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Brasato al Barolo

Brasato al Barolo

A braised beef roast in Barolo red wine
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

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
Polenta
  • 2 cups Water
  • 2 cups Milk
  • 1 cup Polenta
  • 2 TBL Unsalted Butter
  • 1/2 cup Parmigiano Reggiano grated
  • AN Kosher Salt as needed

Equipment

  • Dutch Oven

Method
 

  1. 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.
  2. Add the onions, carrots, celery, rosemary, bay leaves, thyme and juniper berries. Cook over medium heat, stirring frequently, until the vegetables are soft.
  3. Add cognac to deglaze the pan. Add butter then flour over vegetable mixture and stir to combine. Add wine and bring to a simmer.
  4. 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.
Polenta
  1. While beef is braising make polenta
  2. 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.
  3. Reduce heat to a simmer, stirring often until polenta starts to thicken. Cover and cook for 30 minutes, stirring about every 5 minutes.
  4. 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.

Notes

Place polenta onto plate and serve the braised meat over the polenta.