Best 6 Beef Braised In Barolo Recipes

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Embark on a culinary journey to savor the exquisite flavors of beef braised in Barolo, a classic dish that tantalizes taste buds with its rich, robust, and heartwarming essence. Originating from the Piedmont region of Italy, this traditional recipe showcases the perfect harmony between tender beef, slow-cooked in the depths of full-bodied Barolo wine, aromatic vegetables, and a symphony of herbs. Let's delve into the delectable variations of this timeless dish, each offering its own unique twist on this culinary masterpiece.

1. **Classic Beef Braised in Barolo:** This quintessential recipe embodies the essence of this timeless dish. It features tender beef cubes lovingly braised in a tapestry of Barolo wine, aromatic vegetables like carrots, celery, and onions, and an orchestra of herbs that includes rosemary, thyme, and bay leaves. The result is a fall-apart-tender beef immersed in a luscious, flavorful sauce that promises an unforgettable dining experience.

2. **Barolo-Braised Short Ribs:** Elevate your culinary repertoire with this indulgent variation, where succulent short ribs take center stage. Slow-cooked in the embrace of Barolo wine, these short ribs exude an unparalleled depth of flavor, their tender meat yielding effortlessly under the touch of a fork. The rich sauce, infused with the essence of Barolo, vegetables, and herbs, enhances each bite with its exquisite complexity.

3. **Beef and Barolo Stew:** This hearty and comforting stew is a testament to the versatility of beef braised in Barolo. Hearty chunks of beef, lovingly nestled amidst an array of vegetables like potatoes, carrots, and mushrooms, simmer harmoniously in a robust Barolo-based broth. The result is a soul-satisfying stew that promises to warm hearts and fill bellies on chilly evenings.

4. **Barolo-Braised Brisket:** Experience the melting tenderness of brisket braised in the sumptuousness of Barolo wine. This cut of beef, known for its rich flavor and marbling, is slow-cooked to perfection, yielding succulent meat that practically melts in your mouth. Paired with the robust flavors of Barolo, vegetables, and herbs, this dish promises an unforgettable culinary adventure.

5. **Barolo-Braised Beef Ragu:** Transform your pasta nights with this exquisite Barolo-braised beef ragu. Tender beef, simmered patiently in Barolo wine, tomatoes, and an array of aromatic herbs, creates a rich and flavorful sauce that will elevate any pasta dish. From spaghetti to tagliatelle, this ragu promises to delight taste buds with its complex and satisfying flavors.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Categories     Beef     Garlic     Onion     Pork     Tomato     Vegetable     Braise     Sauté     Red Wine     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water
Accompaniment: creamy polentaepi:recipelink
Special Equipment
a 4- to 5-qt heavy ovenproof pot with lid

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Heat oil in pot over moderately high heat until hot but not smoking.
  • Meanwhile, pat meat dry and sprinkle with salt and pepper.
  • Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
  • Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
  • Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

BEEF BRAISED IN BAROLO



Beef Braised in Barolo image

Provided by Lidia Bastianich

Categories     Wine     Beef     Onion     Vegetable     Braise     Dinner     Meat     Fall     Winter     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 or more

Number Of Ingredients 18

6 1/2 to 7-pound boneless beef roast, chuck or bottom round, trimmed of fat
2 teaspoons coarse sea salt or kosher salt, or to taste
1/2 cup extra-virgin olive oil
3 medium onions (1 1/4 pounds total), peeled and quartered
5 big carrots (about 2/3 pound), peeled and cut in 2-inch wedges
6 big celery stalks (2/3 pound total), cut in 2-inch chunks
8 plump garlic cloves, peeled
3 branches fresh rosemary with lots of needles
8 large fresh sage leaves
1/2 teaspoon freshly grated nutmeg
1 1/4 teaspoons whole black peppercorns
1 1/4 ounces dried porcini slices (about 1 1/4 cups, loosely packed)
Three 750-milliliter bottles Barolo, or as needed
3 cups beef stock, or as needed
Freshly ground black pepper to taste
Recommended Equipment
A heavy 6-quart saucepan or enameled cast-iron French oven, round or oval, with a cover; select a pot in which the roast will fit with no more than 2 inches of space around it-the less space in the pot, the less wine you'll need
A meat thermometer

