BRASATO AL BAROLO - COTTO A BASSA TEMPERATURA

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.

Heat olive oil and butter in a large Dutch oven over medium heat until shimmering.

Season the beef chuck with salt and black pepper, then sear on all sides until browned, about 8-10 minutes.

Remove the beef and set aside; add onions, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add tomato paste and cook for 2 minutes, stirring constantly.

Pour in the Barolo wine, scraping up any browned bits from the bottom of the pot.

Return the beef to the pot and add beef broth, bay leaves, and thyme.

Bring to a simmer, then cover and reduce heat to low; braise for 2.5 to 3 hours until the beef is fork-tender.

Check occasionally and add more broth if necessary to keep the meat submerged.

Once done, remove the beef and let it rest for 10 minutes before slicing.

Strain the braising liquid and reduce it over medium heat until thickened, about 10 minutes.

Serve the sliced beef with the reduced sauce drizzled on top, garnished with parsley.

Cooking Techniques

Spice Level: