Beef In Barolo Recipes

BEEF BRAISED IN BAROLO

Steps:

• Preheat the oven to 300°F (150°C) and adjust an oven rack to the lower third position.
• Pat the beef dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Brown the beef on all sides, 7 to 10 minutes, reducing the heat if the beef begins to scorch. Transfer the beef to a large plate.
• Pour off almost all the fat in the pot, add the pancetta, and cook over medium heat, stirring often, until browned and crisp, about 8 minutes. Add the onions, carrots, celery, and 1/4 teaspoon salt and cook, stirring often, until softened, 8 to 10 minutes.
• Stir in the garlic, 1 teaspoon of the thyme, and the rosemary and cook until fragrant, about 30 seconds. Stir in the flour, tomato paste, and sugar and cook, stirring constantly, for 1 minute. Slowly whisk in the wine, scraping up any browned bits, until smooth. Stir in the tomatoes and bring to a simmer.
• Add the beef, along with any juices that accumulated on the plate, to the pot and bring to a simmer. Cover, place the pot in the oven, and cook until the meat is very tender and a fork inserted into it meets very little resistance, 3 to 3 1/2 hours, turning the beef every hour.
• Transfer the beef to a cutting board and tent loosely with foil.
• Meanwhile, strain the braising liquid into a fat separator or bowl, discarding the solids. Defat the braising liquid by pouring off the fat, skimming the fat with a ladle, or refrigerating the whole shebang overnight so that the solidified fat can be lifted from the surface.
• Add the remaining 1 teaspoon thyme to the defatted braising liquid, bring to a simmer over medium-high heat, and cook until thickened, saucy, and reduced to about 1 1/2 cups, 15 to 20 minutes. Season the sauce with salt and pepper to taste.
• Remove the kitchen string, slice the beef against the grain into 1/4-inch-thick slices, and transfer to a serving platter with polenta, if desired. Spoon the sauce over the beef, garnish with thyme, if desired, and serve.

BRASATO AL BAROLO - BRAISED CHUCK ROAST IN RED WINE

Steps:

• Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
• Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
• Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
• Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
• Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

BRAISED BEEF IN BAROLO (CROCK POT)

Steps:

• Tie the beef with kitchen string & place in a large dish; add the next 10 ingredients and let marinade for 6 to 7 hours.
• Drain the meat, reserving the marinade and pat dry with paper towels.
• Heat the butter, oil & bacon fat in a pan; add the meat and cook over high heat, turning frequently, until browned all over, then transfer to a slow cooker.
• Tip the pan and remove as much fat as possible, then deglaze pan with remaining wine & pour over beef; add marinade & beef broth to slow cooker.
• Cook on low for 7 to 8 hours; the meat is cooked when it feels very tender at the pricking of a knife or fork.
• Remove beef from slow cooker & remove kitchen string; tent for about 10 minutes before carving.
• Make Sauce: Remove bay leaf, stir in cocoa powder & pour liquid into a blender or food processor; being careful with this hot liquid, process until smooth.
• If desired, thicken on stove top using flour, corn starch or arrowroot.

BEEF BRAISED IN BAROLO WINE (BRASATO)

Steps:

• Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.
• Remove the meat, reserving the marinade, and pat the meat dry.
• Strain the marinade, bring it to a boil, and cook it until it's reduced by half. In the meantime, tie the meat with string so it keeps its shape and brown it in a pot with the butter.
• Once it's well browned on all sides, season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover everything, and simmer over a low flame until the meat is done, about two hours.
• When the meat is done remove it to a platter and remove the string. Remove and discard the bay leaf. Remove the vegetables with a slotted spoon and either put them through a food mill or blend them.
• Degrease the sauce, stir the blended vegetables back into it, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon.
• Serve it with mashed potatoes or a steaming polenta, and the other vegetables you prefer. And, of course, a bottle of Barolo.