Braised beef with Barolo wine is a traditional Italian steak recipe that originated and became very popular in the Piedmont region of Italy. This recipe is considered to be as one of the classic recipes of Piedmont where premium quality dry red wine like Barolo and beef are widely produced. Braised beef with Barolo wine is a very filling and hearty dish as the juicy and soft beef steak is served with a spicy sauce.
Difficulty level: Easy
Servings per recipe: 4-6
Time required for preparation: 12-14 hours
Time required for cooking: 2 ½- 3 hours
2 medium-sized bowls
1 vegetable peeler
Plastic cling film
1 stirring spoon
1 standing or emersion blender
2 lbs. of chuck steak
2 stalk of celery, cubed
2 fresh bay laves
1 bottle of Barolo wine
2 carrots, cut into chunks
1 large onion, peeled and chopped
1 clove of garlic, peeled
3 tablespoons of unsalted butter
Salt, to taste
1-2 branches of fresh rosemary
3-4 tablespoons of extra virgin olive oil
1 1-inch stick of cinnamon
Method of Cooking
1. Put the vegetables in a colander and place the colander in the sink to rinse the vegetables. Rinse all the vegetables individually and then transfer them to your chopping board. Then put the meat into the colander and rinse it thoroughly as well. Once rinsed, transfer the meat chunk into a bowl and set it aside. Then chop the vegetables one by one. Take the carrots and peel off their outer dead skin. Then cut the carrots into medium sized cubes. Next, take the stalks of celery and cut them into bite-sized cubes. Finally, take the onion and the garlic. Peel off the skin of the garlic and set it aside and then peel and chop the onion into bite-sized pieces.
2. Once all the vegetables are chopped, put them into the same bowl with the meat chunk and then pour the Barolo wine all over and around the vegetables and the meat. Then add the peppercorns, thyme sprigs, cinnamon stick and the bay leaves to the meat and vegetables. Once done, cover up the bowl with a plastic cling film and then insert it into the refrigerator to allow the meat and the vegetables to sit in the marinade for 12-14 hours. Once the time elapses, take out the bowl from the refrigerator and unwrap it. Then take out the meat chunk and place it on some paper towels laid out on your working table. Pat dry the top part of the meat chunk with some more paper towels and then let the meat sit at room temperature for 1 hour.
3. Once the meat comes to the room temperature, take a pot and place it on the stove. Light up the flame and set it on low. Put the oil and butter into the hot pot and wait for the butter to melt completely. Once the butter melts completely, turn up the heat to medium and stir the mixture to combine the melted butter with the oil and then place the meat skin-side up into the pot. Sear the meat for 7-8 minutes on each side or until both the sides are nicely browned.
4. While the meat is browning, take the bowl of cold vegetables and insert that into the microwave. Microwave the vegetables on low heat for 3-4 minutes just to warm them up slightly. Once the meat is browned on both sides, put the warmed vegetables into the pot and brown them as well for 10-12 minutes or until they turn tender. Once the vegetables are browned, season the mixture with salt and then let the meat and the vegetables cook for 1-2 minutes more. Next, pour the marinating wine into the pot and cover up the pot with a lid. Let the meat simmer on low heat for 2 hours or until it is cooked through and turns fork tender.
5. Once the meat is thoroughly cooked, take it out of the pot and place it on a plate. Cover up the meat chunk by inverting a bowl over it to keep it warm while you prepare the sauce. To prepare the sauce, pour the cooking wine and the vegetables into a blender and blend the mixture to get a smooth paste. Once the meat chunk cools down a bit, slice it into medium thick pieces and then drizzle the sauce on top to serve.