BEEF BRAISED IN BAROLO
Provided by Lidia Bastianich
Categories Wine Beef Onion Vegetable Braise Dinner Meat Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 or more
Number Of Ingredients 18
Steps:
- Heat the oven, with a rack in the center, to 250°F.
- Season all surfaces of the roast with 1 teaspoon salt. Pour the olive oil into the big pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a platter.
- Still over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.
- Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom. Pour in the three bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged-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 fork-tender. The liquid should not boil&151;if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
- After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180°F-it should be easily pierced with a fork-take the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.
- Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press in the juices from the strained herbs and 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 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 (easier when it is cool). Pour a shallow layer of sauce in 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 onto a warm platter, fanned out. Heat the carrots and celery in the sauce too, if you've saved them, and arrange on the platter. Serve, passing more heated sauce at the table.
BEEF BRAISED IN BAROLO
Make and share this Beef Braised in Barolo recipe from Food.com.
Provided by Brookelynne26
Categories One Dish Meal
Time 4h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare beef roast. Pull roast apart at its major seam (delineated by lines of fat) into two halves. Use knife as necessary. With knife, remove large knobs of fat from each piece, leaving thin layer of fat on meat. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
- Adjust oven rack to middle position; heat oven to 300 degrees. Thoroughly pat beef dry with paper towels; sprinkle generously with salt and pepper. Place pancetta in 8-quart heavy-bottomed Dutch oven; cook over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat; set Dutch oven over medium-high heat and heat fat until beginning to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes total. Transfer beef to large plate; set aside.
- Reduce heat to medium; add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add garlic, sugar, flour, and reserved pancetta; cook, stirring constantly, until combined and fragrant, about 30 seconds. Add wine and tomatoes, scraping bottom of pan with wooden spoon to loosen browned bits; add thyme sprig, rosemary, and parsley. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until dinner fork easily slips in and out of meat, about 3 hours.
- Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes, then, using wide shallow spoon, skim fat off surface. Add minced thyme, bring liquid to boil over high heat, and cook, whisking vigorously to help vegetables break down, until mixture is thickened and reduced to about 3 1/2 cups, about 18 minutes. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have 1 1/2 cups strained sauce (if necessary, return strained sauce to Dutch oven and reduce to 1 1/2 cups). Discard solids in strainer. Season sauce to taste with salt and pepper.
- Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat between warmed bowls or plates; pour about 1/4 cup sauce over and serve immediately.
Nutrition Facts : Calories 158.6, Fat 0.2, Sodium 202.1, Carbohydrate 16.1, Fiber 2.4, Sugar 7, Protein 1.6
GRANDPA'S BRAISED BEEF
Provided by Rachael Ray : Food Network
Time 5h5m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
- Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
- Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
- Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
- Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
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.
BEEF IN BAROLO
Marinate beef short ribs in wine with aromatics the night before you want to serve this dish. It exudes the richness of northern Italian cuisine
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 4h40m
Number Of Ingredients 13
Steps:
- The night before, put the beef in a large bowl. Pour over the wine, add the herbs, peppercorns and juniper berries, and leave to soak overnight. The following day, remove the beef and pat dry, setting aside the wine and aromatics. (You can skip this step if you don't have time.)
- Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp of the vegetable oil in a large casserole. Add the beef, browning all over except for the bone side, then remove and set aside. Add the red wine, herbs, peppercorns and juniper berries. Boil for around 15 mins until reduced by half, then return the meat to the pan and add the stock. Return the mixture to the boil, then cover with a lid and cook in the oven for 2½ hrs.
- Fry the onion and carrot in a frying pan over a high heat until golden brown, then set aside. Remove the stew from the oven and carefully lift out the meat. Sieve the remaining pan contents into a large jug, discarding the contents of the sieve. The fat from the beef will rise to the surface - skim it off. Pour the skimmed sauce back into the casserole dish, then add the browned veg and meat. Cover, then return to the oven for another 1½ hrs, removing the lid for the last 30 mins to let the sauce reduce, then serve with polenta drizzled with truffle oil.
Nutrition Facts : Calories 751 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium
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
More about "beef braised in barolo food"
BEEF IN BAROLO RECIPE | FOOD & WINE
From foodandwine.com
Servings 6
- Using a small sharp knife, make 1/2-inch-deep slits all over the brisket. Push a strip of bacon into each slit using the end of a teaspoon.
- In a small bowl, combine the garlic, parsley, rosemary and sage; set aside. On a large plate, mix 1/3 cup of the flour with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Dredge the brisket in the seasoned flour, then shake off the excess.
- In a large enameled cast-iron casserole, melt the butter in the olive oil over moderate heat. Add the onion and cook, stirring, until softened, about 4 minutes. Raise the heat to moderately high and push the onion to one side. Add the brisket and cook undisturbed until well browned on the bottom, about 5 minutes. Turn the brisket over and scatter the herb mixture, bay leaves, carrots and celery around it; cook until well browned on the second side, about 5 minutes longer. Transfer the meat to a platter.
