Beef Braised in Barolo Wine

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Barolo wine is a rich and popular wine from Northern Italy. Braising the beef with this wine sauce adds a complexity to the dish that you can't get with other wines.

ShareTweetSaveShareSave to BigOven

Yields8 Servings
Prep Time23 hrs 20 minsCook Time40 minsTotal Time1 day

Ingredients
 2 lbs Roast beef
 ¼ cup Brandy
 2 tbsp Butter
 Salt
 4 Black Peppercorns
 1 Garlic Clove
 1 Cinnamon Stick
 2 Carrots
 2 Celery Stalks
 3 Cloves
 1 Onion
 3 Slices of pancetta
 Flour
 2 Bay leaves
 Rosemary
 1 Bottle of Barolo wine
 Cheese cloth

Day 1 Directions
1

Rub the meat with salt

2

Place the herbs and spices (rosemary, bay leaves, cloves, cinnamon, peppercorns, garlic) in the gauze. Tie it into a neat parcel (creating a bouquet garni).

3

Place meat and the gauze with herbs in a deep pot

4

Coarsely chop the celery, carrots and onion and add to pot with meat

5

Pour in one bottle of Barolo wine.

6

Cover and refrigerate for at least 24 hours, turning the meat about every 2 Hours.

Day 2 Directions
7

Put some flour in a shallow dish

8

Remove meat from the marinade. Squeeze out excess liquid.

9

Coat the meat with flour, making sure that it is well floured

10

Wrap the pancetta around the roast

11

In a large, deep skillet, brown the roast in the butter, on all sides

12

When the meat is well browned, add the wine, vegetables and herbs to the skillet.

13

Cover and simmer for 15 minutes. Then remove the bouquet garni.

14

Simmer for 2 Hours. Turn the meat several times

15

After 2 hours, remove the meat to a plate and keep warm

16

Prepare the gravy by making a puree' of all remaining ingredients in the pot (use a food mill, immersion blender or food processor)

17

Return gravy to the pot and simmer to thicken

18

Add the Brandy to the gravy. Add salt if needed.

19

Slice the roast. Pour the gravy over the sliced meat and serve.

Ingredients

Ingredients
 2 lbs Roast beef
 ¼ cup Brandy
 2 tbsp Butter
 Salt
 4 Black Peppercorns
 1 Garlic Clove
 1 Cinnamon Stick
 2 Carrots
 2 Celery Stalks
 3 Cloves
 1 Onion
 3 Slices of pancetta
 Flour
 2 Bay leaves
 Rosemary
 1 Bottle of Barolo wine
 Cheese cloth

Directions

Day 1 Directions
1

Rub the meat with salt

2

Place the herbs and spices (rosemary, bay leaves, cloves, cinnamon, peppercorns, garlic) in the gauze. Tie it into a neat parcel (creating a bouquet garni).

3

Place meat and the gauze with herbs in a deep pot

4

Coarsely chop the celery, carrots and onion and add to pot with meat

5

Pour in one bottle of Barolo wine.

6

Cover and refrigerate for at least 24 hours, turning the meat about every 2 Hours.

Day 2 Directions
7

Put some flour in a shallow dish

8

Remove meat from the marinade. Squeeze out excess liquid.

9

Coat the meat with flour, making sure that it is well floured

10

Wrap the pancetta around the roast

11

In a large, deep skillet, brown the roast in the butter, on all sides

12

When the meat is well browned, add the wine, vegetables and herbs to the skillet.

13

Cover and simmer for 15 minutes. Then remove the bouquet garni.

14

Simmer for 2 Hours. Turn the meat several times

15

After 2 hours, remove the meat to a plate and keep warm

16

Prepare the gravy by making a puree' of all remaining ingredients in the pot (use a food mill, immersion blender or food processor)

17

Return gravy to the pot and simmer to thicken

18

Add the Brandy to the gravy. Add salt if needed.

19

Slice the roast. Pour the gravy over the sliced meat and serve.

Beef Braised in Barolo Wine