Name: Brasato al Barolo (beef braised in Barolo wine) with polenta.
Ingredients: 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; 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

Ingredients

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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

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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.