Beef Braised in Barolo
User Reviews
5
24 reviews
Excellent
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Prep Time
1 hr 40 mins
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Cook Time
3 hrs 30 mins
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Total Time
5 hrs 10 mins
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Servings
6 to 8 servings
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Calories
794 kcal
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Course
Main Course
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Cuisine
Italian
Beef Braised in Barolo
Report
Beef Braised in Barolo features a boneless beef chuck eye roast slowly cooked in Barolo wine with pancetta, aromatic vegetables, and herbs. The process develops a rich, tender stew with deep flavors from the wine and tomato paste. Pancetta adds savory complexity, and the dish is well suited for serving over polenta or accompanied by other hearty sides.
Description
This recipe uses a 3 1/2- to 4-pound boneless beef chuck eye roast, trimmed and tied, which is browned to develop a caramelized crust before braising. The braising liquid combines Barolo wine, diced tomatoes, and a flavor base of sautéed pancetta, onion, carrot, celery, garlic, thyme, rosemary, flour, tomato paste, and a touch of sugar. The pancetta is cooked until crisp to contribute a rich, smoky element. Once combined, the beef is slowly cooked in this mixture at low heat to break down the collagen, resulting in tender meat imbued with the complex aromas of the wine and herbs. The resulting stew has a hearty texture with savory, layered flavors. It can be served with creamy polenta or other side dishes suitable for soaking up the sauce.
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Ingredients
- One (3 1/2- to 4-pound) beef chuck eye roast pulled apart into 2 pieces, trimmed, and tied with kitchen string, boneless
- salt freshly ground
- black pepper freshly ground
- 1 tablespoon vegetable oil
- 4 ounces pancetta cut into 1/4-inch (6-mm) chunks
- 2 medium onion chopped
- 2 medium carrot peeled and chopped
- 2 celery chopped, stalks
- 2 medium garlic minced (about 1 tablespoon, cloves
- 2 teaspoons thyme leaves plus more for garnish, if desired, minced, fresh
- 1 teaspoon rosemary minced fresh
- 1 tablespoon all-purpose flour unbleached
- 1 tablespoon tomato paste store-bought or homemade
- 1/2 teaspoon granulated sugar
- One bottle Barolo wine
- One can diced tomatoes drained
- polenta optional, cooked
Instructions
- 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.
Notes
- Barolo wine is preferred, but Cabernet Sauvignon or Zinfandel can be used as more available substitutes.
- Use pancetta sliced thick from a deli or Italian market instead of prepackaged thin slices for better texture and flavor.
- If pancetta is unavailable, salt pork can be boiled briefly to reduce saltiness and used as a substitute.
Nutrition Information
Show Details
Serving
1serving
Calories
794kcal
(40%)
Carbohydrates
14g
(5%)
Protein
62g
(124%)
Fat
45g
(69%)
Saturated Fat
18g
(90%)
Monounsaturated Fat
21g
(105%)
Trans Fat
2g
(100%)
Cholesterol
221mg
(74%)
Sodium
426mg
(18%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 794 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 794kcal | 40% |
| Carbohydrates | 14g | 5% |
| Protein | 62g | 124% |
| Fat | 45g | 69% |
| Saturated Fat | 18g | 90% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 221mg | 74% |
| Sodium | 426mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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