Ingredients
Units
Scale
Ingredients (Serves 4-6)
For the Brasato al Barolo:
- 2–3 pounds (1-1.5 kg) beef chuck roast or brisket
- 1 bottle (750 ml) Barolo wine (or other robust red wine)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 sprig rosemary
- 2 bay leaves
- 2 tablespoons flour (optional, for thickening)
- Salt and freshly ground black pepper, to taste
For the Polenta:
- 1 cup coarse polenta
- 4 cups water or chicken broth
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmigiano-Reggiano cheese
- Freshly ground black pepper, to taste
Instructions
Instructions
1. Marinate the Beef (Optional for Best Flavor):
- Place the beef in a large dish. Pour the Barolo wine over it and add half the onion, carrot, celery, rosemary, and bay leaves. Cover and refrigerate for 6-8 hours or overnight. Remove the beef, pat it dry, and strain the marinade, reserving the wine and vegetables separately.
2. Sear the Beef:
- Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned. Remove and set aside.
3. Sauté the Vegetables:
- In the same pot, add the remaining onion, carrot, celery, and garlic. Sauté for 5-7 minutes, until softened.
4. Braise the Beef:
- Stir in the tomato paste and cook for 1-2 minutes. Pour in the reserved wine marinade (or fresh wine if not marinating) and the beef broth. Return the beef to the pot and add rosemary and bay leaves. Bring to a boil, then reduce to a simmer.
- Cover and cook on low heat for 2.5 to 3 hours, turning the beef occasionally, until tender. Alternatively, braise in a preheated 325°F (160°C) oven.
5. Prepare the Polenta:
- While the beef cooks, bring the water or broth to a boil in a medium saucepan. Add the salt.
- Gradually whisk in the polenta to prevent lumps. Reduce the heat to low and simmer, stirring occasionally, for 20-30 minutes until thick and creamy.
- Stir in the butter and grated Parmigiano-Reggiano. Adjust seasoning with salt and pepper.
6. Finish the Sauce:
- Remove the beef from the pot and set aside to rest. Discard the rosemary and bay leaves.
- For a thicker sauce, whisk in the flour and simmer until the sauce reduces to your desired consistency. Alternatively, blend the vegetables for a smoother sauce.
7. Serve:
- Slice the beef and serve over creamy polenta. Spoon the Barolo sauce generously over the top and garnish with extra grated Parmigiano-Reggiano.
