Brasato al Barolo
A classic Italian braised beef chuck in full-bodied red wine, finished with caramelized vegetables and silky pan sauce. Deeply flavored, restaurant-worthy, and achievable in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2.5 pounds beef chuck roast, boneless
- 1.5 cups Barolo or other full-bodied red wine
- 3 medium carrots
- 2 stalks celery stalks
- 1 medium yellow onion
- 1 cup beef broth
- 1.5 tablespoons tomato paste
- 3 cloves garlic cloves
Instructions
- 1
Cut the carrots lengthwise in half from tip to root, then cut each piece into 2-inch lengths; you should have about 12 pieces total.
- 2
Cut the celery stalks crosswise into 2-inch pieces, discarding the leafy tops; you should have about 8 pieces.
- 3
Peel the onion, leaving the root end intact so it holds together, then cut it into 6 wedges by slicing from tip toward root.
- 4
Mince the garlic cloves until the pieces are about the size of pencil-tip dots—smaller than a grain of rice.
- 5
Pat the beef chuck dry with a paper towel, pressing gently on all surfaces to remove moisture so it will brown better.
- 6
Place a large heavy-bottomed pot or Dutch oven over medium-high heat for 2 minutes until it is hot—a drop of water should sizzle immediately.
- 7
Add a thin coating of olive oil, tilting the pot to coat the bottom evenly; wait 30 seconds until the oil shimmers and slides when you tilt.
- 8
Place the beef chuck in the center of the pot and leave it untouched for 4 minutes until the bottom develops a dark golden crust.
- 9
Flip the beef with tongs and sear the other side for 3 minutes until it is also dark golden, then transfer to a plate.
- 10
Pour the wine into the pot, scraping the bottom with a wooden spoon for 1 minute to dissolve the stuck-on brown bits.
- 11
Stir the tomato paste and minced garlic into the wine, mixing until uniform and no streaks remain, about 20 seconds.
- 12
Return the beef chuck to the pot, nestling it into the wine mixture; then arrange the carrot pieces, celery pieces, and onion wedges around it.
- 13
Pour the beef broth over the beef and vegetables; the liquid should come halfway up the side of the meat.
- 14
Cover the pot with a lid and transfer to a 375°F oven for 35 minutes, or until a meat thermometer inserted in the center reads 190°F.
- 15
Remove the pot from the oven and transfer the beef to a cutting board; let it rest for 5 minutes while you finish the sauce.
- 16
Place the pot on the stovetop over medium-high heat; let the liquid simmer for 3 minutes, stirring occasionally, until it reduces by one-third and thickens slightly.
- 17
Taste the sauce and add a pinch of salt and pepper; the flavor should be deep and wine-forward without tasting thin or watery.
- 18
Slice the beef chuck crosswise (against the grain) into 0.5-inch-thick slices; the meat should be fork-tender and pull apart easily.
- 19
Divide the beef slices and vegetables among four serving plates, positioning them in the center of each plate.
- 20
Spoon the pan sauce over the beef and vegetables, pouring it to cover the surface lightly; serve immediately while hot.
Tools you’ll need
- large heavy-bottomed Dutch oven or pot with lid (at least 5-quart capacity)
- cutting board
- chef's knife
- paper towels
- wooden spoon
- tongs
- meat thermometer
- serving plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
