BRASATO AL BAROLO - BRAISED CHUCK ROAST IN RED WINE
Chuck roast is marinated overnight then braised in hearty red wine for hours to render a flavorful and succulent meat. This is a traditional dish from Northern Italy typically served on Sundays. Serve with creamy polenta or mashed potatoes. Don't forget to buy two bottles of the wine so you can enjoy one with the meal!
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 15h16m
Yield 5
Number Of Ingredients 13
Steps:
- Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
- Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
- Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
- Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
- Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.
Nutrition Facts : Calories 517.2 calories, Carbohydrate 14.1 g, Cholesterol 82.6 mg, Fat 28.8 g, Fiber 3 g, Protein 22.5 g, SaturatedFat 9.3 g, Sodium 568 mg, Sugar 4.7 g
BEEF BRAISED IN RED WINE
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Heat oil in pot over moderately high heat until hot but not smoking.
- Meanwhile, pat meat dry and sprinkle with salt and pepper.
- Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
- Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
- Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.
LIDIA'S INSANELY DELICIOUS ITALIAN BEEF ROASTED IN BAROLO WINE
The recipe is from Lidia's Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Alfred A. Knopf, 2015
Provided by Jonathan McNicol
Categories Main course Main Dish
Yield 6 or more
Number Of Ingredients 15
Steps:
- Preheat the oven to 250° F. Season the roast with half the salt. Heat the olive oil in a large Dutch oven set over medium-high heat. Brown the roast on all sides, about 8 minutes in all, then remove it to a platter.
- Add the onions, carrots, celery, and garlic, and cook until the onions begin to wilt, about 6 minutes. Add the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, just until the vegetables soften, stirring frequently and scraping up the browned meat bits on the pan bottom; then lower the heat.
- Push the vegetables to the side, and return the seared roast to the cleared side of the pan. Pour in the bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged, so add beef stock as needed.
- Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until the meat is fork-tender. The liquid should not boil; if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
- After about 2½ hours or so, check the beef. If it is easily pierced with a fork, take the pan from the oven. Remove the meat to a platter, with the carrots and celery. Skim any fat from the braising juices, heat them to a boil, and reduce until the sauce coats the back of a spoon. Pour it through a sieve set over a clean container. Press the juices well from the strained herbs and remaining vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve it right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
- To serve: Slice the meat crosswise (easiest when it is cool). Pour a shallow layer of sauce into a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide them onto a warm platter, fanned out. Heat the carrots and celery in the sauce, too, and arrange them on the platter. Serve, passing more heated sauce at the table.
BEEF BRAISED IN BAROLO WINE (BRASATO)
Brasato al Barolo is one of the classic, elegant Piemontese dishes, and really does require a hearty red wine, ideally Barolo (though you could use other hearty red wines, e.g. Chianti, Brunello, or Taurasi), to come out right. Save it for a special occasion, and you'll be quite pleased with the results.
Provided by Phil Franco
Categories Roast Beef
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.
- Remove the meat, reserving the marinade, and pat the meat dry.
- Strain the marinade, bring it to a boil, and cook it until it's reduced by half. In the meantime, tie the meat with string so it keeps its shape and brown it in a pot with the butter.
- Once it's well browned on all sides, season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover everything, and simmer over a low flame until the meat is done, about two hours.
- When the meat is done remove it to a platter and remove the string. Remove and discard the bay leaf. Remove the vegetables with a slotted spoon and either put them through a food mill or blend them.
- Degrease the sauce, stir the blended vegetables back into it, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon.
- Serve it with mashed potatoes or a steaming polenta, and the other vegetables you prefer. And, of course, a bottle of Barolo.
Nutrition Facts : Calories 737.3, Fat 27.6, SaturatedFat 10.9, Cholesterol 138.3, Sodium 147.4, Carbohydrate 12.2, Fiber 0.8, Sugar 3.7, Protein 47.6
BRAISED BEEF ROAST RECIPE
This delicious braised beef roast served over a creamy polenta is a wonderful supper for any night of the week. It also makes an elegant dish for a dinner party.
Provided by Kelly Stilwell
Categories Recipes
Time 2h50m
Number Of Ingredients 11
Steps:
- At least a few hours before cooking (preferably overnight) salt the beef with about a teaspoon per pound and put it in a large baggie in the fridge.
- Before searing the meat, sprinkle about a teaspoon of pepper all over the roast.
- Add about two tablespoons of olive oil to your dutch oven. My 2 3/4 quart Le Creuset was the perfect size for this roast. You really don't want it to be much bigger than the meat you're cooking.
- Add the roast to the pan and sear it all over. Once it is seared on all sides, remove it and set aside.
- Add the onion, celery, carrots, and garlic and saute until softened. Add the herbs and tomato puree. Cook for a couple of minutes, stirring up all the pieces that are sticking.
