Brasato Barolo (Braised Beef) Recipe

Brasato Barolo (Braised Beef)

Barolo is an iconic red wine from Italy that is used to help create a flavorful sauce used in this deliciously mouthwatering beef dish.

Serves: 4Prep: 45 minutesCook: 1 hour 35 minutesTotal: 2 hours 20 minutesDifficulty: Medium

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Serves: 4

Ingredients

  • 2 1⁄4 pounds boneless beef shoulder
  • 1 1⁄2 tsp. salt, divided
  • 3⁄4 tsp. black pepper, divided
  • 1⁄4 cup olive oil, divided
  • 1⁄4 cup unsalted butter, divided
  • 4 carrots, 2 finely diced and 2 quartered, divided
  • 4 ribs celery, 2 finely diced and 2 quartered, divided
  • 3 onions, 1 finely diced and 2 cut into wedges, divided
  • 2 cloves garlic, crushed
  • 1 bottle (750 ml) Barolo or other Italian red wine
  • 4 1⁄2 cups beef stock, divided
  • 10 whole cloves
  • 1 stick cinnamon
  • 1 bay leaf
  • 1 sprig rosemary
  • 6 small potatoes, cut into 1” pieces
  • 1⁄4 cup light rum, optional

Directions

  • Preheat oven to 300° F.
  • Prepare beef with kitchen twine; wrap beef in 3-4 sections of twine, securing each piece of twine in a simple knot.
  • Season beef with 1 teaspoon salt and ½ teaspoon pepper. In a large 6-quart Dutch oven over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons butter. Add beef and cook until browned on all sides, transfer to a plate and set aside.
  • Add diced carrots, diced celery, diced onion and garlic to Dutch oven. Cook until tender. Add red wine and bring to a boil. Reduce until almost evaporated. Add ½ cup beef stock and reduce until almost evaporated.
  • Return beef to pot and add remaining 4 cups beef stock, cloves, cinnamon, bay leaf and rosemary. Bring to a boil, then cover and transfer to oven. Bake 1½ hours, until internal temperature reaches 145°F.
  • Meanwhile, in a 4-quart pot over medium heat, add remaining 2 tablespoons olive oil and 2 tablespoons butter. Add quartered carrots, quartered celery, wedged onion and potatoes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cover and cook until vegetables are tender, about 45 minutes, then set aside.
  • Remove beef from oven and transfer beef to a plate. Pour remaining mixture through a fine mesh strainer into a saucepan. Discard strained solids, including diced vegetables. Set saucepan over medium-high heat and add rum. Cook until sauce is thickened.
  • Slice beef and serve with vegetables. Spoon sauce over beef.
  • Refrigerate leftovers.

Serves: 4

Ingredients

  • 2 1⁄4 pounds boneless beef shoulder
  • 1 1⁄2 tsp. salt, divided
  • 3⁄4 tsp. black pepper, divided
  • 1⁄4 cup olive oil, divided
  • 1⁄4 cup unsalted butter, divided
  • 4 carrots, 2 finely diced and 2 quartered, divided
  • 4 ribs celery, 2 finely diced and 2 quartered, divided
  • 3 onions, 1 finely diced and 2 cut into wedges, divided
  • 2 cloves garlic, crushed
  • 1 bottle (750 ml) Barolo or other Italian red wine
  • 4 1⁄2 cups beef stock, divided
  • 10 whole cloves
  • 1 stick cinnamon
  • 1 bay leaf
  • 1 sprig rosemary
  • 6 small potatoes, cut into 1” pieces
  • 1⁄4 cup light rum, optional

Directions

  • Preheat oven to 300° F.
  • Prepare beef with kitchen twine; wrap beef in 3-4 sections of twine, securing each piece of twine in a simple knot.
  • Season beef with 1 teaspoon salt and ½ teaspoon pepper. In a large 6-quart Dutch oven over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons butter. Add beef and cook until browned on all sides, transfer to a plate and set aside.
  • Add diced carrots, diced celery, diced onion and garlic to Dutch oven. Cook until tender. Add red wine and bring to a boil. Reduce until almost evaporated. Add ½ cup beef stock and reduce until almost evaporated.
  • Return beef to pot and add remaining 4 cups beef stock, cloves, cinnamon, bay leaf and rosemary. Bring to a boil, then cover and transfer to oven. Bake 1½ hours, until internal temperature reaches 145°F.
  • Meanwhile, in a 4-quart pot over medium heat, add remaining 2 tablespoons olive oil and 2 tablespoons butter. Add quartered carrots, quartered celery, wedged onion and potatoes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cover and cook until vegetables are tender, about 45 minutes, then set aside.
  • Remove beef from oven and transfer beef to a plate. Pour remaining mixture through a fine mesh strainer into a saucepan. Discard strained solids, including diced vegetables. Set saucepan over medium-high heat and add rum. Cook until sauce is thickened.
  • Slice beef and serve with vegetables. Spoon sauce over beef.
  • Refrigerate leftovers.