Steps:

  • Heat the oven, with a rack in the center, to 250°F.
  • Season all surfaces of the roast with 1 teaspoon salt. Pour the olive oil into the big pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a platter.
  • Still over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.
  • Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom. Pour in the three bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged-add beef stock as needed.
  • Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork-tender. The liquid should not boil&151;if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
  • After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180°F-it should be easily pierced with a fork-take the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.
  • Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press in the juices from the strained herbs and vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
  • To serve, slice the meat crosswise (easier when it is cool). Pour a shallow layer of sauce in a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide onto a warm platter, fanned out. Heat the carrots and celery in the sauce too, if you've saved them, and arrange on the platter. Serve, passing more heated sauce at the table.

BEEF BRAISED IN BAROLO WINE (BRASATO)



Beef Braised in Barolo Wine (Brasato) image

Brasato al Barolo is one of the classic, elegant Piemontese dishes, and really does require a hearty red wine, ideally Barolo (though you could use other hearty red wines, e.g. Chianti, Brunello, or Taurasi), to come out right. Save it for a special occasion, and you'll be quite pleased with the results.

Provided by Phil Franco

Categories     Roast Beef

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs rump roast
64 ounces red wine, barolo
1 large onion
1 large carrot
1 stalk celery
1 bay leaf
peppercorn
butcher's kitchen twine
4 tablespoons butter 1/4 cup cognac (optional)
salt

Steps:

  • Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.
  • Remove the meat, reserving the marinade, and pat the meat dry.
  • Strain the marinade, bring it to a boil, and cook it until it's reduced by half. In the meantime, tie the meat with string so it keeps its shape and brown it in a pot with the butter.
  • Once it's well browned on all sides, season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover everything, and simmer over a low flame until the meat is done, about two hours.
  • When the meat is done remove it to a platter and remove the string. Remove and discard the bay leaf. Remove the vegetables with a slotted spoon and either put them through a food mill or blend them.
  • Degrease the sauce, stir the blended vegetables back into it, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon.
  • Serve it with mashed potatoes or a steaming polenta, and the other vegetables you prefer. And, of course, a bottle of Barolo.

Nutrition Facts : Calories 737.3, Fat 27.6, SaturatedFat 10.9, Cholesterol 138.3, Sodium 147.4, Carbohydrate 12.2, Fiber 0.8, Sugar 3.7, Protein 47.6

BEEF IN BAROLO



Beef in barolo image

Marinate beef short ribs in wine with aromatics the night before you want to serve this dish. It exudes the richness of northern Italian cuisine

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 4h40m

Number Of Ingredients 13

4 small short ribs
750ml bottle barolo (or another full-bodied Italian red wine)
1 rosemary sprig
1 thyme sprig
5 sage leaves
1 bay leaf
1 tsp black peppercorns
1 tsp juniper berries
2 tbsp vegetable oil
250ml chicken stock
2 large onions , quartered
2 large carrots , cut into long wedges
soft polenta with a drizzle of truffle oil, to serve

Steps:

  • The night before, put the beef in a large bowl. Pour over the wine, add the herbs, peppercorns and juniper berries, and leave to soak overnight. The following day, remove the beef and pat dry, setting aside the wine and aromatics. (You can skip this step if you don't have time.)
  • Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp of the vegetable oil in a large casserole. Add the beef, browning all over except for the bone side, then remove and set aside. Add the red wine, herbs, peppercorns and juniper berries. Boil for around 15 mins until reduced by half, then return the meat to the pan and add the stock. Return the mixture to the boil, then cover with a lid and cook in the oven for 2½ hrs.
  • Fry the onion and carrot in a frying pan over a high heat until golden brown, then set aside. Remove the stew from the oven and carefully lift out the meat. Sieve the remaining pan contents into a large jug, discarding the contents of the sieve. The fat from the beef will rise to the surface - skim it off. Pour the skimmed sauce back into the casserole dish, then add the browned veg and meat. Cover, then return to the oven for another 1½ hrs, removing the lid for the last 30 mins to let the sauce reduce, then serve with polenta drizzled with truffle oil.

