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–+ servings

Brasato al Barolo (Beef Braised in Red Wine)

Since Barolo is so expensive, most contemporary recipes call for another full-bodied red wine. I have used Zinfandel as well as an Argentine wine that was 60% Merlot and 40% Syrah with great success. The meat can be served without refrigerating first but refrigeration makes it easier to get neat slices. If not refrigerating, pour the hot sauce on the sliced meat and serve immediately. If you don’t have a stash of garlic oil on hand, smash two cloves of garlic and sauté in the olive oil until golden then remove the garlic.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 1 day 4 hours 30 minutes
Servings: 8 people
Ingredients Method Notes

Ingredients
  

  • 1 1/2 kilogram beef brisket
  • 2 onions chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic smashed
  • 1 1/2 bottles of Barolo or other full-bodied red wine
  • flour for dredging
  • 50 ml garlic oil
  • 100 grams pancetta diced
  • 3 tablespoons tomato paste
  • 3 fresh bay leaves
  • 6 whole cloves
  • 2 sprigs rosemary
  • 6 sage leaves
  • 3 inches stick cinnamon
  • 6 juniper berries
  • 1 teaspoon whole black peppercorns
  • salt to taste
  • 100 ml dry Marsala

Method
 

  1. Combine beef with the onion, carrot, celery, garlic, and wine. Cover and refrigerate overnight.
  2. The next day, remove the beef and wipe dry.
  3. Strain the marinade. Reserve the solids and liquid separately.
  4. Dredge the beef in flour.
  5. Sauté pancetta in garlic oil over low heat until it renders its fat and browns. Remove pancetta and reserve.
  6. Brown the beef in the rendered fat. Remove the beef.
  7. Add the vegetables to the pan and sauté until softened and the onions are translucent.
  8. Add the tomato paste. Sauté the tomato paste briefly to darken and sweeten it.
  9. Add the reserved marinade to the pan along with the bay leaves, cloves, rosemary, sage leaves, cinnamon, juniper berries and peppercorns. Bring to a boil, scraping up any browned bits.
  10. Add the beef. Season with salt. Braise till tender, partially covered, approximately 3 hours.
  11. Remove the beef and refrigerate, tightly covered.
  12. Strain the braising liquid. Discard the solids and refrigerate the liquid.
  13. When the beef is cold, slice it against the grain and put in an ovenproof pan or casserole.
  14. Skim the chilled braising liquid.
  15. Heat the de-fatted braising liquid with the reserved fried pancetta.
  16. When the braising liquid comes to a boil, remove from heat and add the Marsala. Pour the liquid over the beef, cover the pan, and heat at 350°F for approximately 1 hour.

Notes

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