Teresa's Recipes
Brasato al Barolo
Brasato al Barolo, a gem from Italy's gastronomic treasure trove, is a dish that epitomizes the art of slow-cooking. A succulent chuck roast, seasoned and seared to perfection, is simmered gently in Barolo, Italy's 'King of Wines'. The end result is a beef roast so tender it could be cut with a spoon, absorbing the rich, robust flavors of Barolo. Paired with a medley of root vegetables, this dish creates a comforting, hearty meal perfect for the chillier months, or any time you want to bring a piece of Italian culinary tradition to your table.
Ingredients
- 2 tablespoons Olive oil
- 1.5 kg Chuck roast
- to taste Salt and pepper
- 2, peeled and diced Carrots
- 2, diced Celery stalks
- 1, finely chopped Onion
- 3, minced Garlic cloves
- 1 bottle (750 ml) Barolo wine
- 2 Bay leaves
- 2 Rosemary sprigs
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 600
- Fat: 35g
- Carbs: 10g
- Protein: 50g
- Sodium: 200mg
- Sugar: 3g
Instructions
- First, season the chuck roast generously with salt and pepper.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the roast and sear until it is browned on all sides, about 5 minutes per side.
- Remove the seared roast from the pot and set it aside temporarily.
- In the same pot, add the diced carrots, celery, chopped onion, and minced garlic. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
- Return the roast to the pot, nestling it among the vegetables. Pour the Barolo wine over the roast, then add the bay leaves and rosemary sprigs.
- Cover the pot, reduce the heat to low, and let the roast simmer gently for about 3 hours. The dish is ready when the meat is incredibly tender and can be easily pulled apart with a fork.
- Before serving, remove and discard the bay leaves and rosemary sprigs. Serve the Brasato al Barolo with polenta or mashed potatoes for a complete, satisfying meal.
Tips
- For an even more authentic Italian touch, you can add a small piece of pancetta or prosciutto to the pot along with the vegetables.
- While Barolo wine is traditional and gives the dish its characteristic flavor, any full-bodied red wine could work in a pinch.