Brasato al Barolo

Brasato al Barolo takes its name from the slow braise in Piedmont’s celebrated Barolo wine. Tender beef simmers with aromatic vegetables until the wine reduces into a deep, glossy sauce, often ladled over polenta.

Serves 6 · 30 min prep · 210 min cook

Estimate for one serving

• 330 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 3 lb beef chuck or bottom round roastMeat
• 1 bottle Barolo or Nebbiolo-style red winePantry
• 1 each onion, carrot, celery, choppedProduce
• 3 garlic clovesProduce
• 1 tbsp tomato pastePantry
• 2 tbsp butterDairy
• 2 tbsp olive oilPantry
• 2 bay leavesSpices
• a few sprigs rosemary and thymeProduce
• to taste salt and pepperSpices
• for serving polenta or mashed potatoesPantry

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.