Best Red Wine Brasato With Glazed Root Vegetables Recipes

BRASATO AL BAROLO - BRAISED CHUCK ROAST IN RED WINE

Brasato al Barolo - Braised Chuck Roast in Red Wine image

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

Ingredients

1 (2 pound) beef chuck roast
1 onion, cut into 8 pieces, layers separated
2 large carrots, cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
10 whole black peppercorns
5 whole cloves
1 clove garlic, crushed
1 cinnamon stick
1 sprig rosemary
2 bay leaves
1 (750 milliliter) bottle Barolo (dry Italian) red wine
3 tablespoons olive oil, or more to taste
1 teaspoon salt

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

GLAZED ROOT VEGETABLES

Glazed Root Vegetables image

When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.

Provided by Scott Koeneman

Categories Side Dish Vegetables Sweet Potatoes

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

5 small turnips, peeled and cut into 1-inch dice
5 carrots, peeled and cut into 1-inch dice
2 parsnips, peeled and cut into 1-inch dice
2 sweet potatoes, peeled and cut into 1-inch dice
2 teaspoons white sugar
¼ cup balsamic vinegar
salt and ground black pepper to taste

Steps:

Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g

RED WINE BRASATO WITH GLAZED ROOT VEGETABLES

Red Wine Brasato with Glazed Root Vegetables image

Brasato (which means "braised" in Italian) is the ultimate pot roast.

Provided by Molly Stevens

Yield Makes 6 servings (plus leftovers)

Number Of Ingredients 21

Ingredients

1 750-ml bottle hearty red wine (such as Cabernet Sauvignon, Zinfandel, or Syrah)
3 tablespoons olive oil
2 3-pound beef chuck pot roasts
1 large onion, chopped
1 large carrot, peeled, coarsely chopped
1 large celery stalk, chopped
3 garlic cloves, peeled, smashed
1 heaping tablespoon tomato paste
1 14-ounce can beef broth
2 large sprigs fresh sage
2 large sprigs fresh parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
2 tablespoons butter
1 tablespoon olive oil
1 (1-pound) celery root (celeriac), peeled, cut into 1-inch cubes
1 pound turnips, peeled, cut into 1-inch cubes
1 pound carrots, peeled, cut into 1-inch cubes
2 teaspoons sugar
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley

Steps:

Adjust rack to lower third of oven. Preheat to 300°F. Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes.
Meanwhile, heat oil in heavy large wide pot over medium heat. Sprinkle roasts with salt and pepper. Add 1 roast to pot and cook until brown on all sides, about 13 minutes. Transfer to large plate; repeat with remaining roast. Spoon fat from pot Add onion, carrot, celery, and garlic to pot. Sprinkle with salt and pepper. sauté over medium-high heat until vegetables begin to brown, about 6 minutes. Add tomato paste; stir 1 minute. Add broth; bring to boil. Add sage, parsley, bay leaf, and peppercorns. Return roasts and any accumulated juices to pot, tucking roasts to fit in single layer. Pour reduced red wine over; cover.
Transfer roasts to oven and braise 1 hour 15 minutes. Turn roasts over. Cover and braise until roasts are tender, about 1 hour 15 minutes longer. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and keep chilled. Rewarm in 350°F oven until heated through, about 30 minutes.
Transfer roasts to cutting board; tent with foil. Strain braising liquid into medium saucepan, pressing on solids in strainer. Spoon fat from surface of braising liquid; keep liquid warm.
Melt butter with oil in heavy large skillet over high heat. Add celery root, turnips, and carrots. Sprinkle with salt and pepper. sauté until browned in spots, about 8 minutes. Add 1 cup braising liquid from pot roast. Cover, reduce heat to medium, and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to high, and bring to boil. Stir in sugar. Add sage and parsley and cook until sauce is reduced to glaze, stirring often, about 1 minute. Season with salt and pepper. Cut roasts into 1/2-inch-thick slices. Arrange slices on platter. Spoon vegetables around roast. Drizzle some of braising liquid over meat and serve.