Barolo-Braised Beef with Fall Veggies, Herbs, and Porcini
A Northern Italian holiday tradition
The holidays are the time for celebrating traditions old and new. Some of my fondest memories are evoked when I breathe in the aromas this dish brings to the kitchen. The smell of beef, veggies, alliums, herbs, and mushrooms cooking low and slow is delicious on its own. When you add a bottle of Barolo wine, the fragrance is otherworldly.
There’s a saying in food and wine pairing: “what grows together, goes together”. The concept is based on the idea that flavors in foods native to a specific region pair best with wines from the same place. This recipe is an example of this in the best possible way as it takes us to the hills of Piedmont in northern Italy.
I love to cook with wine and while I know it sometimes makes sense to use lesser-quality wines when cooking, I urge you to try this with a true Barolo. The key to success is the low, slow, and gentle cooking process that keeps the flavors of the wine intact and enhanced. One taste of the sauce this combination creates and you’ll understand why it’s worth it to pull out the stops for this holiday dish.
About Barolo
Barolo is a commune (municipality) located in the Province of Cuneo in the region of Piedmont in northern Italy. The word Piedmont translates to “foot of the mountain” and refers to the mountains that protect the region on all sides. The wines of Barolo are made from the grape Nebbiolo and are considered some of the very highest quality red wines in all of Italy.
High in both acid and tannin, Nebbiolo is an early-ripening grape which makes it suitable for the cool climate of the region. The wines are full-bodied and richly flavored with an outstanding ability to age due to the high acidity and tannin structure. The typical flavors of Barolo are both fruit-forward and floral with undertones of dried herbs and earth. The bottle I chose for this recipe is a 2016 Barolo from Costa di Bussia. At around $50.00 a bottle, it’s a splurge but a worthy one.
Want to learn more about Barolo? Check out this episode of the podcast, Wine For Normal People on Barolo and Barbaresco!
Aspen Ridge Natural Angus Beef
For beef, Aspen Ridge is the brand I always prefer to work with. Their products are available in Safeway stores in Denver and around the mountains. Check the butcher’s case and the stocked beef selections to see which cuts they have in!
Their Natural Angus beef is USDA Choice graded, Certified Humane® and raised without the use of antibiotics or added hormones. They are transparent about the way their cattle are raised and it makes a huge difference in the flavor and quality of every cut.
Explore all the recipes I’ve created using Aspen Ridge Natural Angus Beef!
Barolo-Braised Beef with Fall Veggies, Herbs, and Porcini
Serves 4-6 people
Ingredients
4 lb Aspen Ridge Natural Angus Beef Bottom Round Roast
2 tablespoons extra virgin olive oil
4 medium carrots, peeled and cut lengthwise and into 2-inch pieces
4 stalks of celery, cut lengthwise and into 2-inch pieces
1 medium yellow onion, peeled and sliced
6 cloves of garlic peeled and cut in half lengthwise
2 sprigs of rosemary, whole - reserve some for garnish
12 sage leaves, whole - reserve some for garnish
1 teaspoon black peppercorns, whole
1 cup dried porcini mushrooms
1 750ml bottle Barolo wine
2-4 cups reduced-sodium beef broth
Salt and pepper to taste
Preparation
Preheat oven to 350°F
Trim the fat from the roast and season it on all sides with salt and pepper.
Pour the olive oil into a dutch oven or braising pan and brown the roast on all sides over medium-high heat, then remove the roast and set it aside on a platter.
Reduce the heat to medium and add the carrots, celery, onions, and garlic to the dutch oven. Drizzle them with olive oil and toss with a wooden spoon to coat.
Add the herbs, peppercorns, and mushrooms. Continue to cook for 3 to 5 minutes as you scrape the browned meat residue from the bottom of the pan.
Reduce the heat to low and use your spoon to make a nest out of the herbs and veggies to set the roast in.
Pour the bottle of Barolo over the roast, adding beef stock if the wine doesn’t reach at least halfway up the side of the roast. Keep it on the stove until the liquid is steaming (don’t let it boil) then transfer the uncovered dutch oven to the oven.
Roast in the oven for 18-20 minutes per pound, flipping the roast every 20 minutes. Check the internal temperature with a meat thermometer until it reaches a steady 145°F and the meat is tender when pierced.
Move the roast from the pot to a platter to rest and cover it with tin foil. Be sure to let the meat rest for at least 15 minutes before slicing.
Use a slotted spoon to remove the vegetables from the liquid and set them aside on a platter. Remove any large sprigs of rosemary and sage leaves.
Allow the liquid to cool and then pour it carefully from the dutch oven through a strainer to remove any leftover solids.
If you have time, place the strained liquid into the refrigerator to allow the fat to separate to be skimmed off. Don’t discard the fat! You can mix it with butter and use this to add incredible flavor to a future dish.
Pour the cooled liquid into a flat pan large enough to fit the sliced beef and veggies and cook over medium heat until it reduces and thickens a bit. Taste frequently and season with salt and pepper as desired.
Reduce the heat on the sauce and let it cool while you slice the beef as thin as possible.
Add the sliced beef and veggies to the pan, making sure that it’s just warm enough to heat everything through without overcooking the beef.
Remove the beef slices to a warm platter, add the veggies and mushrooms, and spoon the sauce over top. Garnish with the reserved herbs for a pop of color on the plate.
Did you try making this recipe? If so, I want to know how it turned out! Drop a comment below and let me know.
Cheers, Montana Rae
