Beef braised in Barolo

Beef Braised in Barolo Recipe from Slovenia

Region / culture: Slovenia | Preparation time: 20 minutes | Cooking time: 3 hours and 15 minutes | Servings: 4

Introduction

Beef Braised in Barolo is a classic Italian dish that combines the rich flavors of beef with the deep, complex notes of Barolo wine. This recipe is a celebration of traditional Italian cooking, where the slow braising technique tenderizes the beef, allowing it to absorb the aromatic blend of herbs, vegetables, and wine. It's a dish that requires patience and care, but the result is a succulent, flavorful entree that's perfect for special occasions or a cozy weekend dinner.

History

The origins of Beef Braised in Barolo can be traced back to the Piedmont region of Italy, known for its exquisite Barolo wine. This dish, often referred to as "Brasato al Barolo," has been a staple in Piedmontese cuisine for centuries. It was traditionally prepared by peasants who would use the local Barolo wine to enhance the flavors of the beef. Over time, it has evolved into a celebrated dish, embodying the rich culinary heritage of the region.

Ingredients

1 kg (2 lb) beef
20 g (0.75 oz) butter
10 g (0.5 oz) lardo (cured back fat of pork)
0.4 liter (14 fl oz) Barolo (dry full-bodied red wine with lush bouquet made from Nebbiolo grapes)
0.2 liter (7 fl oz) rum
1 onion
1 clove garlic
1 carrot
1 stick celery
1 sprig rosemary
1 bay leaf
1 small piece cinnamon
salt
freshly ground pepper

How to prepare

Heat the butter and lard in a copper pan.
Add the meat and brown all over for 5 minutes together with the onion, garlic, carrot, and celery (all chopped), rosemary, bay leaf, and cinnamon.
Season with salt and pepper and add the Barolo.
Allow the wine to evaporate slowly then dilute with a little warm water and continue to cook over low heat for about 3 hours.
Remove the meat and cut into slices, strain its sauce through a sieve, then return both to the pan.
Pour over the rum and cook for 15 minutes.
Take to the table and serve piping hot.

Variations

1. Wine Variations: While Barolo is traditional, other full-bodied red wines like Cabernet Sauvignon or Chianti can be used.
2. Herb Variations: Feel free to experiment with different herbs like thyme or oregano for a twist on the flavor profile.
3. Vegetable Additions: Adding mushrooms or tomatoes to the braise can introduce new textures and flavors.

Cooking Tips & Tricks

1. Choose the right cut: For braising, opt for tougher cuts of beef like chuck or brisket, which become incredibly tender and flavorful after long, slow cooking.

2. Sear the meat: Browning the beef on all sides before braising locks in flavors and adds a rich color to the dish.

3. Low and slow: Braising is a slow cooking method. Keep the heat low and give the dish time to develop deep flavors.

4. Let the meat rest: After cooking, let the beef rest before slicing. This allows the juices to redistribute, ensuring the meat is moist and tender.

5. Use quality wine: The wine is a key ingredient in this recipe. Use a good quality Barolo or a similar full-bodied dry red wine for the best results.

Serving Suggestions

Serve the Beef Braised in Barolo with creamy polenta or mashed potatoes to soak up the delicious sauce. A side of roasted vegetables or a simple green salad complements the richness of the dish.

Cooking Techniques

Braising is the key technique used in this recipe, involving cooking the beef slowly in liquid on low heat. This method ensures that the meat becomes tender and flavorsome.

Ingredient Substitutions

1. Wine: If Barolo is not available, any full-bodied red wine can be substituted.

2. Butter: For a dairy-free version, use olive oil instead of butter for browning the beef.

3. Pork Lard: Can be replaced with additional butter or olive oil if preferred.

Make Ahead Tips

This dish can be made a day ahead, allowing the flavors to meld together even more. Simply reheat gently on the stove before serving.

Presentation Ideas

Serve the beef in thick slices, draped with the rich, velvety sauce. Garnish with fresh rosemary or parsley for a touch of color and freshness.

Pairing Recommendations

A glass of Barolo or a similar full-bodied red wine pairs beautifully with this dish, complementing its rich flavors. A light, crisp salad on the side balances the meal.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the sauce has thickened too much.

