A traditional main course in Piemonte is Brasato al Barolo or Beef Braised in Barolo Wine. This is a hearty meat dish that cooks for several hours, making the house smell amazing while it's cooking! This dish is also a little bit of a contradiction. While a very homey, comforting meal, the traditional recipe uses (of course) Barolo wine. The contradictory part? Barolo wine costs $50 a bottle. I'm all set with that. So, I cheated in my recipe and the used cheaper version: a $10 bottle of Chianti.
Brasato al Barolo
Adapted from Food Network
1 (3 pound) rump roast
1 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 bottle Barolo (or Chianti or any other full bodied red wine)
2 cups Beef stock
1 tablespoon tomato paste
- Put the beef in a bowl with the onion, carrot and celery. Pour in the bottle of wine. Cover and refrigerate 12-24 hours.
- Remove beef from the marinade. Reserve marinade. Pat beef dry. Salt and pepper all sides.
- Heat a little oil over medium high heat in a large skillet. Seer beef on all sides to create a crust. Remove beef and set aside. Remove onion, carrot, and celery from marinade. Reserve marinade. Saute vegetables for about 5 minutes.
- Put beef and vegetables in a large pot. Add reserved marinade and beef stock. Cover and cook over low heat for about 3 hours, turning the beef periodically, until beef is cooked through.
- Remove beef and let sit for about 10 minutes before slicing.
- Strain the sauce into a saucepan. Add tomato paste to help thicken. Cook over a medium high heat about 10 minutes or until the sauce has reduced and thickened. Spoon over sliced beef and serve!
The sauce in this recipe is delicious. It sounds like the wine would be overwhelming, but when you reduce the sauce at the end it really marries the wine flavor with the broth and tomato paste to create something fabulous! And, I know I said this before, but the aroma that this gives off while it's cooking is amazing!
Ryan's rating of Brasato al Barolo: 4.