Brasato al Barolo: A Flavorful Italian Braised Beef with Barolo Wine
Category: Main Dishes
Servings: 4
Preparation Time: 8-12 hours (marinating)
Cooking Time: 2 hours
Brasato al Barolo, or braised beef in Barolo wine, is a classic Italian dish that combines tender beef with the rich, aromatic flavor of Barolo wine. This dish is slow-cooked, allowing the flavors to deepen and infuse the meat with the perfect blend of herbs, spices, and vegetables. It’s an elegant and comforting meal perfect for family gatherings or special occasions. Let’s dive into how to prepare this succulent dish, step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef (Manzo) | 1 kg |
| Barolo wine | 750 ml |
| Carrots (Carote) | 160 g |
| Celery (Sedano) | 100 g |
| Golden onions (Cipolle dorate) | 180 g |
| Garlic (Aglio) | 1 clove |
| Rosemary (Rosmarino) | 1 sprig |
| Bay leaves (Alloro) | 2 leaves |
| Cloves (Chiodi di garofano) | 3 cloves |
| Black peppercorns (Pepe nero) | 4 grains |
| Cinnamon sticks (Cannella) | 1 stick |
| Butter (Burro) | 15 g |
| Extra virgin olive oil (Olio extravergine d’oliva) | 50 g |
| Salt (Sale fino) | To taste |
Instructions
1. Prepare the Aromatic Sachet
Start by preparing the aromatic sachet to infuse your dish with rich, spicy flavors. Take a piece of sterile gauze and place the cloves, peppercorns, and cinnamon stick inside. Tie the gauze with kitchen string to create a little bundle, ensuring the spices remain contained. Add the rosemary sprig and bay leaves to the sachet, securing them together. This simple yet effective method will allow the flavors to mingle while ensuring that the spices are easy to remove later.
2. Prepare the Vegetables and Marinade
Now it’s time to prepare the vegetables and set up your marinade. Start by washing and peeling the carrots, celery, and onions. Cut the carrots and celery into roughly 2-3 cm pieces, and dice the onions. Peel and lightly crush the garlic clove. In a large bowl, place the beef, the prepared vegetables, the aromatic sachet, and the sprigs of rosemary and bay leaves. Pour in the Barolo wine until the beef is fully submerged. Cover the bowl with plastic wrap and refrigerate it to marinate for at least 8 to 12 hours. This long marination will allow the flavors to deeply penetrate the beef, making it incredibly tender and flavorful.
3. Sear the Beef
Once the marinating time is up, remove the beef from the refrigerator and drain the vegetables and wine (but don’t discard the marinade!). Pat the beef dry with paper towels to ensure a good sear. In a large pan, heat the butter and olive oil over medium heat until the butter has melted and the oil is hot. Add the beef to the pan, making sure to brown it on all sides. This step is crucial for developing a rich, flavorful crust on the meat, which will enhance the depth of the final dish.
4. Transfer to a Pot and Begin Braising
Once the beef is well-seared, transfer it to a large, heavy-bottomed pot. In the same pan, toss the drained vegetables and sauté them for a few minutes to release their flavors, then add them to the pot with the beef. Pour the reserved marinade over the beef and vegetables, covering the meat halfway. Bring the mixture to a boil, then reduce the heat and cover the pot. Let the beef simmer for an hour, checking occasionally to ensure that it’s cooking evenly. If necessary, add a little more of the marinade to keep the beef mostly submerged.
5. Continue Braising
After an hour of cooking, carefully turn the beef to ensure it cooks evenly. If you notice the liquid has reduced too much, add more marinade to keep the meat moist. Allow the beef to continue braising for an additional hour, until it is tender and easily pierced with a fork. This slow cooking process will allow the beef to absorb the flavors of the wine and aromatics, resulting in a succulent and flavorful dish.
6. Prepare the Sauce
Once the beef is fully cooked, remove it from the pot and set it aside on a plate. Cover it loosely with foil to keep it warm. Remove the herb sachet and any large vegetable pieces from the pot. Using an immersion blender, carefully puree the remaining vegetables and cooking liquid until smooth, creating a rich, velvety sauce. If the sauce is too thick, you can thin it with a bit of the reserved marinade, adjusting the consistency to your liking.
7. Slice and Serve
To serve, slice the braised beef into 2-3 slices per person, ensuring each slice is thick and tender. Plate the beef and spoon the velvety sauce over the top. This dish pairs wonderfully with creamy mashed potatoes, roasted vegetables, or even a simple side of crusty bread to soak up the flavorful sauce.
Tips and Variations
- Slow Cooker Option: For a hands-off approach, you can cook this dish in a slow cooker. After searing the beef, transfer it to the slow cooker along with the vegetables, wine, and aromatics. Cook on low for 6-8 hours or until the beef is fork-tender.
- Wine Selection: While Barolo wine is traditional, you can substitute with any full-bodied red wine like a Cabernet Sauvignon or Chianti, though the flavor profile will be slightly different.
- Vegetarian Version: To create a vegetarian version of this dish, consider using seitan or mushrooms instead of beef and follow the same braising method.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 48 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Fat | 30 g |
| Saturated Fat | 9 g |
| Cholesterol | 85 mg |
| Sodium | 350 mg |
| Potassium | 800 mg |
| Vitamin A | 1500 IU |
| Vitamin C | 20 mg |
| Iron | 4 mg |
Brasato al Barolo is a dish that promises an explosion of flavor in every bite, with the tender beef melting in your mouth, perfectly complemented by the rich, aromatic wine sauce. It’s a meal that requires patience but rewards you with a truly unforgettable culinary experience. Serve it for a special occasion, and you’ll have your guests raving about it long after the meal is over.
