Brasato Al Barolo - Braised Chuck Roast In Red Wine
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
910 g
Beef Chuck Roast2 large
Carrot (cut into 1-inch pieces)1 clove
Garlic (crushed)1 sprig
Rosemary3 tbsps
Olive Oil (or more to taste)1 tsp
SaltDirections:
1
Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot
2
Pour wine over meat and vegetable mixture to cover entirely
3
Cover stockpot and marinate for 6 hours in the refrigerator
4
Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more
5
Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels
6
Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine
7
Heat olive oil in the stockpot over medium-high heat
8
Brown chuck roast on all sides, 4 to 6 minutes per side
9
Reduce heat to medium
10
Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes
11
Pour reserved wine back into stockpot; add salt
12
Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours
13
Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer
14
Transfer meat from cooking liquid to serving platter; tent with foil to keep warm
15
Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes
16
Discard cinnamon stick, rosemary, and bay leaves
17
Season with salt; puree mixture with a handheld immersion blender until smooth
18
Pour sauce over meat to serve