Serves 8
200 min
Beef Barola
Recipe GLPR51d99d70aef08b
A rich and elegant braised beef chuck roast cooked in full-bodied Italian red wine with aromatic vegetables, garlic, and herbs. The beef becomes fork-tender after slow simmering, and the vegetables and cooking liquid are puréed into a smooth, savory sauce that perfectly complements the tender meat.
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Ingredients
2 tablespoons pure olive oil
1 cup chopped onion
2/3 cup chopped celery
1/2 cup sliced carrots
2 1/2 to 3 pounds beef chuck roast
3 cups Barola or Barberesco wine (or other full-bodied Italian red wine)
1 tablespoon minced garlic
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 bay leaf
Sea salt to taste
Ground black pepper to taste
Freshly grated nutmeg to taste
Directions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chopped onion, celery, and carrots to the pot and sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.
Push the vegetables to the sides of the pot. Carefully place the beef chuck roast in the center and brown it on all sides, allowing 3 to 4 minutes per side for a good crust to form. This should take approximately 12 to 15 minutes total.
Pour the Barola wine around the roast, then add the minced garlic, rosemary, thyme, and bay leaf. Season with sea salt and ground black pepper to your preference.
Cover the pot with a lid and reduce the heat to low. Allow the mixture to simmer gently for 2 1/2 to 3 hours, until the beef is very tender and easily shreds with a fork. The internal temperature should reach at least 145°F.
Using tongs or a slotted spoon, carefully transfer the roast to a serving platter. Cover with foil to keep it warm while you finish the sauce.
Remove the bay leaf from the cooking liquid. Working in batches if necessary, carefully transfer the vegetables and cooking liquid to a blender. Purée until completely smooth.
Pour the puréed sauce back into the pot. Taste and adjust seasoning with additional salt and pepper if needed. Add a generous grating of fresh nutmeg.
If you prefer a thicker sauce, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water. Add this slurry to the sauce, bring it to a boil, and simmer for 1 minute, stirring constantly, until thickened.
Slice or portion the beef roast and serve with the smooth wine sauce spooned over top.
