Brasato al Barolo
4 – 5 pound chuck roast
1 – 1 ½ bottles of Barolo (the leftover half makes for a good way to pass the cooking time)
1 cup of beef or vegetable stock
1 cup of flour (for dredging)
4 carrots (or six-to-eight baby carrots)
3 stalks of celery (halved and cut into slices)
2 onions (quartered)
1 cup dried porcini mushrooms
8 cloves of garlic (whole)
2 sprigs of rosemary
1 sprig thyme (leaves only, woody stem removed)
1 sprig of sage (stem removed)
8 whole peppercorns
1 Tbls Olive oil
2 Tbls whole butter
Note: in order to not confuse things, I will refer to the meat as a roast (even though this is a braise) throughout the recipe. Also, when preparing your vegetables, remember that you will be serving them later, so be sure to make clean, measured cuts.
|Properly reducing the cooking liquids|
will result in a rich, thick sauce that will
seduce your taste buds. Try it over pasta
as well, for a remarkable experience.
Alternatively, you can slice the roast, submerge it in the sauce and refrigerate until ready. Once ready, heat the sauce and add the slices back into the sauce once it’s warmed. Cook over low flame for five to ten minutes and serve.
|What's the ideal pairing for this luxurious dish? A bottle of Barolo of course.|