Happy New Year and what a week it has been. From slack going down on Monday to events later in the week, I gotta say that 2021 is off to a surreal start. Quite frankly, I really had every intention of posting more often last week and even had a post ready to go for Wednesday, minus pictures. However, like many of us, I couldn’t focus on anything after what had happened at the Capitol and didn’t even remember to take photos of ingredients or the meal itself. Before I jump into Braised Beef and Brolo recipe, I just want to say this – it’s okay to not be okay right now. I promise that this blog will not be political but even as I write up this post, we can’t ignore this week’s destruction or loss of life.
Now in an effort to bring positivity to this week, Braised Beef in Barolo. We got excited about this dish after watching “Two Greedy Italians – Braised beef in red wine, Brasato di Manzo in Vino rosso” where Gennaro Contaldo made the dish in a wine cellar. We took the recipe from an old Italian cook book my husband’s aunt used to own and wow was it delicious!
- 4-5 pound beef round or rump roast
- 2 carrots, cut into 1-inch pieces
- 2 medium onions, sliced
- 3 bay leaves
- 2 cloves of garlic
- 2 whole cloves
- 1/2 teaspoon rosemary leaves, crumbled
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups Barolo or Burgundy
Place meat in a large bowl; add carrots, onions, bay leaves, garlic, cloves, rosemary leaves, salt, and pepper. Pour over wine.
Cover and marinate in refrigerator for 24 hours, turning meat 3-4 times.
Ready to cook
Preheat oven to 325 F.
Place meat, vegetables, and marinade in a Dutch Oven. Cover and bake for 3-4 hours or until the meat is tender.
Transfer meat to warm serving platter and keep hot.
Puree vegetables and pan juices through a food mill or in electric blender. If sauce is too thin, place over high heat and cook until it thickens.
Slice meat and pour some sauce over. Serve remaining sauce in a separate dish.