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Try SavoraBrasato al Barolo: Piedmontese Braised Beef in Barolo Wine
Indulge in the rich flavors of Piedmont with this classic Brasato al Barolo. Tender beef, slow-braised in a bottle of Barolo wine with aromatic spices, creates a deeply flavorful and comforting dish. The sauce, reduced to a glossy perfection, is the true star of this Italian masterpiece.
Ingredients
- Beef chuck roast (cappello del prete)3 lbs
- bottle (750ml) Barolo wine1
- whole Cloves4
- Cinnamon stick1
- Yellow onion1 large
- Carrots2 medium
- Celery stalks2
- Garlic cloves4
- sprigs Fresh rosemary2
- sprigs Fresh thyme2
- Beef broth2 cups
- Olive oil2 tablespoons
- Salt1 teaspoon
- Black pepper1/2 teaspoon
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Learn MoreMethod
Prepare the beef: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
Sear the beef: Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned. Remove the beef from the pot and set aside.
Sauté the vegetables: Add the chopped onion, carrots, and celery to the Dutch oven and cook until softened, about 8-10 minutes. Add the minced garlic, rosemary, and thyme and cook for another minute until fragrant.
Deglaze the pot: Pour in the Barolo wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5-10 minutes to reduce slightly.
Braise the beef: Return the beef to the Dutch oven. Add the beef broth, cloves, and cinnamon stick. Bring to a simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C).
Cook low and slow: Braise for 3-4 hours, or until the beef is fork-tender. Check occasionally and add more beef broth if needed to keep the beef partially submerged.
Reduce the sauce: Remove the beef from the Dutch oven and set aside to rest. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids.
Simmer the sauce: Bring the sauce to a simmer over medium heat and cook until reduced and thickened, about 20-30 minutes, or until it coats the back of a spoon.
Serve: Slice the beef against the grain and serve with the reduced Barolo sauce. Garnish with fresh herbs, if desired. Serve with creamy polenta or mashed potatoes.
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