Brasato al Barolo with Creamy Polenta

Ingredients

• 1.5 kg (3.3 lbs) beef chuck roast 1.5 kg (3.3 lbs) beef chuck roast
• 750 ml (3 cups) Barolo wine 750 ml (3 cups) Barolo wine
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 onion, diced 1 onion, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 bay leaves 2 bay leaves
• 4 sprigs of fresh thyme 4 sprigs of fresh thyme
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• For the Creamy Polenta: For the Creamy Polenta:
• 250 g (1 1/4 cups) polenta 250 g (1 1/4 cups) polenta
• 1 liter (4 cups) water 1 liter (4 cups) water
• 250 ml (1 cup) milk 250 ml (1 cup) milk
• 50 g (1/4 cup) butter 50 g (1/4 cup) butter
• Salt to taste Salt to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugars: 5g)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef, Barolo wine, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper. Cover and refrigerate for at least 6 hours or overnight.
2. 2.
   Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade, reserving the liquid and vegetables separately.
3. 3.
   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef on all sides until browned. Remove the beef from the pot and set aside.
4. 4.
   Add the reserved vegetables from the marinade to the pot and cook until softened, about 5 minutes. Stir in the tomato paste and cook for an additional 2 minutes.
5. 5.
   Return the beef to the pot and pour in the reserved marinade liquid and beef broth. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
6. 6.
   While the beef is braising, prepare the creamy polenta. In a large saucepan, bring the water and milk to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for about 20 minutes or until the polenta is thick and creamy. Stir in the butter and season with salt to taste.
7. 7.
   Once the beef is tender, remove it from the pot and let it rest for a few minutes. Slice the beef into thick slices and serve it over the creamy polenta. Spoon the braising liquid and vegetables over the beef as a sauce.

Treat your ingredients with care...

• Barolo wine — Choose a high-quality Barolo wine for the best flavor. If Barolo is not available, you can substitute it with another full-bodied red wine such as Nebbiolo or Cabernet Sauvignon.
• Beef chuck roast — Opt for a well-marbled cut of beef chuck roast to ensure tenderness and flavor in the final dish.
• Polenta — Use coarse-ground polenta for a creamy and textured result. Stir the polenta frequently while cooking to prevent lumps from forming.
• Fresh herbs — If fresh thyme is not available, you can substitute it with dried thyme, but use half the amount.

Tips & Tricks

• For an extra depth of flavor, add a splash of balsamic vinegar to the braising liquid.
• If you prefer a thicker sauce, you can strain the braising liquid and reduce it on the stovetop until desired consistency is reached.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Serve the dish with a sprinkle of freshly chopped parsley for a pop of color and freshness.
• If you don't have a Dutch oven, you can use a slow cooker or a heavy-bottomed pot with a tight-fitting lid for braising the beef.

Serving advice

Serve Brasato al Barolo with Creamy Polenta on warm plates to keep the dish at an optimal temperature. Garnish with fresh parsley and accompany it with a glass of Barolo wine to enhance the flavors.

Presentation advice

Arrange the sliced beef on top of a bed of creamy polenta, drizzling the sauce over the meat. Garnish with a sprig of fresh thyme or a sprinkle of freshly chopped parsley for an elegant touch. Serve with a side of steamed vegetables or a simple green salad to complete the presentation.