- 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.
BEEF BRAISED IN BAROLO: HOW TO MAKE THE PERFECT RECIPE
From recipesfromitaly.com
4.8/5 (23)Total Time 2 hrs 40 minsCategory Meat RecipesPublished 2018-02-10
BRASATO AL BAROLO CON POLENTA (BRAISED BEEF IN ... - PASSION AND …
From passionandcooking.com
BEEF BRAISED IN BAROLO : FOOD
From reddit.com
BAROLO FOOD PAIRING: 10 DISHES FIT FOR A KING - UNRAVELING WINE
From unravelingwine.com
BRAISED BEEF IN BAROLO WINE SAUCE - DELALLO
From delallo.com
ITALIAN-STYLE POT ROAST: BEEF BRAISED IN RED BAROLO WINE
From thespruceeats.com
BEEF BRAISED IN BAROLO WINE IS A MEAT MAIN DISHES BY MY ITALIAN …
From myitalian.recipes
BRASATO AL BAROLO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BEEF BRAISED IN BAROLO WINE — IL GLOBO
From ilglobo.com
BEEF BRAISED IN BAROLO WINE RECIPE | WHAT'S COOKING AMERICA
From whatscookingamerica.net
BRASATO AL BAROLO, BATHED IN WINE TO MELT IN YOUR MOUTH
From lacucinaitaliana.com
BEEF BRAISED IN BAROLO | COOK'S ILLUSTRATED
From cooksillustrated.com
BRASATO AL BAROLO (BEEF STEW WITH BAROLO WINE) - ITALIAN RECIPES BY ...
From giallozafferano.com
BEEF BRAISED IN BAROLO: BRASATO AL BAROLO | EMERILS.COM
From emerils.com
BRAISED BEEF IN BAROLO (CROCK POT) RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF BRAISED IN BAROLO RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BRAISED BEEF IN BAROLO, THE KING OF BRAISED BEEF MELTS IN THE MOUTH
From a-modo-mio.at
BEEF BRAISED IN RED WINE – BRASATO AL BAROLO – LABELLASORELLA
From labellasorella.com
BEEF BRAISED IN BAROLO: RECIPE FOR ITALIAN BRASATO - EATALY
From eataly.com
BRAISED BEEF IN AMARONE, BAROLO, VALPOLICELLA…GREAT ANY WAY!
From chefbikeski.com
BRAISED BEEF WITH BAROLO WINE - MADE IN ITALY
From made-in-italy.com
BEEF BRAISED IN BAROLO | AMERICA'S TEST KITCHEN
From americastestkitchen.com
BEEF IN BAROLO WITH PARMESAN MASHED POTATOES - DELIA ONLINE
From deliaonline.com
BEEF BRAISED IN BAROLO RECIPES - FOOD NEWS
From foodnewsnews.com
BRASATO AL BAROLO - BEEF BRAISED WITH BAROLO | ITALIAN FOOD, WINE, …
From chefbikeski.com
BRAISED BEEF IN BAROLO WINE - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
BEEF BRAISED IN BAROLO WINE, REAL ITALIAN LUXURY
From cookingwithcarlotta.com
BRASATO AL BAROLO (BRAISED BEEF IN BAROLO) | MATCHING FOOD & WINE
From matchingfoodandwine.com
BRASATO AL BAROLO (BEEF BRAISED IN RED WINE) – PIEMONTE
From livingalifeincolour.com
BEEF BRAISED IN BAROLO | AMERICA'S TEST KITCHEN
From americastestkitchen.com
BRAISED BEEF IN BAROLO WINE WITH POLENTA - BERTAZZONI
From us.bertazzoni.com
BEEF BRAISED IN RED WINE (BRASATO AL BAROLO) - STEFAN'S GOURMET BLOG
From stefangourmet.com
BAROLO BRAISED BEEF SHOULDER - CTV 2
From more.ctv.ca
BRASATO AL BAROLO (BEEF BRAISED IN BAROLO WINE) - CHASING THE …
From chasingtheseasons.com
ITALIAN BEEF BRAISED IN BAROLO - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
BEEF BRAISED IN BAROLO | RECIPES WIKI | FANDOM
From recipes.fandom.com
BEEF BRAISED IN BAROLO - LIDIA
From lidiasitaly.com
BEEF BRAISED IN BAROLO - GLUTEN FREE RECIPES
From fooddiez.com
BEEF BRAISED IN BAROLO: THE REAL, ITALIAN RECIPE TO MAKE THE PERFECT ...
From winedharma.com
LIDIA’S INSANELY DELICIOUS ITALIAN BEEF ROASTED IN BAROLO WINE
From foodschmooze.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love