Brasato al Barolo (Beef Braised in Red Wine with Juniper)
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Ingredients
- 900 g beef chuck, diced
- 30 ml olive oil
- 150 g onion, diced
- 150 g carrots, diced
- 100 g celery stalks, diced
- 3 garlic cloves
- 500 ml red wine
- 1 tsp juniper berries, lightly crushed
- 2 bay leaves
- 200 ml beef stock
Nutrition (per serving)
- Calories
- 566 kcal
- Protein
- 47.6 g
- Carbohydrate
- 10.2 g
- of which sugars
- 5.5 g
- Fat
- 26.3 g
- of which saturates
- 8.6 g
- Fibre
- 2.2 g
- Salt
- 0.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole over a medium-high heat and brown the beef chuck in batches for 4-5 minutes, until deeply coloured on all sides, then set aside.
- 2
Add the onion, carrots and celery to the casserole and cook for 8 minutes until softened, then add the garlic and cook for 1 minute more.
- 3
Pour in the red wine, add the juniper berries and bay leaves, and bring to the boil, scraping up any browned bits from the bottom.
- 4
Return the beef to the pan, add the beef stock, cover and simmer gently on the hob for 1 hour 10 minutes, stirring occasionally, until the meat is tender.
- 5
Lift out the bay leaves, taste the sauce and adjust the seasoning, then serve the beef with the sauce spooned over.
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