Brasato al Barolo – A Special POTUS Recipe for New Year
Juicy beef braised with herbs and Italian red wine
Ingredients:
3 lbs beef rump roast
4 oz pancetta, cut into 1.5-inch strips
1 red onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, minced
3 sprigs rosemary
3 sprigs sage
6 tbsp unsalted butter (divided)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
¼ tsp nutmeg
1 bottle Barolo wine (or other dry red wine like Chianti or Pinot Noir)
2 bay leaves
2 tbsp flour (for coating the meat)
3 tbsp broth (for thickening, if needed)
Instructions:
1. Prepare the Ingredients
Cut the pancetta into 1.5-inch strips.
Finely chop the red onion, carrot, and celery.
Mince the rosemary, sage, and garlic, then mix them in a bowl with 3 tbsp room-temperature butter, salt, black pepper, and nutmeg.
2. Prepare the Beef
3. Sear the Beef
In a large pot, melt 3 tbsp butter with 2 tbsp olive oil over medium heat.
Sear the beef for about 5 minutes per side, ensuring all sides are browned.
If your roast is not tightly tied, tie it with butcher’s string to maintain its shape during cooking.
4. Cook the Vegetables
Remove the beef and set it aside.
In the same pot, add the chopped vegetables and bay leaves.
Scrape up any browned bits from the bottom for added flavor.
Cook the vegetables until the onions start to brown.
5. Braise the Beef in Wine
Return the beef to the pot and nestle it into the vegetables.
Pour in one bottle of Barolo wine (or another dry red wine).
The liquid should come up about ¾ of the way up the meat.
Bring the wine to a simmer, then reduce heat to low.
Cover the pot and let it simmer for 2 hours, turning the meat occasionally.
6. Continue Cooking
After 2 hours, taste the sauce and adjust salt as needed.
Cover and continue cooking on low heat for another 2 hours, until the meat is tender.
7. Prepare the Sauce
Once the beef is done, remove it from the pot and let it rest under aluminum foil.
For a rustic texture, leave the vegetables whole.
For a smooth sauce, pass the liquid through a food mill or fine sieve, discarding solids.
If needed, thicken the sauce by mixing 2 tbsp flour with 3 tbsp broth, then stirring it into the sauce.
8. Serve
Slice the roast into ¾-inch thick slices.
Drizzle ⅓ cup of the sauce over each slice.
Serve with soft polenta and oven-roasted mushrooms for a complete meal.
Enjoy Your Festive Feast!
Brasato al Barolo is a dish fit for a king—perfect for New Year or any special occasion.
