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Brasato al Barolo

Brasato al Barolo

Hey guys. I hope you all welcomed this new week with nothing but positivity and I also hope you had an epic weekend. Today’s recipe is rather long to prepare but I really think the end product will all be work it! Its a lovely and classic way to make your beef and I absolutely know you will enjoy it!


1 (2 pound) beef chuck roast

1 onion, cut into 8 pieces layers separated

2 large carrots, cut into 2cm pieces

2 ribs celery cut into 2cm pieces

10 whole black peppercorns

1 clove garlic crushed

1 cinnamon stick

1 sprig rosemary

2 bay leaves

1 (750 milliliter) bottle Barolo (dry Italian) red wine

3 tablespoons olive oil,

1 teaspoon salt

Cook Time : 2 h 46 m



Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot.

Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator.

Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.

Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels.

Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.

Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium.

Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.

Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours.

Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.

Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes.

Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve