🍷 Brasato al Barolo
A classic Piedmontese dish where beef is slowly braised in Barolo wine, resulting in tender meat with rich, deep flavors. Traditionally served with polenta.
Ingredients
• Beef chuck or brisket: 2 lbs (1 kg)
• Barolo wine (or full-bodied red): 2 cups (480 ml)
• Carrots: 2, chopped
• Celery stalks: 2, chopped
• Onion: 1, chopped
• Garlic: 3 cloves, minced
• Olive oil: 3 tbsp
• Tomato paste: 2 tbsp
• Beef broth: 2 cups (480 ml)
• Fresh thyme: 2 sprigs
• Bay leaves: 2
• Salt and black pepper: to taste
Instructions
1️⃣ • Season beef with salt and pepper. Sear on all sides in olive oil until browned.
2️⃣ • Add carrots, celery, onion, and garlic. Sauté until softened.
3️⃣ • Stir in tomato paste and cook for 2 minutes.
4️⃣ • Pour in Barolo wine and simmer for 5 minutes.
5️⃣ • Add beef broth, thyme, and bay leaves. Cover and braise in oven at 325°F (160°C) for 2.5–3 hours until tender.
6️⃣ • Remove beef, strain sauce, and reduce until thickened. Serve with polenta.