Entree: Italy – Piedmont – Brasato al Barolo (Italian Red-Wine Braised Beef) with Blanched Green Beans and Red Onions (Braised beef in Barolo wine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

- 3 lb (1.4 kg) beef chuck (arm pot roast), lean, trimmed to 1/8 inch fat
- 3 tbsp (45 ml) olive oil
- 2 medium red onions, sliced
- 3 cloves garlic, crushed
- 1 cup (240 ml) carrots, diced
- 2 cups (480 ml) Barolo or other full-bodied red wine
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 lb (454 g) green string beans, trimmed
- 1 tbsp (15 ml) unsalted butter (for green beans)

Instructions

1. Season the beef with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat and brown the roast on all sides; remove and set aside.
2. Add red onions and carrots to the pot and sauté until softened, about 6–8 minutes; add garlic and cook 30 seconds.
3. Stir in tomato paste, then deglaze with red wine, scraping up browned bits; add beef stock, bay leaves, and rosemary.
4. Return beef to the pot, bring to a simmer, cover, and transfer to a 325°F (165°C) oven; braise until fork-tender, about 3 hours.
5. Remove beef and strain braising liquid; skim fat and reduce the liquid on the stovetop until slightly thickened if desired.
6. Blanch green string beans in boiling salted water 2–3 minutes until bright and tender-crisp; drain and toss with 1 tbsp (15 ml) butter and a pinch of salt.
7. Slice the braised beef against the grain, spoon reduced sauce and braised red onions over the meat, and serve with the buttered green beans.