Beef Braised in BaroloBeef Braised in Barolo

If you have about 5 hours and 10 minutes to spend in the kitchen, Beef Braised in Barolo might be a super dairy free recipe to try. One portion of this dish contains about 55g of protein, 40g of fat, and a total of 736 calories. This recipe serves 6 and costs $5.49 per serving. Head to the store and pick up vegetable oil, canned tomatoes, garlic cloves, and a few other things to make it today. It works well as a main course. 88 people were impressed by this recipe. It is brought to you by Leites Culinaria. Overall, this recipe earns a tremendous spoonacular score of 87%. If you like this recipe, you might also like recipes such as Beef Braised in Barolo, Beef Braised in Barolo, and Brasato al Barolo (Beef Braised in Wine).

Ingredients

Cooking Instructions

1. 01

   Adjust an oven rack to the lower-middle position and heat the oven to 300°F (150°C).

2. 02

   Pat the beef dry with paper towels and season with salt and pepper.

3. 03

   Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Brown the beef on all sides, 7 to 10 minutes, reducing the heat if the beef begins to scorch.

4. 04

   Transfer the beef to a large plate.

5. 05

   Pour off all the fat in the pot, add the pancetta, and cook over medium heat, stirring often, until browned and crisp, about 8 minutes.

6. 06

   Add the onions, carrots, celery, and 1/4 teaspoon salt and cook, stirring often, until softened, 8 to 10 minutes. Stir in the garlic, 1 teaspoon of the thyme, and the rosemary and cook until fragrant, about 30 seconds. Stir in the flour, tomato paste, and sugar and cook, stirring constantly, for 1 minute. Slowly whisk in the wine, scraping up any browned bits, until smooth. Stir in the tomatoes and bring to a simmer.

7. 07

   Add the beef, along with any juices that accumulated on the plate, to the pot and bring to a simmer. Cover, place the pot in the oven, and cook until the meat is very tender and a fork inserted in it meets very little resistance, 3 to 3 1/2 hours, turning the beef every hour.

8. 08

   Transfer the beef to a cutting board and tent loosely with foil. Meanwhile, strain the braising liquid into a fat separator or bowl, discarding the solids. Defat the braising liquid by pouring off the fat, skimming the fat with a ladle, or refrigerating the whole shebang overnight so that the solidified fat can be lifted from the surface.