Red Wine Brasato With Glazed Root Vegetables Recipes

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BRASATO AL BAROLO - BRAISED CHUCK ROAST IN RED WINE



Brasato al Barolo - Braised Chuck Roast in Red Wine image

Chuck roast is marinated overnight then braised in hearty red wine for hours to render a flavorful and succulent meat. This is a traditional dish from Northern Italy typically served on Sundays. Serve with creamy polenta or mashed potatoes. Don't forget to buy two bottles of the wine so you can enjoy one with the meal!

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 15h16m

Yield 5

Number Of Ingredients 13

1 (2 pound) beef chuck roast
1 onion, cut into 8 pieces, layers separated
2 large carrots, cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
10 whole black peppercorns
5 whole cloves
1 clove garlic, crushed
1 cinnamon stick
1 sprig rosemary
2 bay leaves
1 (750 milliliter) bottle Barolo (dry Italian) red wine
3 tablespoons olive oil, or more to taste
1 teaspoon salt

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.

Nutrition Facts : Calories 517.2 calories, Carbohydrate 14.1 g, Cholesterol 82.6 mg, Fat 28.8 g, Fiber 3 g, Protein 22.5 g, SaturatedFat 9.3 g, Sodium 568 mg, Sugar 4.7 g

BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Categories     Beef     Garlic     Onion     Pork     Tomato     Vegetable     Braise     Sauté     Red Wine     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water
Accompaniment: creamy polentaepi:recipelink
Special Equipment
a 4- to 5-qt heavy ovenproof pot with lid

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 and tongs.
  • Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, 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-thick slices and return to sauce.

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