BEEF BRAISED IN BAROLO
This beef braised in Barolo is braised chuck roasted in an aromatic mix of Barolo wine, garlic, tomato paste, thyme, and rosemary. Perfect for entertaining.
Provided by Editors of Cook's Illustrated
Categories Mains
Time 5h10m
Number Of Ingredients 16
Steps:
- Preheat the oven to 300°F (150°C) and adjust an oven rack to the lower third position.
- Pat the beef dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Brown the beef on all sides, 7 to 10 minutes, reducing the heat if the beef begins to scorch. Transfer the beef to a large plate.
- Pour off almost all the fat in the pot, add the pancetta, and cook over medium heat, stirring often, until browned and crisp, about 8 minutes. Add the onions, carrots, celery, and 1/4 teaspoon salt and cook, stirring often, until softened, 8 to 10 minutes.
- Stir in the garlic, 1 teaspoon of the thyme, and the rosemary and cook until fragrant, about 30 seconds. Stir in the flour, tomato paste, and sugar and cook, stirring constantly, for 1 minute. Slowly whisk in the wine, scraping up any browned bits, until smooth. Stir in the tomatoes and bring to a simmer.
- Add the beef, along with any juices that accumulated on the plate, to the pot and bring to a simmer. Cover, place the pot in the oven, and cook until the meat is very tender and a fork inserted into it meets very little resistance, 3 to 3 1/2 hours, turning the beef every hour.
- Transfer the beef to a cutting board and tent loosely with foil.
- Meanwhile, strain the braising liquid into a fat separator or bowl, discarding the solids. Defat the braising liquid by pouring off the fat, skimming the fat with a ladle, or refrigerating the whole shebang overnight so that the solidified fat can be lifted from the surface.
- Add the remaining 1 teaspoon thyme to the defatted braising liquid, bring to a simmer over medium-high heat, and cook until thickened, saucy, and reduced to about 1 1/2 cups, 15 to 20 minutes. Season the sauce with salt and pepper to taste.
- Remove the kitchen string, slice the beef against the grain into 1/4-inch-thick slices, and transfer to a serving platter with polenta, if desired. Spoon the sauce over the beef, garnish with thyme, if desired, and serve.
Nutrition Facts : ServingSize 1 serving, Calories 794 kcal, Carbohydrate 14 g, Protein 62 g, Fat 45 g, SaturatedFat 18 g, TransFat 2 g, Cholesterol 221 mg, Sodium 426 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 26 g
BRASATO AL BAROLO - BRAISED CHUCK ROAST IN RED WINE
Chuck roast is marinated overnight then braised in hearty red wine for hours to render a flavorful and succulent meat. This is a traditional dish from Northern Italy typically served on Sundays. Serve with creamy polenta or mashed potatoes. Don't forget to buy two bottles of the wine so you can enjoy one with the meal!
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 15h16m
Yield 5
Number Of Ingredients 13
Steps:
- Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
- Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
- Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
- Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
- Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.
Nutrition Facts : Calories 517.2 calories, Carbohydrate 14.1 g, Cholesterol 82.6 mg, Fat 28.8 g, Fiber 3 g, Protein 22.5 g, SaturatedFat 9.3 g, Sodium 568 mg, Sugar 4.7 g
BEEF BRAISED IN BAROLO
Provided by Lidia Bastianich
Categories Wine Beef Onion Vegetable Braise Dinner Meat Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 or more
Number Of Ingredients 18
Steps:
- Heat the oven, with a rack in the center, to 250°F.
- Season all surfaces of the roast with 1 teaspoon salt. Pour the olive oil into the big pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a platter.
- Still over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.
- Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom. Pour in the three bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged-add beef stock as needed.
- Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork-tender. The liquid should not boil&151;if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
- After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180°F-it should be easily pierced with a fork-take the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.
- Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press in the juices from the strained herbs and vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
- To serve, slice the meat crosswise (easier when it is cool). Pour a shallow layer of sauce in a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide onto a warm platter, fanned out. Heat the carrots and celery in the sauce too, if you've saved them, and arrange on the platter. Serve, passing more heated sauce at the table.
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