Brasato al Barolo
A braised beef roast in Barolo red wine
- Dutch Oven
Brasato al Barolo
- 2 lb Chuck Roast
- 1 each Sweet Yellow Onion 1/4" diced
- 1 each Carrot 1/4" diced
- 1 each Celery Stalk 1/4" diced
- 2 cloves Garlic minced
- 2 each Bay Leaf
- 1 sprig Rosemary
- 4 sprigs Thyme
- 5 each Juniper Berries
- 3/4 bottle Barolo Wine
- 4 TBL Unsalted Butter
- 1 TBL Extra Virgin Olive Oil
- 1/4 cup Cognac
- 1/4 cup All Purpose Flour
- 2 cups Water
- 2 cups Milk
- 1 cup Polenta
- 2 TBL Unsalted Butter
- 1/2 cup Parmigiano Reggiano grated
- AN Kosher Salt as needed
- Heat the olive oil over medium-high heat, in a Dutch oven or other heavy pot large enough for the meat. Brown the meat on all sides, then remove.
- Add the onions, carrots, celery, rosemary, bay leaves, thyme and juniper berries. Cook over medium heat, stirring frequently, until the vegetables are soft.
- Add cognac to deglaze the pan. Add butter then flour over vegetable mixture and stir to combine. Add wine and bring to a simmer.
- Return the meat to the pan and cover the pot. Simmer, covered, turning the meat occasionally with tongs, until the meat is tender, about 3 hours. Before serving remove bay leaf and herbs.
- While beef is braising make polenta
- Bring water and salt to a boil in a saucepan. Pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to a simmer, stirring often until polenta starts to thicken. Cover and cook for 30 minutes, stirring about every 5 minutes.
- Turn off heat and stir butter into polenta until butter partially melts; mix in Parmigiano-Reggiano cheese into polenta until cheese has melted. Let rest for mixture to thicken again.
Place polenta onto plate and serve the braised meat over the polenta.