Beef Braised in Barolo

Barolo wine

💰Cheaper: Chianti

Chianti is a good substitute for Barolo, providing a similar depth of flavor at a lower cost.

beef chuck

🥗Healthier: sirloin

💰Cheaper: brisket

Sirloin is leaner, while brisket can be more affordable and still tender when braised.

Choose a chuck roast or flat iron piece of beef, which has some cartilage and marbling for better flavor.

Season the beef with salt, rolling it in the salt to use it all.

Heat a thick, deep braising pot on the stove until hot.

Brown the beef on all sides to add complexity and deliciousness, about 8-10 minutes.

Remove the beef and add chopped garlic, onions, carrots, and celery to the pot.

Cut the onions into quarters, leaving the base intact to keep them together during cooking.

Add the garlic and sauté until fragrant, then add the onions, carrots, and celery, cooking until softened.

Reconstitute dry porcini mushrooms in hot beef stock, then chop them roughly and add to the pot.

Add two full bottles of Barolo wine to the pot, along with a few grinds of black pepper and nutmeg.

Add rosemary and sage directly into the pot.

Cover the beef completely with hot stock, ensuring it is submerged for braising.

Bring the mixture to a boil on the stove, then cover and transfer to a preheated 350°F oven.

Braise for 3 hours until the beef is fork-tender, checking occasionally to ensure it remains submerged.

Remove the pot from the oven and take out the beef, which should have shrunk in size.

Fish out the vegetables from the pot, noting that they may have broken down during cooking.

Strain the sauce to remove herbs and spices, squeezing out as much liquid as possible from the vegetables.

Pour the strained sauce into a hot pan and reduce it to the desired consistency, doing it in batches if necessary.

Slice the beef, which should be falling apart, and serve with the reduced sauce and some of the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary