Brasato Al Barolo Recipes

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.

BRASATO AL BAROLO

Steps:

• Special equipment: a 4-to-5 qt heavy ovenproof pot with lid Put oven rack in middle position and preheat oven to 325 degrees F. Heat oil in pot over moderately high heat until hot but not smoking. Meanwhile pat meat dry and sprinkle with salt and pepper. Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs. Add pancetta to oil in pot and saute over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and saute, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. (This mixture is called mirepoix) Add garlic, thyme, and rosemary and saute, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours. Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thich slices and return to sauce. Cook's Note: Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350 degree oven until hot, 25, 30 minutes, then slice meat.

BRASATO AL BAROLO

Steps:

• *Put Oven rack in middle position and preheat oven to 325 F. *Heat oil in pot over moderately high heat until hot but not smoking. *Meanwhile, pat meat dry and sprinkle with salt and pepper. *Brown meat in hot oil on all sides, about 10 minutes total.(If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork or tongs. *Add pancetta to oil in pot and saute over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and saute, stirring occasionally, until vegetables are soften and turn golden, about 10-12 minutes. Add garlic, thyme, and rosemary and saute, stirring until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is fork tender, 2 1/2 - 3 hours. *Transfer meat to cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across grain into 1/2 inch-thick slices and return to sauce.