Nutrition Information

Calories per serving

A single serving of Beef Braised in Barolo contains approximately 400-500 calories, making it a relatively calorie-dense dish. It's perfect for a fulfilling meal, especially during colder months.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the vegetables used in the braising process. A serving of Beef Braised in Barolo contains approximately 10-15 grams of carbohydrates.

Fats

The fat content in this dish comes from the beef and the butter used for browning. Depending on the cut of beef used, a serving can contain between 20-30 grams of fat. Opting for leaner cuts can reduce the fat content.

Proteins

Beef is an excellent source of high-quality protein. A serving of Beef Braised in Barolo provides about 30-40 grams of protein, making it a hearty and satisfying option for protein intake.

Vitamins and minerals

This dish is a good source of essential vitamins and minerals, including iron, zinc, and B vitamins, particularly B12, which are crucial for energy metabolism and maintaining healthy blood cells.

Alergens

The primary allergens to be aware of in this recipe include dairy (butter) and potential gluten in the beef broth if used as a substitute for water. Always check the labels of purchased ingredients for allergens.

Summary

Beef Braised in Barolo is a nutrient-rich dish, offering a good balance of proteins and fats, with a moderate amount of carbohydrates. It provides essential vitamins and minerals, making it a wholesome choice for a hearty meal.

Summary

Beef Braised in Barolo is a luxurious, comforting dish that showcases the flavors of traditional Italian cuisine. With its rich sauce, tender beef, and aromatic herbs, it's a perfect meal for special occasions or a weekend dinner. Following the tips and variations provided can help you tailor the dish to your taste, ensuring a delicious and satisfying experience.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in a small village nestled in the rolling hills of the Piedmont region of Italy. My family didn't have much, but we always made the most of what we had. My mother was a wonderful cook, and she passed down her love of cooking to me.

One day, while rummaging through my mother's old recipe books, I stumbled upon a dusty, tattered cookbook that had been passed down through generations of our family. As I flipped through the pages, my eyes landed on a recipe for Beef braised in Barolo. I had never heard of this dish before, but something about it called out to me.

I asked my mother about the recipe, and she told me that it was a traditional dish from our region, made with tender beef braised in the rich, red wine known as Barolo. She explained that Barolo was a prized wine, made from the Nebbiolo grape that thrived in the vineyards surrounding our village. The wine was known for its bold flavors and deep red color, making it the perfect pairing for hearty dishes like beef braised in Barolo.

Excited to try my hand at this new recipe, I set out to gather the ingredients. I visited the local butcher to pick out a cut of beef, choosing a well-marbled piece that would become tender and flavorful as it simmered in the wine. Next, I made my way to the village market to select fresh vegetables and herbs to round out the dish.

Back in our humble kitchen, I set to work preparing the ingredients. I seasoned the beef with salt and pepper, then seared it in a hot pan to lock in the flavors. In a separate pot, I sautéed onions, garlic, and carrots until they were soft and fragrant, then added the beef back to the pot along with a generous pour of Barolo wine.

As the beef simmered away, the rich aroma of the wine filled the kitchen, mingling with the savory scent of the beef and vegetables. I added a handful of fresh herbs – rosemary, thyme, and bay leaves – to the pot, letting their flavors meld together with the wine and meat.

Hours passed as the beef braised slowly on the stovetop, the wine reducing into a thick, savory sauce that coated the tender meat. Finally, it was time to serve. I plated the beef on a bed of creamy polenta, spooning the rich sauce over the top and garnishing with a sprinkle of fresh parsley.

As I took my first bite of the beef braised in Barolo, I was transported to another world. The flavors were bold and complex, with the wine lending a deep, earthy richness to the tender beef. Each bite was a symphony of tastes and textures, a reminder of the simple yet profound joy that good food can bring.

From that day on, Beef braised in Barolo became a staple in our household. I would make it for special occasions and family gatherings, sharing the recipe with friends and neighbors who marveled at its depth of flavor. Each time I cooked the dish, I felt a connection to my heritage and the generations of women who had come before me, passing down their knowledge and love of cooking.

Now, as I sit in my kitchen, surrounded by the comforting scents of garlic, herbs, and simmering meat, I am reminded of that fateful day when I discovered the recipe for Beef braised in Barolo. It is a dish that holds a special place in my heart, a reminder of the traditions and flavors that have shaped my life. And as I take another bite of the tender beef, I am grateful for the simple yet profound joy that cooking and sharing good food can bring.