Nutrition Facts : Calories 751 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium

BEEF BRISKET TACOS



Beef Brisket Tacos image

Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. -Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 8

1 bottle (12 ounces) beer or nonalcoholic beer
1 cup brisket marinade sauce or liquid smoke plus 1 tablespoon salt
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 fresh beef brisket (3 to 4 pounds), fat trimmed
20 corn tortillas (6 inches), warmed
Shredded cheddar cheese, lime wedges, media crema table cream, fresh cilantro leaves, thinly sliced green onions, jalapeno slices and salsa, optional

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,

Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 947mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein.

BEEF BRAISED IN BAROLO



Beef Braised in Barolo image

Make and share this Beef Braised in Barolo recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 4h

Yield 6 serving(s)

Number Of Ingredients 14

1 boneless chuck-eye roast (about 3 1/2 pounds)
4 ounces pancetta, cut into 1/4-inch cubes (see note)
2 medium onions, chopped medium (about 2 cups)
2 medium carrots, chopped medium (about 1 cup)
2 ribs celery, chopped medium (1 cup)
1 tablespoon tomato paste
3 medium cloves garlic, minced
1/2 teaspoon sugar
1 tablespoon bleached all purpose flour
1 (750 ml) bottle barolo wine
14 1/2 ounces diced tomatoes, drained
1 sprig fresh thyme, plus 1 teaspoon minced leaves
1 sprig fresh rosemary
10 sprigs fresh parsley leaves

Steps:

  • Prepare beef roast. Pull roast apart at its major seam (delineated by lines of fat) into two halves. Use knife as necessary. With knife, remove large knobs of fat from each piece, leaving thin layer of fat on meat. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
  • Adjust oven rack to middle position; heat oven to 300 degrees. Thoroughly pat beef dry with paper towels; sprinkle generously with salt and pepper. Place pancetta in 8-quart heavy-bottomed Dutch oven; cook over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat; set Dutch oven over medium-high heat and heat fat until beginning to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes total. Transfer beef to large plate; set aside.
  • Reduce heat to medium; add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add garlic, sugar, flour, and reserved pancetta; cook, stirring constantly, until combined and fragrant, about 30 seconds. Add wine and tomatoes, scraping bottom of pan with wooden spoon to loosen browned bits; add thyme sprig, rosemary, and parsley. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until dinner fork easily slips in and out of meat, about 3 hours.
  • Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes, then, using wide shallow spoon, skim fat off surface. Add minced thyme, bring liquid to boil over high heat, and cook, whisking vigorously to help vegetables break down, until mixture is thickened and reduced to about 3 1/2 cups, about 18 minutes. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have 1 1/2 cups strained sauce (if necessary, return strained sauce to Dutch oven and reduce to 1 1/2 cups). Discard solids in strainer. Season sauce to taste with salt and pepper.
  • Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat between warmed bowls or plates; pour about 1/4 cup sauce over and serve immediately.

Nutrition Facts : Calories 158.6, Fat 0.2, Sodium 202.1, Carbohydrate 16.1, Fiber 2.4, Sugar 7, Protein 1.6

Tips:

  • To enhance the flavor of the braising liquid, sear the beef cubes in a hot skillet before adding them to the braising pan.
  • Use a good quality Barolo wine for the best flavor. A full-bodied red wine with a fruity and spicy character will work well.
  • Add some vegetables to the braising liquid for added flavor and nutrition. Carrots, celery, and onions are all good choices.
  • Braising is a low and slow cooking method, so be patient. The beef will need to cook for at least 2 hours, or until it is fall-apart tender.
  • Serve the beef braised in Barolo over mashed potatoes, rice, or pasta. You can also garnish it with fresh herbs, such as parsley or thyme.

Conclusion:

Beef braised in Barolo is a classic Italian dish that is both flavorful and satisfying. The combination of the rich, full-bodied wine and the tender beef makes for a dish that is sure to impress. Whether you are serving it for a special occasion or a casual weeknight meal, beef braised in Barolo is sure to be a hit.

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