Beef Braised in Barolo

Beef Braised in Barolo
Photo by Patrick Decker


  • 7 pounds boneless beef roast, chuck or bottom round, trimmed of fat
  • 3 medium onions
  • Freshly ground black pepper
  • 3 cups beef stock
  • ½ teaspoon freshly grated nutmeg
  • 2 teaspoons coarse sea salt or kosher salt
  • 5 big carrots
  • + 10 more ingredients
    • 1 meat thermometer
    • 1 heavy 6-quart saucepan or enameled cast-iron French oven, round or oval, with a cover
    • 6 big celery stalks
    • 8 large fresh sage leaves
    • 1 ¼ teaspoons whole black peppercorns
    • 1 ¼ ounces dried porcini slices
    • ½ cup extra-virgin olive oil
    • 3 branches fresh rosemary with lots of needles
    • 8 plump garlic cloves
    • 3 750-milliliter bottles Barolo

Heat the oven, with a rack in the center, to 250°F. Season all surfaces of the roast with 1 teaspoon salt. Pour the olive oil into the big pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a p...

View full recipe at Epicurious


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