Brasato al Barolo - Braised Chuck Roast in Red Wine You Have To Try

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Brasato al Barolo - Braised Chuck Roast in Red Wine

"Chuck roast is marinated overnight then braised in hearty crimson wine for hours to render a flavorful and succulent meat. This is a conventional dish from Northern Italy commonly served on Sundays. Serve with creamy polenta or mashed potatoes. Don't neglect to buy two bottles of the wine so you can experience one with the meal!"

Ingredients :

1 (2 pound) beef chuck roast
1 onion, cut into 8 portions, layers separated
2 large carrots, reduce into 1-inch pieces
2 ribs celery, reduce into 1-inch portions
10 complete black peppercorns
five entire cloves
1 clove garlic, overwhelmed
1 cinnamon stick
1 sprig rosemary
2 bay leaves
1 (750 milliliter) bottle Barolo (dry Italian) red wine
3 tablespoons olive oil, or extra to taste
1 teaspoon salt

Instructions :

Prep : 30M	Cook : 5M	Ready in : 15H16M

Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves collectively in a stockpot. Pour wine over meat and vegetable combination to cowl absolutely. Cover stockpot and marinate for six hours within the refrigerator. Turn meat in marinade to make certain it's miles completely blanketed; return to refrigerator to complete marinating, approximately 6 hours greater.
Transfer chuck roast from marinade to a plate to rest; pat dry very well with paper towels. Pour marinade through a strainer and right into a bowl to split vegetable combination from wine, booking each vegetable combination and wine.
Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, four to 6 minutes in step with facet. Reduce warmness to medium. Add strained vegetable aggregate to stockpot; cook with the chuck roast till aromatic, including extra oil as important to save you burning, approximately 8 mins.
Pour reserved wine back into stockpot; add salt. Reduce warmness to medium-low, cowl, and simmer with out removing cowl for two hours. Remove cover, stir, and cook dinner till meat without problems shreds with a fork, 10 mins to at least one hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to maintain heat.
Return cooking liquid to a boil over medium-high warmth; simmer till reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender till easy. Pour sauce over meat to serve.

Notes :

If you cannot discover Barolo wine, use a hearty dry pink wine.
Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it flippantly, and make clean-up easier.

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