- Add the beef roast back to the pan. Pour the entire bottle of wine over the roast. ( Optional: Drink a half glass of the wine. You deserve that by now. I did and can promise it won't affect the flavor. Enjoy!)
- Bring to a boil and then set to simmer.
- Cover the pan and let it cook on low for 2 1/2 hours, stirring occasionally. If the wine doesn't cover the roast, you may want to turn it over every now and then so no part dries out. I ladled the broth over it every so often as it was almost covered.
- Remove the roast after the 2 1/2 hours and set aside. Remove the bay leaf.
- Using a hand blender, blend all the vegetables until the sauce is thick and glossy. Be careful as this mixture will be hot, so use the lower setting on the hand blender.
- Let the sauce continue to simmer. I like a thicker sauce, so I added about two teaspoons of cornstarch to thicken it.
- Prepare the polenta with vegetable stock. The polenta only takes about 15 minutes to cook. Add butter as soon as it's soft and mix well.
- Serve the braised beef roast over the polenta.
Nutrition Facts : ServingSize 1, Calories 542 kcal, Carbohydrate 10 g, Protein 48 g, Fat 35 g, SaturatedFat 16 g, TransFat 2 g, Cholesterol 172 mg, Sodium 442 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 17 g
BRAISED BEEF IN BAROLO (CROCK POT)
Beef so tender that you don't need teeth!!! Since Barolo is very expensive, you may want to substitute with a Chianti, Barbera or a good, stout California Pinot Noir. Time doesn't include marinating.
Provided by CountryLady
Categories Roast Beef
Time 7h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Tie the beef with kitchen string & place in a large dish; add the next 10 ingredients and let marinade for 6 to 7 hours.
- Drain the meat, reserving the marinade and pat dry with paper towels.
- Heat the butter, oil & bacon fat in a pan; add the meat and cook over high heat, turning frequently, until browned all over, then transfer to a slow cooker.
- Tip the pan and remove as much fat as possible, then deglaze pan with remaining wine & pour over beef; add marinade & beef broth to slow cooker.
- Cook on low for 7 to 8 hours; the meat is cooked when it feels very tender at the pricking of a knife or fork.
- Remove beef from slow cooker & remove kitchen string; tent for about 10 minutes before carving.
- Make Sauce: Remove bay leaf, stir in cocoa powder & pour liquid into a blender or food processor; being careful with this hot liquid, process until smooth.
- If desired, thicken on stove top using flour, corn starch or arrowroot.
Nutrition Facts : Calories 1064.7, Fat 50.6, SaturatedFat 18.7, Cholesterol 337.3, Sodium 508.2, Carbohydrate 9.4, Fiber 1.4, Sugar 3.4, Protein 122.4
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- Peel the garlic and remove the inner stem. Cut two cloves into quarters, and finely chop one garlic clove and put aside for the moment. With a sharp knife, cut slices in the surface of the meat and place the quartered cloves deep into them. Wash the carrots and celery and cut into pieces. Put the meat and vegetables, as well as the spices and chopped clove of garlic into a bowl and pour wine over the mixture. The pieces of meat should be completely covered with wine. Cover the bowl with foil and let it marinate in the fridge for 24 hours.
- On the following day, take the meat out of the wine and dab it well with kitchen roll. Tie the pieces of meat tightly together with kitchen string (three times over the length and three times over the width). Rub the meat with salt, pour a little oil over it and season with pepper. In a hot pan with a thick base, fry each side of the meat for a couple of minutes so that the pores on the surface close. By doing this, as well as by tying them together, the pieces of meat stay tender inside. The meat should be at room temperature when it is placed in the pan.
- Now pour the marinade and vegetables over the meat and let it simmer with a closed lid for at least three hours at low heat. Turn occasionally. After this time, take out the pieces of meat, cut open and remove the kitchen string with a pair of scissors. Keep the meat warm. Strain the sauce and reheat it in a saucepan, adding some water depending on taste. Mix the potato starch with 2 tsp of cold water and add to the sauce, allowing it to thicken a little. Season to taste with salt and pepper.
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- Clean celery, carrots and onion and cut them into large chunks of about 2 hinches, then clean the garlic clove. In a fairly large bowl place the meat, vegetables with garlic, aromatic herbs, cloves, peppercorns and cinnamon. Add the wine until cover the whole meat. Cover with cling film and place in the fridge to marinate for 12 hours
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- Preheat the oven to 300°. return the casserole to the heat and add the remaining 2 tablespoons flour. Cook, stirring, for 1 minute. Add 1 cup of the wine and boil over high heat until reduced by half, stirring occasionally. Stir in the remaining wine and bring to a simmer. Return the brisket to the casserole and season with salt and pepper.
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