The clas­sic Ital­ian pot roast brasato al Barolo turns into a mag­nif­i­cent meat sauce with aro­matic vegeta­bles, sweet toma­toes and win­tery herbs. Yield­ing a triple batch of sauce, it’ll en­sure that pasta night will never be the same.

You could make this rich meat sauce with other cuts of stew­ing beef such as brisket or shin, but you would need to braise them in a deep roast­ing pan to ac­com­mo­date their size, then trans­fer the brais­ing liq­uid to a pot to fin­ish the sauce.

5 lbs (2.2 kg) bone­less beef chuck (a.k.a. blade) roast

Salt and freshly ground pep­per to taste

2 tbsp (30 mL) veg­etable oil

2 cups (500 mL) diced onion

2 cups (500 mL) diced car­rot

1 cup (250 mL) diced cel­ery

5 cloves gar­lic, minced

1 tbsp (15 mL) chopped rose­mary

1 tbsp (15 mL) chopped thyme

1½ cups (375 mL) dry red wine

1 can (798 mL) Ital­ian toma­toes, drained, chopped

2 bay leaves

3 cups (750 mL) un­salted chicken stock

1 Pre­heat oven to 325°F (160°F).

2 Pat beef dry with pa­per towel. Sea­son gen­er­ously with salt and pep­per. Heat oil in large non­stick fry­ing pan over high heat. Care­fully trans­fer beef to pan. Cook beef, turn­ing oc­ca­sion­ally, un­til nicely browned on all sides, 8 to 10 min­utes to­tal. (Lower heat if beef is start­ing to scorch.) Trans­fer beef to large (5-L) Dutch oven.

3 Re­duce heat on fry­ing pan to medium and add onion, car­rot and cel­ery. Cook, stir­ring oc­ca­sion­ally, un­til soft­ened, about 10 min­utes. Add gar­lic, rose­mary and thyme. Cook, stir­ring, 2 min­utes. Sea­son with salt and pep­per. Trans­fer to Dutch oven.

4 Add wine to fry­ing pan and raise heat to high. Let wine boil for 2 min­utes. Pour over beef. Add toma­toes, bay leaves and stock to Dutch oven. Place Dutch oven over high heat. When it comes to a boil, cover and place in oven. Cook, turn­ing beef at half­way mark, un­til meat is fork-ten­der, 3 to 3½ hours.

5 Care­fully trans­fer beef to bak­ing tray to cool. Us­ing a la­dle, skim and dis­card as much fat as pos­si­ble from brais­ing liq­uid. Dis­card bay leaves. Re­move 2 cups (500 mL) of brais­ing liq­uid with vegeta­bles, and purée in blender. Re­turn to pot. Place pot over medium heat. Cook, stir­ring oc­ca­sion­ally and skim­ming fat, un­til sauce is re­duced to 5 cups (1.25 L)—it should be thick­ened, glossy and de­li­cious.

6 While sauce is re­duc­ing, pull beef into thick shreds with 2 forks, dis­card­ing fat and gris­tle. When sauce is ready, gen­tly stir in beef. Sea­son with salt and pep­per. Re­move from heat and cool com­pletely.

7 Di­vide be­tween three 4-cup (1-L) con­tain­ers. Cover and la­bel with date. Re­frig­er­ate up to 5 days or freeze up to 6 months.

Makes 9 cups (2.25 L)

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