Brasato al Barolo

Serves 6 · 30 min prep · 210 min cook

Ingredients

• 3 lb beef chuck or bottom round roast
• 1 bottle Barolo or Nebbiolo-style red wine
• 1 each onion, carrot, celery, chopped
• 3 garlic cloves
• 1 tbsp tomato paste
• 2 tbsp butter
• 2 tbsp olive oil
• 2 bay leaves
• a few sprigs rosemary and thyme
• to taste salt and pepper
• for serving polenta or mashed potatoes

Instructions

1. 1Marinate the beef overnight in wine with vegetables and herbs if time allows.
2. 2Pat dry, season, and brown in oil and butter. Set aside.
3. 3Sauté the drained vegetables; stir in tomato paste.
4. 4Return beef, add marinade and herbs. Braise covered until fork-tender.
5. 5Remove beef; reduce sauce and blend or strain for silkiness.
6. 6Slice against the grain and nap with sauce. Serve with polenta.