Ingredients with Measurements:
- 2 lbs beef chuck roast
- 1 bottle Barolo wine
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 cups beef broth
- 1/4 cup tomato paste
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Season the beef chuck roast with salt and pepper and sear it on all sides until browned, about 4-5 minutes per side.
4. Remove the beef from the pot and set it aside.
5. Add the chopped onion, carrots, celery, and minced garlic to the pot and sauté until the vegetables are softened, about 5-7 minutes.
6. Add the tomato paste and stir to combine with the vegetables.
7. Pour in the bottle of Barolo wine and scrape the bottom of the pot to release any browned bits.
8. Add the bay leaves, rosemary sprigs, and beef broth to the pot and stir to combine.
9. Return the beef chuck roast to the pot and spoon some of the vegetable and wine mixture over the top.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Braise the beef in the oven for 3-4 hours, or until the meat is tender and falls apart easily with a fork.
12. Remove the pot from the oven and let the beef rest for 10-15 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 10g
Protein: 40g
Sodium: 800mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or short ribs.
- Barolo wine can be substituted with any full-bodied red wine, such as Cabernet Sauvignon or Merlot.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms to the pot during the last hour of cooking.
- Use a slow cooker instead of the oven for a more hands-off approach.
- Add a tablespoon of balsamic vinegar to the pot for a tangy flavor.
Tips and tricks:
- Make sure to sear the beef on all sides before braising it to develop a rich, caramelized flavor.
- Let the beef rest before slicing to allow the juices to redistribute and keep the meat moist.
- Serve the braised beef with a side of creamy polenta or mashed potatoes to soak up the flavorful sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the beef and sauce in a pot and heat over medium-low heat until warmed through.
Presentation ideas:
Serve the sliced beef on a platter with the vegetables and sauce spooned over the top.
Garnishes:
Garnish with fresh parsley or chopped rosemary for a pop of color and flavor.
Pairings:
Pair with a glass of Barolo wine or any other full-bodied red wine.
Suggested side dishes:
Creamy polenta, mashed potatoes, roasted root vegetables, or a simple green salad.
Troubleshooting advice:
- If the beef is tough, it may need to cook for longer. Return it to the oven and check it every 30 minutes until it is tender.
- If the sauce is too thin, remove the beef from the pot and simmer the sauce over medium heat until it thickens.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Brasato al Barolo is a traditional Italian dish from the Piedmont region, where Barolo wine is produced. It is a hearty, slow-cooked beef dish that is perfect for cold winter nights.
Flavor profiles:
This dish is rich and savory, with a deep, complex flavor from the Barolo wine and aromatic herbs.
Serving suggestions:
Serve this dish with a glass of Barolo wine and a side of creamy polenta or mashed potatoes for a comforting and satisfying meal.
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Region: Italian