Brasato al Barolo simply means beef braised in Barolo wine. It’s a classic, rustic dish from the Piedmont region of Italy. Every northern Italian family has their own version of this recipe, but one thing remains the same – a hearty roast is cooked long and slow in a full-bodied red wine until the wine has reduced to a flavorful and brothy essence.
Now is not the time to buy a poor, lackluster red wine (…is it ever really that time, though?). For this dish, the quality and type of red wine is very important. To achieve a full-flavored sauce, you need a big, bold wine. I use Barolo, one of the boldest of the Italian reds! However, you could also use Valpolicella, Brunello, Barbera, or Taurasi.
You’ll want to use a boneless chuck roll and slowly simmer it for 2.5 – 3 hours for a tender result that won’t fall apart, but can easily be sliced. The bold flavor of the wine will permeate the meat and vegetables, and create an incredibly flavorful broth. It is meant to be this way. If a thicker sauce is desired, simply add more vegetables to the pot and pass them through a food mill at the end.
Since the temperatures have dropped and it’s been literally freezing outside, I’m all about that hot-from-the-burner comfort dish – and this one doesn’t disappoint! The added benefit is the whole house will fill with the most delicious and comforting aroma.
Serve alongside mashed potatoes for the ultimate comfort fare. My favorite part is when the broth gets in and around the hot buttery potatoes. Oh me oh my….
Got Leftovers?
While I tend to serve this straight away, note that this is one of those dishes that tastes even better the next day after the meat has had time to sit in its robust broth. It’s often my go-to for a holiday, make it the night before, slice and heat through when ready to serve.
To reheat leftovers, slice the meat against the grain and add enough leftover brothy essence to a skillet to cover the meat. Heat low and slow until heated through.
Another leftover option is to pull the roast apart (use two forks to shred) and add it to pasta and tomato sauce the next day. I like to mix the leftover brasato broth in with a little tomato paste along with crushed whole tomatoes. Perfection.
Also, if you want to roll-up your sleeves, you can shred the leftover brasato and mix it in with a little of the remaining broth, and then stuff it inside of homemade ravioli.
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Equipment
- Dutch Oven You will need a heavy enameled cast-iron Dutch or French oven - or a heavy 8-quart or larger pot with a lid.
Ingredients
- Kosher salt
- Fresh ground pepper
- 1/4 cup olive oil
- 3 ½ lb chuck roast
- 2 onions, quartered
- 4-6 medium carrots, peeled and chopped into 1/2-in [1.2 -cm] rounds
- pinch of ground cloves
- 2 bay leaves
- 1 ½ bottles (750-ml each) bottle of Barolo or other full-bodied red wine, plus more if needed
- 1/2 cup peas
- 1 tbsp butter
Instructions
- Generously season all sides of the meat with salt and pepper. Heat the oil over medium-high heat until hot and shimmery. Place the meat in the oil and cook, undisturbed, on all sides until a nice crust forms all over, about 2-3 minutes per side. Remove the roast and set aside.
- Add the onions and carrots to the pot. Season lightly with salt and cook until they just begin to soften, about 5 minutes, be sure to scrape up all the browned bits from the pan and mix it in with the vegetables. Add the cloves and stir to mix. Move the vegetables to the sides of the pot to make room for the roast. Return the roast to the pot, making sure it is laying flat on the bottom.
- Turn off the heat and add the wine. The wine should come up to the sides of the roast so that the roast is half-submerged. Add the bay leaves.
- Raise the heat and bring the mixture to a low boil. Then, reduce heat to a simmer and cook for 2.5-3 hours, covered – do not let the pot come to a boil. Turn the roast over halfway through cooking.
- Leaving the heat on low, carefully remove the roast to a platter, tenting in foil for 10 minutes so the juices can redistribute.
- Add the peas to the wine mixture and bring the wine and vegetables to a full boil until slightly reduced, about 2-3 minutes. The consistency should be an essence that is broth-like. Taste and adjust the seasonings if necessary.
- Pass some of the veggies through a food mill which will add wonderful texture to the broth, be sure to scrape the bottom of the food mill to include the accumulated pulp. It is recommended to reserve some of carrots for serving.
- Add the butter to the finished sauce and stir gently until melted and glossy. To serve, thinly slice the meat crosswise and serve with the reserved vegetables. Generously spoon broth over each serving. Pairs gorgeously with mashed potatoes.
Notes
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