browned, then transfer it to a plate.
- Lower the heat to medium and add the onions, carrots and celery to the pot. Cook them for 6 to 8 minutes, stirring often, until the onions soften and pick up the browned bits, then add the garlic and cook for 1 minute more.
- Return the beef to the pot, add the rosemary sprigs and bay leaves, and pour in the Barolo. Bring it just to a simmer, then cover the pot and cook on very low heat for about 3 hours, turning the beef halfway through, until it is very tender.
- Lift out the beef and let it rest for 10 minutes. Remove the rosemary and bay leaves, then simmer the cooking liquid uncovered until it reduces to a glossy sauce that lightly coats a spoon.
- Slice the beef thickly against the grain and spoon some of the sauce over the top.
- Serve the braised beef in wide shallow bowls with the softened vegetables tucked around it and the Barolo sauce poured over in a shallow pool.
