Brasato al Barolo

Ingredients

Equipment Needed

• •Heavy 6-quart Dutch oven with tight-fitting lid
• •Deep bowl or container for marinating
• •Fine-mesh strainer

Instructions

1. 1

   Marinate the beef

   Place the beef in a deep bowl or container just large enough to hold it. Add the onion, carrots, celery, garlic, bay leaves, cloves, cinnamon stick, juniper berries, peppercorns, and rosemary. Pour the entire bottle of Barolo over everything. The wine should nearly cover the meat. If it does not, turn the meat occasionally during marinating. Cover tightly and refrigerate for at least 12 hours, preferably 24.

   Do not skip the marinating. The wine penetrates the meat and begins the tenderizing process. A shorter marination produces a lesser dish.
2. 2

   Prepare for braising

   Remove the meat from the marinade and pat it completely dry with paper towels. Wet meat will not brown. Strain the marinade, reserving both the liquid and the vegetables separately. Discard the bay leaves, cloves, cinnamon, and peppercorns, or fish them out later. Season the beef generously with salt and pepper on all sides.

3. 3

   Brown the meat

   In a heavy Dutch oven or braising pot just large enough to hold the meat comfortably, heat the olive oil and 2 tablespoons of the butter over medium-high heat until the butter foam subsides. Add the beef and brown it thoroughly on all sides. This takes at least 15 minutes. Do not move the meat too frequently. Each side should develop a deep, mahogany crust. Remove the meat and set it aside.

   The browning builds the foundation of flavor for the entire dish. If you rush this step, you will taste the difference in every bite.
4. 4

   Sauté the aromatics

   Reduce heat to medium. Add the reserved vegetables from the marinade to the pot. Cook, stirring occasionally, until they soften and take on color from the fond in the pot, about 10 minutes. The vegetables will not become tender at this stage. They will finish in the braise.

5. 5

   Begin the braise

   Return the meat to the pot, nestling it among the vegetables. Pour the reserved Barolo marinade over everything. Add the beef broth. The liquid should come about two-thirds of the way up the sides of the meat. Bring to a simmer, then reduce heat to the lowest possible setting. Cover the pot with a tight-fitting lid.

6. 6

   Braise until tender

   Cook at the barest simmer for 3 to 4 hours. Check occasionally. If you see rapid bubbling, reduce the heat further. Turn the meat once or twice during cooking. The brasato is done when a fork inserted into the center meets no resistance and withdraws easily. The meat should hold together but yield completely to gentle pressure.

   You may braise this in a 300°F oven instead. The oven provides more even heat. Check after 3 hours.
7. 7

   Rest the meat

   Transfer the meat to a cutting board and cover loosely with foil. Let it rest for at least 15 minutes. The meat must rest. If you slice it immediately, the juices run out onto the board instead of remaining in the meat where they belong.

8. 8

   Finish the sauce

   Strain the braising liquid through a fine-mesh sieve, pressing on the vegetables to extract their flavor. Discard the solids. Return the liquid to the pot and bring to a brisk simmer. Reduce by about one-third, until the sauce coats a spoon. Taste and adjust salt. Remove from heat and swirl in the remaining tablespoon of butter. The sauce should be glossy and substantial but not thick like gravy.

9. 9

   Slice and serve

   Slice the meat against the grain into pieces about half an inch thick. Arrange on a warm serving platter. Spoon the sauce generously over the slices. Serve immediately with soft polenta, which is traditional, or with mashed potatoes if you must. The sauce is essential. Do not be stingy with it.

Chef Tips

• •Use actual Barolo, or at minimum a good Nebbiolo from Piedmont. Cheap wine makes cheap brasato. You need not open your finest bottle, but you must use a wine you would drink. The flavors concentrate, and flaws become magnified.
• •The meat must be in one piece, not cut into cubes. A whole roast braises differently than small pieces. It stays more succulent at the center while developing depth at the edges.
• •Piedmontese tradition pairs this with polenta, not pasta. The soft cornmeal absorbs the sauce and provides contrast to the tender meat. If serving polenta, make it loose, almost pourable.
• •Do not discard the braising vegetables after straining. They have given their flavor to the sauce, but some cooks purée them back into the liquid for body. This is acceptable though not strictly traditional.

Advance Preparation

• •The meat must marinate for 12 to 24 hours before braising. Plan accordingly.
• •The finished brasato improves overnight. Refrigerate the meat in its sauce, then slice cold and reheat gently in the sauce. Some consider this method superior to serving immediately.
• •The sauce can be made a day ahead and refrigerated separately. Remove any solidified fat from the surface before reheating.

Frequently Asked Questions

Nutrition Information

1 serving (about 225g)