Brasato al Barolo is basically the Italian’s version of beef stew. Barolo is a red wine from the northern Italian region of Piemonte. This recipe calls for a whole bottle of the stuff If you can’t get yourself some Barolo, any good bottle of Italian wine will do. You can also substitute broth for the wine if you won’t/can’t use alcohol and it will taste great, but it won’t have that depth of flavor. This roast comes out so tender and the gravy that it produces is spectacular!
Brasato al Barolo (Beef Stew with Barolo)
4.5 lbs grass-fed chuck roast
10 juniper berries
2 tsp whole peppercorns
1 large onion, sliced
3 garlic cloves, sliced
2 celery stalks, diced
4 small sprigs fresh rosemary
2 bay leaves
1 bottle of Barolo (or other Italian red wine)
sea salt to taste
3 tbsp grass-fed ghee
Heat a small saute pan over medium-low heat and toast the juniper berries and peppercorns until they become fragrant. Let them cool, then place in a coffee or spice grinder. Grind until it becomes a coarse powder. Place the roast in a large dish, rub with spices, cover with the wine and throw in the bay leaves and rosemary. Let it marinate for at least 4 hours. Heat a large dutch oven with 1 tbsp of ghee over medium-high heat. Add the onions, garlic and celery and cook until softened and just starting to brown, about 7 minutes. Remove the veggies to a bowl and add the other 2 tbsp of ghee to the pot. Brown the roast on all sides. Place the veggies back in and then pour the wine marinade in the dutch oven. Bring to a boil, then cover with just a slight vent and simmer for 3 hours. Remove the roast, slice and cover with gravy from pot. We served ours with mashed potatoes, but cauli-mash would be equally delicious!
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