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Stracotto al Barolo
A classic Piedmontese pot roast where a generous cut of beef is slowly braised in rich Barolo wine until it's meltingly tender and infused with deep, complex flavors. Traditionally served with creamy polenta to soak up the luscious sauce.
🧂 Ингредиенты
- 1.5 kg Beef chuck roast(A well-marbled cut like chuck or brisket is ideal for slow braising.)
- 750 ml Barolo wine(A full-bodied Nebbiolo wine from Piedmont is traditional and best. If unavailable, a good quality Cabernet Sauvignon or Merlot can be substituted, but Barolo is highly recommended for authentic flavor.)
- 1 large Yellow onion(Finely chopped.)
- 2 medium Carrots(Peeled and finely chopped.)
- 2 medium Celery stalks(Finely chopped.)
- 3 cloves Garlic(Minced.)
- 6 Juniper berries(Lightly crushed to release their aroma.)
- 2 Bay leaves
- 2 Whole cloves
- 2 tablespoons Tomato paste
- 250 ml Beef broth(Low sodium preferred.)
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Инструкции
- 1
Marinate the beef: Place the beef roast in a large non-reactive bowl or a sturdy zip-top bag. Pour the Barolo wine over the beef, ensuring it is mostly submerged. Add the juniper berries, bay leaves, and whole cloves. Cover the bowl tightly or seal the bag, and refrigerate for at least 12 hours, or preferably 24 hours, turning the roast once halfway through if possible.
⏱️ 12-24 hours - 2
Prepare for braising: Remove the beef from the marinade, reserving the wine and aromatics. Pat the beef thoroughly dry with paper towels; this is crucial for achieving a good sear. Season generously on all sides with salt and freshly ground black pepper. Strain the reserved marinade through a fine-mesh sieve, discarding the solids (juniper, bay leaves, cloves). Set the wine aside.
⏱️ 15 minutes - 3
Sear the beef and sauté aromatics: Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Carefully place the seasoned beef roast in the hot oil and sear for 3-4 minutes per side, until deeply browned and a rich crust has formed. Remove the beef from the pot and set aside. Reduce the heat to medium. Add the chopped onion, carrots, and celery (mirepoix) to the pot. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant, stirring constantly.
⏱️ 15 minutes - 4
Deglaze and braise: Pour the reserved Barolo wine into the pot with the vegetables. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond) – this adds immense flavor. Bring the wine to a simmer and let it cook for 5 minutes to allow some alcohol to evaporate. Return the seared beef roast to the pot. Add the beef broth. The liquid should come about halfway up the sides of the roast. If needed, add a little more broth or water. Bring the liquid back to a gentle simmer.
⏱️ 10 minutes - 5
Braise in the oven: Preheat your oven to 160°C (320°F). Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 4 hours, or until the beef is exceptionally tender and can be easily pierced with a fork. Check periodically (every hour or so) to ensure the liquid hasn't evaporated too much; add a splash more broth or water if necessary.
⏱️ 4 hours - 6
Rest and reduce the sauce: Once the beef is fork-tender, carefully remove it from the pot and place it on a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes. While the beef rests, strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface of the liquid. Bring the liquid to a simmer over medium heat and cook, stirring occasionally, until it has reduced to a rich, glossy sauce consistency. Taste and adjust seasoning with salt and pepper if needed. The sauce should be concentrated and flavorful.
⏱️ 20-30 minutes - 7
Serve: Slice the rested beef against the grain into thick slices. Arrange the slices on a warm platter or individual plates. Spoon the reduced Barolo sauce generously over the beef. Serve immediately, traditionally with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.
⏱️ 5 minutes
💡 Профессиональные советы
- ✓For the best flavor, use a genuine Barolo wine. Its complex notes are essential to the dish's character.
- ✓Don't skip the overnight marination; it tenderizes the meat and infuses it with wine flavor.
- ✓Ensure the beef is thoroughly dry before searing to achieve a deep, flavorful crust.
- ✓Low and slow braising is key to achieving meltingly tender meat. Resist the urge to rush the process.
- ✓The sauce reduction is critical for concentrating the flavors. Cook it down until it coats the back of a spoon.
✨ Идеи для вариаций
Вдохновение для вашей собственной версии этого рецепта
- Substitute Barbera d'Asti or another robust Piedmontese red wine for Barolo.
- Add sliced mushrooms (cremini or porcini) during the last hour of braising.
- Include a strip of pancetta or guanciale when sautéing the mirepoix for added depth.
- A splash of balsamic vinegar added during the sauce reduction can add a pleasant tang.