Bue brasato al Barolo

Name: Bue brasato al Barolo (Beef Braised in Barolo Wine)
Yield: Serves 6
Cuisine: Italy
Ingredients: 3 fresh thyme sprigs; 2 cloves garlic, smashed; 1 bay leaf; 3 tablespoons unsalted butter or chopped pancetta fat; 3 tablespoons unsalted butter or chopped pancetta fat; ⅓ cup grappa or other brandy; ⅓ cup grappa or other brandy; ¼ cup prepared mustard, or to taste (optional); ¼ cup tomato purée (optional); 4 strips pancetta, each 4 inches long and ¼ inch wide; 1 bottle Barolo wine; 1 beef rump roast, about 3 pounds; 2 celery stalks, chopped; 1 yellow onion, chopped

Beef Braised in Barolo Wine

Preparation info

Serves
6

Difficulty
Complex

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Braised beef from the Piedmont uses the famed Barolo wine of the region. While you may use another big red wine, try making this recipe with the regional classic at least once. It’s a perfect fit, so drink some with your dinner, too, to get a true sense of Piedmontese terroir. Serve the beef with polenta or mashed potatoes.

Ingredients

4 strips pancetta, each 4 inches long and ¼ inch wide

Europe
Italy
Piedmont
Main course
Mediterranean
Gluten-free

Method

If you are skilled with a larding needle, thread the pancetta strips through the heart of the roast. If not, cut the pancetta strips into 1-inch pieces. Using a small, sharp knife, make small slits all over the surface of the beef and insert the pancetta pieces into the slits. Either technique will moi