Brasato al Barolo (Braised Chuck Roast in Red Wine)

Brasato al Barolo ("braised in Barolo") is a flavorful North Italian meal featuring a roast that's marinated and then braised in Barolo wine, one of Italy's greatest wines.

• Preparation Time: 45 mins
• Cooking Time: 2 hr 50 mins
• Total Time: 3 hr 35 mins
• Calories: 517 Calories

Ingredients

• 1 teaspoon salt
• 1 cinnamon stick
• 2 bay leaves
• 5 whole cloves
• 1 clove garlic, crushed
• 10 whole black peppercorns
• 3 tablespoons olive oil, or more to taste
• 1 sprig rosemary
• 2 large carrots, cut into 1-inch pieces
• 1 (2 pound) beef chuck roast
• 1 onion, cut into 8 pieces, layers separated
• 2 ribs celery, cut into 1-inch pieces
• 1 (750 milliliter) bottle Barolo (dry Italian) red wine

Recipe Instructions

Step 1

Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves into a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered, then return to the refrigerator and marinate for 6 more hours.

Step 2

Transfer chuck roast 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 separately.

Step 3

Heat olive oil in the stockpot over medium-high heat. Brown chuck roast for 4 to 6 minutes per side. Reduce the heat to medium and add strained vegetable mixture; cook until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.

Step 4

Pour reserved wine back into the stockpot and add salt. Reduce the heat to medium-low, cover, and simmer without removing the cover for 2 hours. Uncover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from the cooking liquid to a serving platter and tent with foil to keep warm.

Step 5

Return cooking liquid to a boil over medium-high heat, then reduce the heat and simmer until reduced to a sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; purée mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.