AuthorJulia ForesekCategoryItalian, Slow Cooked & Braised DishesDifficultyIntermediateMarinate the Beef: Season the beef with salt and pepper and place it in a large bowl. Pour the Barolo wine over the beef, add the chopped vegetables, and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
Sear the Beef: Remove the beef from the marinade (reserve the wine and vegetables) and pat it dry with paper towels. In a large Dutch oven or heavy pot, heat some olive oil over high heat. Sear the beef on all sides until browned, then set aside.
Sear the Beef: Remove the beef from the marinade (reserve the wine and vegetables) and pat it dry with paper towels. In a large Dutch oven or heavy pot, heat some olive oil over high heat. Sear the beef on all sides until browned, then set aside.
Deglaze and Simmer: Add the tomato paste and cook for a minute before pouring in the reserved wine to deglaze the pot. Bring to a simmer and reduce the wine by half. Add the beef stock, bay leaves, rosemary, thyme, and any optional flavorings like juniper berries or orange zest.
Braise the Beef: Return the beef to the pot. The liquid should come about halfway up the sides of the meat. Cover and simmer on low heat for about 3-4 hours, or until the beef is very tender.
Rest and Serve: Once the beef is cooked, remove it from the pot and let it rest for about 15 minutes before slicing. Strain the cooking liquid and reduce it further if desired to make a sauce. Season the sauce with salt and pepper to taste.
Serve: Slice the beef and serve it with the sauce spooned over the top. Garnish with fresh herbs if desired.
Ingredients
Directions
Marinate the Beef: Season the beef with salt and pepper and place it in a large bowl. Pour the Barolo wine over the beef, add the chopped vegetables, and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
Sear the Beef: Remove the beef from the marinade (reserve the wine and vegetables) and pat it dry with paper towels. In a large Dutch oven or heavy pot, heat some olive oil over high heat. Sear the beef on all sides until browned, then set aside.
Sear the Beef: Remove the beef from the marinade (reserve the wine and vegetables) and pat it dry with paper towels. In a large Dutch oven or heavy pot, heat some olive oil over high heat. Sear the beef on all sides until browned, then set aside.
Deglaze and Simmer: Add the tomato paste and cook for a minute before pouring in the reserved wine to deglaze the pot. Bring to a simmer and reduce the wine by half. Add the beef stock, bay leaves, rosemary, thyme, and any optional flavorings like juniper berries or orange zest.
Braise the Beef: Return the beef to the pot. The liquid should come about halfway up the sides of the meat. Cover and simmer on low heat for about 3-4 hours, or until the beef is very tender.
Rest and Serve: Once the beef is cooked, remove it from the pot and let it rest for about 15 minutes before slicing. Strain the cooking liquid and reduce it further if desired to make a sauce. Season the sauce with salt and pepper to taste.
Serve: Slice the beef and serve it with the sauce spooned over the top. Garnish with fresh herbs if desired.