Beef Braised in Barolo

Ingredients

• 1.2 kg Beef chuck
• 1 bottle Barolo wine
• 1 Onion
• 1 Carrot
• 1 stalk Celery
• 2 cloves Garlic
• 1 sprig Rosemary
• 2 Bay leaf
• 6 Juniper berries
• 3 Cloves
• 1 Cinnamon stick
• 30 g Butter
• 2 tbsp Olive oil
• 1 to taste Salt
• 1 to taste Black pepper

Steps

1. Place the beef chuck in a deep bowl with the roughly chopped onion, carrot and celery, the crushed garlic, rosemary, bay leaves, juniper berries, cloves and cinnamon stick.
2. Pour over the entire bottle of Barolo so the meat is submerged, cover and refrigerate for at least 8 hours, ideally overnight.
3. Remove the meat from the marinade and pat it thoroughly dry.
4. Strain the marinade, keeping the liquid and the vegetables separate.
5. Season the meat all over with salt and pepper.
6. Heat the butter and olive oil in a heavy braising pot over medium-high heat.
7. Brown the meat on every side until deeply caramelised, about 10 minutes.
8. Lift it out and set aside.
9. Lower the heat to medium, add the strained marinade vegetables to the same pot and cook, stirring, until softened and lightly coloured, about 8 minutes.
10. Return the meat to the pot, pour in the reserved wine marinade and bring to a gentle simmer.
11. Cover with the lid and cook over very low heat for about 3 hours, turning the meat occasionally, until it is fork-tender.
12. Lift the meat onto a board and let it rest.
13. Discard the bay leaves, cinnamon stick and cloves, then blend the remaining sauce and vegetables until smooth.
14. Return the sauce to the pot and reduce over medium heat until thick and glossy.
15. Adjust the sauce with salt and pepper.
16. If it is too thin, simmer a few minutes longer; if too thick, loosen with a little hot broth.
17. Slice the rested meat about 1 cm thick, arrange on a warm platter, nap generously with the Barolo sauce and serve hot with polenta or mashed potatoes.

Tips

• Choose a cut rich in connective tissue such as beef chuck (cappello del prete) — it stays moist and turns meltingly tender during the long braise.
• Use a real Barolo or another full-bodied Nebbiolo; a flat, low-quality wine will give a sour, thin sauce.
• Letting the meat rest before slicing keeps the juices in; slice against the grain for the most tender bite.