Braised Beef in Barolo
Made from Nebbiolo grapes, Barolo is often called the “King of Italian Wines.” Here it lends flavor to a simple beef and vegetable dish.
Serves: 8Hands-on: 30 minutesTotal: 10 hours 30 minutesDifficulty: Medium
- 1 clove garlic, peeled and cut in half
- 2 1⁄2 lbs. beef chuck roast
- 1 cup Barolo wine
- 2 slices bacon, chopped
- 2 tsp. olive oil
- 1⁄2 medium red onion, peeled and chopped
- 4 medium carrots, peeled and chopped
- 2 stalks celery
- 2 Tbsp. tomato paste
- 2 tsp. chopped thyme
- 1 Tbsp. chopped rosemary
- 1⁄2 tsp. salt
- 1⁄2 tsp. ground black pepper
- 1 cup beef broth
- 2 whole cloves
- 1 cinnamon stick (3 inches)
- Rub the cut garlic over the beef. Place the beef in a casserole dish and pour wine over the beef. Cover the beef and marinate overnight in the refrigerator.
- Remove the meat from the refrigerator, reserving the marinade. In a small saucepan, bring the marinade to a boil, and boil for 5 minutes.
- In a large saucepan or Dutch oven, add the bacon. Cook over medium heat until crispy. Remove the bacon from the pan, but do not clean out the pan. Add oil to drippings in the pan.
- Add the marinated beef to the saucepan and brown on medium-high heat. Remove the beef from the pan. Add the onion, carrots, and celery. Brown briefly, then stir in the tomato paste. Cook for 1 minute, then stir in the thyme, rosemary, salt, and pepper.
- Add the beef and bacon back into the pan with the marinade and beef broth. Add the cloves and the cinnamon stick. Cook, covered, over medium-low heat until the beef is tender (about 2 1⁄2 hours). Remove the beef from the pan and cut into bite-sized pieces. Return to pan.